Honoring the food of my readers: Uruguayan asado chivito

Guay del… Uruguay? Well, the phrase is supposed to be of Paraguay, but no Paraguayan people viewed my blog last year – which makes Uruguay mucho más guay.

Their national dish was right up our alley, pandering to our continued interest in smoking everything. Asado or barbecue is a great opportunity for friends and family to gather together and reconnect. The spirit of the event is more important than the food – although, the food is, of course, good too.

We did the smoking on Monday, which was a day off work for Daddy Alsum. He was acting as asador for the day by taking charge of the meat while we all worked on projects around the house. It was a productive day filled with promises that we managed to keep. The only thing left undone was the dishes. Sometimes dishes can wait.

It stayed mostly dry but still winter cold, so Hart put on his snowsuit and little TMNT work gloves and helped Daddy outside. He was supposed to be helping with leaves and other forest debris, but he discovered his own project involving rocks.

Lark and I worked inside on the living room floor. We made a very quick mostly-from-scratch pizza for lunch: teff and almond flour base, puréed tomato, and thin sliced brie. Then, there were oatmeal and chocolate cookies for a special snack. I really don’t enjoy the effect that sugar has on my kids so I try to avoid it as much as I can (for my own sanity as much as anything else), but it was one of the requests for the day: chocolate cookies and a glass of milk.

We cooked plenty of meat (more than the recipe below calls for), and Daddy Alsum has been taking basic chivito sandwiches to work with him as a part of his lunches.


What you will need:

  • 1 lb beef chuck roast, divided into portions
  • 2 tbsp canola oil
  • Dried oregano
  • Crushed peppercorns
  • 1 clove fresh garlic, minced (optional)

How you can do it:

  1. If desired, marinate your meat in a flavored liquid to moisten and tenderize. (We did white wine, but you could do juice.)
  2. Massage the meat with oil and seasoning.
  3. Smoke or grill until rare to medium.
  4. Allow to rest, slice and serve with avocado, mayonnaise and salad in a hearty whole wheat bread roll.

This was a great one to make ahead and it gave us time to spend together as a family too. I hope you all have a good day with yours as well. Thank you, Uruguay.

From mine to yours,

Mumma Alsum


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