Argentina Asado

Argentina asado – Asado is cuts of meat, usually Argentina beef, which are cooked on a grill (parrilla) or open fire.

 

Asado history goes back to when Argentina was considerd the barn of the world and supplied grains and Argentina meat to Europe. On one of the trips to Europe, a land owner from the La Pampa Prvince of Argentina discovered a way to slow cook meat. He brought the idea back and it caught on all over South America by 1900.It is nortorious asimilated with Gouchos (Argentina cowboys).

 

Asado is quite popular in the Pampa region of South America, and it is the traditional dish of Argentina, Uruguay, Chile and the Southern States of Brazil.In Buenos Aires, asado parrillas can be found on just abot every street corner.

 

Argentina asado preperation

Al asador – a fire is made on the ground or in a fire pit and is surrounded by metal crosses (asadores) which hold the entire carcass of an animal splayed open to receive the heat from the fire.

A la asado – a fire is made and after the coals have formed, a grill (parrilla) is placed over with the meat to be cooked.

 

The meat for an asado is not marinated, the only preparation being the application of salt before and/or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around 2 hours to cook an asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavor the meat, indeed in some asados the area directly under the meat is kept clear of coals.

The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Chimichurri, a sauce of garlic, parsley, lemon, oil and sometimes vinegar is the common accompaniment to an asado. Chimichurri, a sauce of garlic, parsley, lemon, oil and sometimes vinegar is the common accompaniment to an asado.

Argentina asado presentation – An Argentine asado typically has a sequence of meats presented by the asador (the cook). First are the chorizos, morcillas, chinchulines, mollejas and other organs. Sometimes these are served on a coal heated brasero. Then costillas or asado de tira (ribs) are served. Next comes vacio (flank steak), the matambre and possibly chicken and chivito. An asado also includes bread, a simple mixta salad of lettuce, tomato and onions, or could be accompanied with a mixture called verdurajo, (grilled vegetables), a mixture made with potatoes, corns, onions and eggplant cooked in the parrilla and condimented with olive oil and salt.