Writes: David Ruipérez (davidruiperez.es) / Madrid
For cultural reasons, in some countries traditional cuts of meat are used instead of others. One of those that cannot be missing in a good Argentine barbecue is the emptiness. It is hollowed out with the sausages, the roast strip and other cuts.
A decade ago, only those who had an Argentine friend had heard of that denomination of 'empty'. Between the boom of digital information, social networks and YouTube. Also due to the fact that there are more and better Argentine restaurants in any city. This part of the beef is increasingly appreciated also in Spain.
What is vacuum and what is it used for here?
El emptiness It would be the area of the lower part of the rib, where there is no longer bone, that is, it is in what we know as the skirt. This meat normally destined in Spain to be eaten minced for hamburgers or meatballs.
Overall, a very noble piece. Francisco Velasco, owner of Fran Natural Meats, southern butchers Madrid, assures that “in recent years it has become a highly demanded meat, at least among my clientele. For me, together with the entrails, it stands out for its flavor. It is very rich both for grilling, roasting and to make filling that comes out extra tender. All the skin is left on the grill to toast and crisp it up ”.
Photo: Jesús Dehesa
Indeed, the emptiness It brings out its full potential when it is prepared on the grill over good coals. Although it is not the most tender, it does have a special flavor when prepared roasted. As with the entrails, it is covered by a kind of gelatinous film that helps retain the juices. It becomes tasty on the palate when it has suffered the rigors of fire.
It should be remembered that the preparation of the barbecue, of any type of meat, should not be something constant in our lives, but sporadic and special. The reason is that numerous scientific studies warn of the potential health dangers of eating deeply fried meat. In general to meats very exposed to very high temperatures.
Other butchers say that the piece is little known in its 'barbecue' aspect and is asked - older people, younger people less - to chop or cook it. It was considered a third-rate meat. In our country everything is not thought in terms of barbecue as in the carnivorous mind of an Argentine, a Uruguayan or a Chilean.
But going back to that cocktail of flavors and smells of grilled meat, the emptiness -Which is also not particularly expensive-, it is a perfect option for barbecues when spring and summer appear.
