Churrasco de punta trasera (Churrasco rear end)


Feliz día para todos, amigos de @foodies. El día de hoy, compartiré una de mis comidas preferidas como es el “churrasco” de carne de res, y que preparé con motivo del cumpleaños número 14 de mi hijo menor. Aquí mi receta:

Happy day to all of you, @foodies friends. Today, I will share one of my favorite meals as it is the beef "churrasco", and that I prepared on the occasion of my youngest son's 14th birthday. Here is my recipe:

Ingredientes ( Ingredients )

1 trozo de carne de res (esta vez usé una punta trasera de 1,4 kilogramos) ( 1 piece of beef (this time I used a 1.4 kilogram rear end) )
2 pechugas de pollo ( 2 chicken breasts )
1 kilogramo de costillas de res ( 1 kilogram of beef ribs )
1,5 kilogramos de chorizos ( 1.5 kilograms of chorizos (sausages) )
10 salchichas ( 10 sausages )
1 rama de ajo porro ( 1 branch of garlic )
3 ramas de apio España ( 3 celery sticks Spain )
3 cebollas grandes ( 3 large onions )
3 ramas de perejil ( 3 sprigs of parsley )
10 ajíes dulces ( 10 sweet peppers )
Sal al gusto ( Salt to taste )



Preparación (Preparation):

Lo primero que debemos hacer es colocar la carne de res, junto al pollo, los chorizos y las salchichas, en una olla.

The first thing to do is to place the beef, together with the chicken, sausages and sausages, in a pot.

Luego picamos los vegetales en trozos, no tan pequeños, y los echamos junto con la carne.

Then we chop the vegetables into pieces, not so small, and throw them together with the meat.


Posteriormente, rociamos la carne y los vegetales con abundante sal y movemos todos los ingredientes para que tomen un buen sabor.

Afterwards, sprinkle the meat and vegetables with abundant salt and stir all the ingredients so that they take on a good flavor.

Colocamos la olla con los ingredientes en la nevera, por lo menos, durante 12 horas.

Place the pot with the ingredients in the refrigerator for at least 12 hours.

Cuando llegue el momento de hacer el asado, prendemos la leña y colocamos la carne de res entera, junto a las pechugas y los chorizos, dejando las salchichas para lo último.

When the time comes to roast, we light the firewood and place the whole beef, along with the breasts and the sausages, leaving the sausages for last.



Las costillas de res, las colocamos a hervir durante una hora para que ablanden, colocándole sal al agua. Cuando estén blandas, las colocamos en las brasas para que tomen el sabor y color del asado.

Boil the beef ribs for one hour to soften them, adding salt to the water. When they are soft, we place them in the embers so that they take the flavor and color of the roast.

Debemos estar atentos con el trozo de carne de res, porque debe tomar un aspecto quemado por fuera, pero por dentro estará jugoso, así que cuando esté todo sellado, hacemos zanjas para que quede bien cocido por dentro, y lo colocamos de nuevo en las brasas hasta que tome un aspecto seco.

We must be attentive with the piece of beef, because it should take a burnt appearance on the outside, but inside it will be juicy, so when it is all sealed, we make trenches so that it is well cooked inside, and we place it back on the coals until it takes a dry appearance.



Colocamos todos los ingredientes en la tabla para picar y picamos todo en trozos fácilmente comestibles, más aun si los comensales son niños.

Place all the ingredients on the chopping board and chop everything into easily edible pieces, especially if the guests are children.




Como dato adicional, les cuento que el agua que quedó en la olla donde estaban los ingredientes, la coloqué a hervir y dejé que mermara un poco hasta que se formo una especie de salsa, con lo que aderecé el asado a la hora de servir.

As an additional fact, I tell you that the water that was left in the pot where the ingredients were, I put it to boil and let it boil a little until a kind of sauce was formed, with which I seasoned the roast at the time of serving.


Hasta la próxima oportunidad.

See you next time.

Gracias por su tiempo.

Thank you for your time.


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