Chinchulines with Creamy Carrot and Leek Medley
A bold Argentine dish featuring savory grilled beef small intestines served with a creamy sautéed blend of carrots and leeks, perfect for an authentic asado experience.
Dive into the bold and rustic flavors of Argentine cuisine with this recipe for Chinchulines, savory grilled beef small intestines. Achieve a delectable crispy texture, paired perfectly with a creamy sautéed blend of carrots and leeks. This dish is perfect for those who appreciate the traditional asado, or Argentine barbecue, evoking the aromatic essence of grilling.
Ingredients
🥛 1 kg Chinchulines beef small intestines
🥕 4 Carrots
🧄 2 Leeks
🍶 100 ml Cream
🍷 100 ml White wine
🍋 1 Lemon
🧂 Salt
🌶️ Pepper
🥛 Milk (enough to cover)
🫒 Dash of Oil
Instructions
1- Soak the Chinchulines:
- Place 1 kg of chinchulines in a clear mixing bowl.
- Pour enough milk over the chinchulines to fully cover them.
- Refrigerate for 2 hours to soak.
2- Prep and Season:
- After soaking, rinse the chinchulines thoroughly with water.
- Season generously with salt and pepper.
3- Grill the Chinchulines:
- Preheat the grill (parrilla) to high heat.
- Lay the seasoned chinchulines on the grill.
- Cook for about 20 minutes on one side until golden brown and crispy.
- Flip and cook the other side for an additional 20 minutes.
4- Prepare the Creamy Side Dish:
- Heat a drizzle of oil in a non-stick frying pan on a MIDEA "MINI" induction cooktop.
- Add sliced carrots and sauté for 5 minutes.
- Add a splash of water to help tenderize, cooking until liquid reduces.
- Incorporate sliced leeks, sautéing for 2 more minutes.
5- Deglaze and Enrich:
- Pour in 100 ml of white wine, letting the alcohol evaporate.
- Mix in 100 ml of cream, cooking until the sauce thickens slightly, about 3 minutes.
6- Final Touches:
- Remove chinchulines from the grill once they have a crunchy, golden texture.
- Serve hot, garnished with a squeeze of fresh lemon juice.
7- Serve:
- Present on a wooden cutting board with the creamy carrot and leek medley alongside.
Prep Time: 50 minutes
Cook Time: 40 minutes (Chinchulines), 10-15 minutes (Side Dish)
Total Time: 90 minutes (including 2 hours soaking)
Servings: 4-6 servings
Equipment:
- Grill (Parrilla)
- Clear Mixing Bowl
- Wooden Cutting Board
- Non-stick Frying Pan
- MIDEA "MINI" Induction Cooktop
- Glass Oil Dispenser
- Glass Water Pitcher
- Wooden Spoon
- Tongs
Cooking Tips:
- Soaking chinchulines in milk helps reduce strong flavors and tenderizes the meat.
- Ensure consistent flipping on the grill to achieve even crispiness.
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CARNE ARGENTINA: https://www.youtube.com/@CARNEARGENTINA
Chinchulines with Creamy Carrot and Leek Medley
Posted by Waivio guest: @waivio_hivecooking
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