Buenas, Hoy voy a cumplir con lo prometido en el post anterior, vamos a hablar de una costumbre aqui en argentina: ¡ASADO!
Como costumbre en la mayoría de los argentinos, nos gusta acompañar el asado con vino o fernet, ya sea previo o en el momento comer.
Lo primero que se realiza es la preparación de las achuras! Son las entraditas, pero habitualmente las comemos junto a la carne y demás cosas que se le agregue al mismo.
Después procedemos a realizar el fuego en el cual tenemos diferentes formas, la tradicional que se realiza apilándolas y dejando un hueco en el medio para que se pueda meter papel, cartón o lo que se pueda prender en el momento, para empezar la llama.
Una vez que tenemos las leñas en llamas! Empezamos a preparar la carne con sal y pimienta, lo que tiene de bueno la carne es que nunca se va a salar de mas, el excedente de sal que echemos creara una capa dura en el exterior de la carne. En cuanto a la pimienta, eso es a gusto yo de preferencia siempre la uso porque me encanta el sabor que deja.
Ahora procedemos a quitar las brasas que nos dio nuestra leña en llamas!
Quemamos un poco la parrilla para eliminar todos los desechos y bacterias del ambiente, limpiamos con grasa animal, con un diario lo hacemos bolita y limpiamos la parrilla para que quede de la mejor forma.
Ahora se viene lo bueno! Colocamos la carne junto con las achuras o lo que se vaya a agregar.
Le damos 30 min o 1 hora aproximado de cocción a la carne para darla vuelta y seguirla cocinando del otro lado luego siempre recomiendo tapar con algún papel o algún material que haga que la carne se mantenga caliente para que se cocine de la mejor forma ahí lo dejamos 2hrs. Con brasas a un nivel medio para no estropear la carne, luego de eso procedemos a darla vuelta de nuevo y la dejamos 1hra o 2 hrs mas depende de que tan gruesa sea la carne.
Depende de la achura algunas demoran en cocinarse en ese mismo termino 1 hra. O 2hrs.
Una vez que tenemos la carne y las achuras a un buena vista de cocción los retiramos y cortamos los mismos para servirlos en una tablita de madera obvio! Al asado se le entra con ensalada de papas o rusa y también la acompañamos con lechuga, tomate.
Espero que este pequeño aporte les sirva! Ya enviare nuevamente un video realizando asado para que ustedes puedan aprender o ver de una mejor forma.
Saludos!
Hello, Today I am going to fulfill what was promised in the previous post, we are going to talk about a custom here in Argentina: ROAST!
As usual in most Argentines, we like to accompany the roast with wine or fernet, either before or at the time of eating.
The first thing that is done is the preparation of the offal! They are the appetizers, but we usually eat them together with the meat and other things that are added to it.
Then we proceed to make the fire in which we have different forms, the traditional one that is made by stacking them and leaving a hole in the middle so that you can put paper, cardboard or whatever can be lit at the moment, to start the flame.
Once we have the firewood burning! We begin to prepare the meat with salt and pepper, what is good about the meat is that it will never be over salted, the excess salt that we add will create a hard layer on the outside of the meat. As for the pepper, that is to taste, I always use it preferably because I love the flavor it leaves.
Once we have the firewood burning! We begin to prepare the meat with salt and pepper, what is good about the meat is that it will never be over salted, the excess salt that we add will create a hard layer on the outside of the meat. As for the pepper, that is to taste, I prefer to always use it because I love the flavor it leaves.
Now we proceed to remove the embers that gave us our burning firewood!
We burn the grill a little to eliminate all the waste and bacteria from the environment, we clean with animal fat, we make it into a ball with a newspaper and we clean the grill so that it is in the best shape.
Now comes the good stuff! We place the meat together with the offal or whatever is going to be added.
We give the meat approximately 30 minutes or 1 hour of cooking to turn it over and continue cooking it on the other side, then I always recommend covering it with some paper or some material that keeps the meat warm so that it cooks in the best way. we leave 2hrs. With embers at a medium level so as not to spoil the meat, after that we proceed to turn it over again and leave it for another 1 or 2 hours depending on how thick the meat is.
It depends on the size, some take 1 hour to cook in the same period. Or 2hrs.
Once we have the meat and the offal in a good view of cooking, we remove them and cut them to serve them on a wooden board obviously! The roast is served with potato or Russian salad and we also accompany it with lettuce, tomato.
I hope this little contribution will help you! I will send again a video making barbecue so that you can learn or see in a better way.
Greetings!
Que rico ese asaditoooo, unas ganasss
Delicioso el asado argentino! !PIZZA
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