📝 About This Recipe
A legendary centerpiece of Argentine rural tradition, Chivo a la Cruz features a whole young goat slow-roasted over an open wood fire on a traditional iron cross. This method allows the fat to render slowly, resulting in paper-thin, crackling skin and meat so tender it falls effortlessly from the bone. Infused with the smoky essence of hardwood and basted with a savory garlic-herb salmura, it is a rustic culinary ritual that celebrates patience and the purity of fire-cooked flavors.
🥗 Ingredients
The Meat
- 8-10 kg Young Goat (Chivito) (whole, butterflied and cleaned)
The Salmura (Basting Brine)
- 1 liter Water (warm)
- 100 grams Coarse Sea Salt (or Sal Parrillera)
- 8 pieces Garlic Cloves (crushed)
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 tablespoon Dried Oregano
- 1 tablespoon Black Peppercorns (cracked)
- 3 pieces Bay Leaves
- 1 teaspoon Red Chili Flakes (optional for subtle heat)
For the Fire
- 20-30 kg Hardwood Logs (Oak, Quebracho, or fruitwood for flavor)
👨🍳 Instructions
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1
Prepare the Salmura: In a large glass bottle or jar, combine warm water and coarse salt. Shake until dissolved. Add crushed garlic, rosemary, thyme, oregano, peppercorns, bay leaves, and chili flakes. Let this sit for at least 2 hours (or overnight) to infuse.
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2
Prepare the Goat: Ensure the goat is at room temperature. Butterfly the goat by cutting along the breastbone (if not already done) so it can lie flat. Wipe it down with a damp cloth to remove any bone fragments.
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3
Mount the Meat: Lay the goat on the iron cross (asador). Use wire or the cross's clamps to secure the legs and the spine firmly. The goat must be stretched tight so it doesn't sag as the meat softens during cooking.
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4
Build the Fire: Start a large fire using hardwood. Let it burn down until you have a steady supply of hot embers and a gentle flame. You want a consistent, indirect heat rather than a raging bonfire.
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5
Position the Cross: Drive the base of the cross into the ground about 2-3 feet away from the fire. Tilt the cross at a 60-70 degree angle, with the 'inside' (rib side) of the goat facing the heat.
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6
The First Phase: Cook the rib side for about 3 hours. The goal is a slow temperature rise. You should be able to hold your hand between the fire and the meat for 8-10 seconds; if it's hotter, move the cross back.
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7
Baste Regularly: Every 45 minutes, splash the meat generously with the Salmura using a sprig of rosemary as a brush. This seasons the meat and prevents it from drying out.
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8
Manage the Fire: Continually add logs to the side of the fire to maintain a constant supply of embers. Spread the embers in a semi-circle around the front of the goat.
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9
The Flip: Once the ribs have turned a deep golden brown and the meat begins to pull back from the bone, carefully rotate the cross to face the skin side toward the fire.
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10
Crisp the Skin: Cook the skin side for another 1 to 1.5 hours. Increase the heat slightly by moving a few more embers closer to the base. The skin should become bronze and crispy.
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11
Final Check: The meat is ready when the joints move easily and the internal temperature near the thickest part of the leg reaches 160°F (71°C). The meat should feel tender to the touch.
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12
Resting: Remove the cross from the heat and let the goat rest vertically for 15-20 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Carving: Lay the goat on a large wooden board. Use a sharp cleaver to disjoint the legs and shoulders, then chop the ribs into individual portions. Serve immediately while hot.
💡 Chef's Tips
Choose a 'chivito' (young goat) between 6-9kg for the best flavor and tenderness. Never rush the process; high flames will char the outside while leaving the connective tissue tough. Keep the fire slightly to the side of the meat to avoid dripping fat causing flare-ups and soot. If cooking in a windy area, build a small shield or 'paraviento' to keep the heat concentrated on the meat. Use a spray bottle for the salmura if you want a more even distribution, though the traditional rosemary brush adds better aroma.
🍽️ Serving Suggestions
Serve with a classic Chimichurri sauce or Salsa Criolla for a bright, acidic contrast to the rich meat. Pair with a bold Argentine Malbec or a rustic Cabernet Sauvignon. Accompany with 'Papas al Plomo' (potatoes wrapped in foil and cooked in the embers). Provide plenty of crusty French bread or 'Pan de Campo' to soak up the savory juices. A simple tomato and red onion salad with red wine vinegar dressing helps cleanse the palate.