BRAISED BONDIOLA SKEWERS WITH MULTICOLOR CRIOLLA SAUCE
INGREDIENTS
Ingredients for the Bondiola:
– 1 Whole Bondiola
– Salt / Pepper / Optional Barbecue seasoning
Ingredients for the Criolla Sauce:
– 2 Spring Onions (80 g)
– 1 Onion (120 g)
– 1/2 Red Bell Pepper (45 g)
– 1/2 Green Bell Pepper (45 g)
– 1 Seedless Tomato (150 g)
– 1/2 cup Vinegar (125 ml)
– Red Cabbage
– 1 cup Olive Oil (125 ml)
– 1 tbsp Dried Parsley
STEP BY STEP
Cooking the Bondiola on the Kamado Argentino:
1. Start by lighting the kamado, using the appropriate amount of charcoal according to your model:
– Porteño: 2 kg
– Asador Criollo: 2.5 kg
– Gran Asador Criollo: 3 kg
2. Place 1 or 2 starter cubes and let your equipment reach 200-220 degrees Celsius, allowing 40 minutes for the charcoal to turn into embers with the bottom air intake fully open and the chimney as well.
3. Once your kamado is at this temperature, close the air intake halfway, working at a medium temperature of 150-170 degrees Celsius. Place the bondiola(s) on the steel or cast iron grill, previously seasoned with salt and pepper to taste.
4. Let it roast for a period of 60-70 minutes.
5. After sealing the bondiola on the outside, remove it, cut it into cubes, and place it back in a tray for another 15 minutes. At this point, you can apply a barbecue reduction over the pieces.
6. After 15 minutes, remove and start assembling the skewers.
Preparing the Criolla Sauce:
1. Chop the onions, bell peppers, and cabbage, and set aside the green parts of the spring onions. Remove the seeds from the tomato and cut it into small cubes.
2. In a bowl, dissolve the salt in vinegar. Place the onion and let it soak for ten minutes.
3. Add the rest of the vegetables and the olive oil. Mix well and incorporate the dried parsley, crushed chili, ground black pepper, and ground cumin.
4. Let it rest for at least three hours before using.