When it comes to choosing between Vacio and Brisket in the first place, a lot of people don’t even know what “Vacio” is. In the USA, most of us know Vacio by the name of one of its cuts of meat, the “Flank Steak”. What most of us don’t know is that the vacio is actually made up of 3 different cuts of meat. Both cuts of meat have their own unique characteristics and flavors that make them stand out in the world of barbecue. Vacio is a popular cut of meat in Latin America and a staple of the Argentinian grill, while brisket is an integral part of American barbecue. In this article, we will compare the two cuts of meat and talk about how they are prepared and served.
I had my first experience with the Vacio when I was visiting Los Angeles, and my son took me to a restaurant called La Las near La Brea. Son 1 said, “Dad, we have to go to this Argentinian grill. They have the best meat I’ve ever tasted.” Off we went. That night, I learned all about Vacio and The Asada, which are Argentine BBQs. Vacio is a flavorful and versatile sub-primal cut of meat that comes from the abdominal muscles of the cow. It is known for its intense beefy flavor and tender texture, making it a popular choice for grilling, roasting, and braising. When cooked properly, vacio can be incredibly juicy and flavorful, making it a favorite among meat lovers. As I said before, the vacio is made up of three cuts of meat all in one. You have the Flank steak, the flat iron cut, and the skirt steak.
On the other hand, brisket is a tough cut of meat that comes from the breast section of the cow. It is well-marbled with fat and requires some trimming before the cook.. Like a vacio, the fat helps keep the meat moist and tender during the cooking process. The prep of the vacio is different. The silver skin is left on the vacio and traps the fat so it renders nicely through the meat. The end result is a rich and flavorful meat that is perfect for barbecue enthusiasts.
Both brisket and vacio are wonderful in terms of flavor. Vacio has a more intense and beefier flavor, while brisket has a rich and savory taste. Vacio is often seasoned with simple ingredients like olive oil, coarse sea salt, and pepper, allowing the natural flavor of the meat to shine through. Brisket, on the other hand, is usually seasoned with a dry rub of spices and herbs to enhance its smoky flavor.
In terms of cooking methods, vacio is best cooked quickly over high heat (300-325 degrees)to seal in the juices and achieve a nice char on the outside. A 15lb vacio should take approx. 4 hours with a flip and baste at 2 hours. Brisket, on the other hand, requires 10-12 hrs hours of slow cooking to break down the tough connective tissue and fat, resulting in an amazingly tender and flavorful piece of meat. Vacio can be a faster option if you are short on time.
Both vacio and brisket are delicious cuts of meat that offer unique flavors and textures. The vacio runs anywhere from$15-$25 per pound considerably less expensive than a comparable size brisket these days which can run between $30-$45 per pound. Whether you prefer the intense beefy flavor of vacio or the rich and savory taste of brisket, both cuts are sure to satisfy your carnivorous cravings. So next time you’re craving a meaty meal, why not give vacio a try.
Vacio can be procured online or speak to your local butcher.
A great video on making a vacio dinner from soup to nuts can be found on YouTube at BBQ Southern Style.
