This video is a detailed guide to preparing a traditional Argentine barbecue. The video starts with the host introducing the plan for the day and explaining that they will cook various cuts of meat step by step. They begin by cooking the vacuum and ribs, emphasizing slow cooking to make them tender. The next step involves preparing sausages, including chorizo, blood sausage, and grill sausage. The host discusses the order in which these sausages are typically served at an Argentine barbecue.
After the sausages, they move on to cooking the heart and kidneys, explaining that these cuts are considered classic at a traditional Argentine barbecue. These cuts are cooked for a specific duration to ensure they're tender and flavorful. The video also briefly touches on the preparation of two sauces, chimichurri and Creole sauce.
The video then progresses to cooking chinchulín (small intestines) and matambre (flank steak). Chinchulín is cut into small pieces and cooked until crispy, while matambre is cooked for about 20 minutes.
The video concludes with the host taking out the quick-cooking cuts like entraña (skirt steak) and vacío (flank steak). These cuts are seasoned and cooked for a shorter duration. The host emphasizes resting the meat to retain moisture before serving.
Throughout the video, there is a focus on explaining cooking times, techniques, and traditional Argentine barbecue customs.
Sure, here are the key facts extracted from the text:
1. The host's name is Laucha, and he's running a YouTube channel about Argentine barbecue.
2. Traditional Argentine barbecue is typically served in multiple steps, starting with sausages like chorizo and blood sausage.
3. The vacuum and rib cuts are slow-cooked for about two hours on low heat.
4. The cooking order for a traditional Argentine barbecue is sausages, then entrails like kidneys and hearts, followed by quick-cooking cuts.
5. Chinchulín (intestines) is a classic cut in Argentine barbecue, known for its intense flavor and crispy texture.
6. The cooking time for chinchulín is about 20 minutes on each side.
7. Matambrito de cerdo (pork flank) is another popular cut that takes a little more than 20 minutes to cook.
8. The host prepares two sauces: chimichurri and Creole sauce.
9. Lemon, pepper, and salt are used as seasoning.
10. The host emphasizes the importance of cooking meats slowly and letting them rest to retain moisture and prevent dryness.
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