Around the Fire: The Sunday Asado

Around the Fire: The Sunday Asado

By Florencia Palmaz

At home a Sunday is defined first by what’s being grilled, and second by what wine is being served. When we are all back in South America visiting friends and family, a Sunday afternoon can easily reach 25 people with first cousins, spouses and children alone. The afternoon begins with kids running amok outside, while a group of adults play cards or Buracco (a Latin American version of rummy cube) in front of the parrilla, keeping the Asador company. Another gaggle gathers like a conclave on the patio, having a drink, gossiping. Slowly the crowd begins to get hungry. A few bites of meat are passed to the crowd as teasers. Eventually everyone gathers at a long table, and the show begins. Wave after wave of delicious meats and salads arrive. The wine flows and the conversation rolls on with the sounds of deep belly laughter and a joyous roar from the table. Hearty applause is given to the Asador, and slowly the evening winds down.

The Palmaz Chimichurri

The Palmaz Chimichurri

By Florencia Palmaz

Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.

Our family recipe of Chimichurri reflects this same compound origin. Traditionally Chimichurri is made from a mix of dried herbs and mild pepper flakes. But after all these years of living surrounded by farm fresh produce and loving the bold flavors of Tex Mex cuisine, we made a few adjustments to the family recipe. Below is our Cali/Texan version of an Argentine classic. It’s perfect for dressing up a steak, and slathering on grilled vegetables.

First Shipments of the Ranch Subscription are On the Way!

First Shipments of the Ranch Subscription are On the Way!

We are happy to report that the Brasas Food and Wine Society have just sent off the first shipments of our 100% grass-fed wagyu beef raised on the ranch. The first 131 customers will be receiving their shipments in the next few days. 

In honor of these first few packages. I am pleased to share some of Brasas’ favorite beef recipes featuring a few of the cuts being shipped out.

Wagyu Bone Broth

Wagyu Bone Broth

Making bone broth from naturally raised animals isn’t only delicious, it has great benefits as well.  Bone broth contains amino acids essential for many aspects of health.  Along with gut health, bone broth has a positive effect on our immune system, joint pain and swelling.  It’s also a powerful antioxidant and is beneficial for body detoxification.  With our 100% grass fed Wagyu cattle, the bones used to make broth are richer in omega-3 fatty acids, vitamin B, zinc, iron, potassium, phosphorus, beta carotene and CLA's (conjugated linoleic acids which fight inflammation and help keep the pounds off).