1 History 2 Coal and fire
2.1 Embutidos and Achuras 2.2 Meats 2.3 Salad
3 Variations 4 See also 5 References 6 External links
History Huge herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by maté tea, formed the basis of the gaucho diet. Coal and fire
asado on an open pit
Usually the asador begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an asado in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done al asador or a la parrilla. In the first case a fire is made on the ground or in a fire pit and surrounded by metal crosses (asadores) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case a fire is made and after the charcoal has formed, a grill with the meat is placed over it. Embutidos and Achuras In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill. Sometimes these are served on a charcoal brasero. Chorizos may be served with marraqueta or baguette bread, often called choripán. Meats
After appetizers, costillas or asado de tira (ribs) can be served. Next comes vacío (flank steak), matambre and possibly chicken and chivito (goatling). Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soft drink, and other beverages are common. Dessert is usually fresh fruit.
Another traditional form to mainly roast the meat, used in Patagonia,
is with the whole animal (especially lamb and pork) in a wood stick
nailed in the ground and exposed to the heat of live coals, called
asado al palo.
The meat for an asado is not marinated, the only preparation being the
application of salt before or during the cooking period. Also, the
heat and distance from the coals are controlled to provide a slow
cooking; it usually takes around two hours to cook asado. Further,
grease from the meat is not encouraged to fall on the coals and create
smoke which would adversely flavour the meat. 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 chopped parsley, dried oregano, garlic,
salt, black pepper, onion, and paprika with olive oil, or salsa
criolla, a sauce of tomato and onion in vinegar, are common
accompaniments to an asado, where they are traditionally used on the
offal, but not the steaks.
Food is often accompanied by salads, which in asado gatherings are
traditionally made by women on site or brought to the asado from their
homes while the men focus on the meats.
A typical Argentinean asado assortment consisting of beef, pork, ribs, pork ribs, chitterlings, sweetbread, sausages, blood sausages, and chicken.
In Chile, the normal version =cordero al palo (whole roast lamb) is usually accompanied with pebre, a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.
A Philippine asado roll.
This is not to be confused with asado in the Philippines, which is a
dish cooked in a sweet, tomato-based stew usually accompanied by
potatoes, carrots, and other vegetables. True to the "East-meets-West"
A "chulengo" is usually an oil barrel cut in half, used to protect the fire and meat from winds
Line cooks grilling sausages, asado, and offal in a market near the port of Montevideo, Uruguay.
Again, in Argentina, Uruguay, and Paraguay, some alternatives are the
asado al disco and asado al horno de barro, especially in the
countryside. The recipe doesn't change, only the way of cooking. In
the asado al disco the worn-out disc of a plough is used. Being
metallic and concave, three or four metallic legs are welded and with
hot coal or lumber below it is easily transformed into an effective
grill. Food is put in a spiral, in such a way that the fat naturally
slips to the center, preserving the meat for being fried. Chili
peppers and onions are usually put next to the edge, so that they
gradually release their juices on the meat. The asado al horno de
barro differs from tradition, as an adobehorno (oven, called tatakua
in Paraguay) is used. These ovens are a common view in Argentine and
Paraguayan estancias; their primary function is to bake bread, Chipa
Guasu and Sopa paraguaya, but they are well suited for roasting meat.
List of barbecue dishes Paraguayan cuisine Uruguayan cuisine
Cuisine of Montevideo
^ Kuhn, Christoph (28 June 2007). "Jedes Biest auf den Grill" (in
German). Zurich: WOZ Die Wochenzeitung. Retrieved 29 December 2012.
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