Churrasco al espadín is a Brazilian-style roasted beef preparation, common in Argentina’s Litoral provinces, a region with a strong Guaraní influence and a border with Brazil.
It’s characterized by skewering the meat on a long spit, seasoning it with coarse salt, and cooking it over direct heat from the fire, turning slowly for an even cook.
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Argentine Skewer Roasted Beef
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1.5 kg of beef (picanha, rump cap, or similar), in large pieces (about 3.3 lb)
- to taste of coarse salt
Instructions
- Prepare the meat, cut the meat into large pieces, leaving a fat cap if the cut allows.
- Skewer, thread the meat pieces onto the spit, forming a fan shape so the fat faces outward.
- Salt it, cover the meat with coarse salt, distributing it evenly.
- Prepare the fire, light good embers, without direct flame, for steady cooking.
- Cook, position the spit near the fire, turning it slowly and constantly so it cooks evenly.
- Slice in layers, as the outer layer browns, slice thin cuts of cooked meat off before continuing to roast the rest.
- Serve, serve the sliced meat hot, straight off the spit.
Tips for getting it right
- Turning the spit constantly is key to an even cook throughout the piece.
- Slicing thin layers as the outside browns lets you serve the meat at its peak, without waiting for the whole piece to cook.
- Using coarse salt helps form a flavorful crust on the outside of the meat.
- Keeping the embers free of direct flame keeps the meat from burning outside before cooking through.
Traditional variations
- It can be made with different cuts of beef, with picanha being one of the most traditional for this technique.
- Versions with chicken or pork skewered the same way are also made.
How to serve
Churrasco al espadín is served hot, sliced thin straight off the spit, as a main dish.
It’s typical of Argentina’s Litoral provinces, with Brazilian influence due to the nearby border.
Recommended sides
- Creole salad
- Fried cassava
- Homemade bread
Did you know?
The churrasco al espadín technique arrived in Argentina’s Litoral through proximity and cultural exchange with Brazil.
The Litoral region, which includes Misiones, Corrientes, Entre Ríos, Formosa, Chaco, and northern Santa Fe, has a strong Guaraní influence on its cuisine.
Frequently Asked Questions
It's a long spit or skewer on which meat is threaded to cook over direct fire heat, a technique of Brazilian origin.
Slicing thin layers as the outside browns lets the meat be served at its peak without waiting for the entire piece to finish cooking.
Picanha is one of the most traditional cuts for churrasco al espadín, though other similar cuts are also used.
Due to geographic proximity and cultural exchange with Brazil, along with the strong Guaraní influence present in the region.
