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ABRIL 29


Argentina Travel Guide

Asado Meat Grill



Ingredients:
  • Buy 1 lb. of meat per person
  • 1 regular sausage (chorizo)
  • 1 black sausage (morcilla)
  • 1/2 kidney
  • 1 stuffed intestine (chinchulin)
  • 1/2 spiced meat covered with a fine membrane (pamplona)
  • 1/2 spiced liver, also covered with membrane
  • 1/2 provolone cheese

To start your fire: Buy "espinillo" logs for firewood. Make sure the logs are hard, dry and thin. It takes about 6 lbs. of wood for 4 persons. Place paper (old newspaper), then pine cones, then the firewood in the grate. If the fire is hard to start, place some meat fat on the wood to burn. Let it burn until it produces a good quantity of red embers. Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack.

Place the cheese on an oiled iron pan and sprinkle with oregano. The cheese should receive more heat, since it will be served first. When the cheese is brown around the edges, it is done. Remove from fire and serve with fresh white French bread.

All embers are then drawn underneath the meat until it is done. The meat is done when golden brown on both sides.

Characterized by the high amount protein and iron (Argenitna Known as Hierro and Proteínas), the asado is the most popular social gathering in Argentina and no weekend is truly complete without it. It's a celebration of seared meat and flame, filled with good times. Remember that eating a serving of beef liver that contains 5 milligrams of iron will increase your iron stores more than eating a serving of kidney beans that contains approximately the same amount of iron.

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