In celebration of National BBQ Week, a recipe from Elisabeth’s latest cookbook Preserving, Potting and Pickling: Food from the Store Cupboards of Europe…
It is, says Elisabeth, a sauce used to baste a barbecue by the Gauchos, the cowboys of the Argentine. She should know – she and her brother spent their school holidays at an estancia, a cattle ranch where they would ride out with the Gauchos.
Use the sauce to baste the meat when you have a barbecue, and you will capture the robust flavours. It also makes an excellent salad dressing – try it on new potatoes – or use it as a marinade for a pot-roasted chicken.
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