Asado is considered to be the traditional dish of Argentina, Uruguay, Paraguay, Chile and southern Brazil. I had heard about it and read about it but I had not experienced one. On one of my last days in Baradero I heard we were going to be having an asado for lunch. I asked Agustin if this was the Argentine barbecue that I'd heard about. He agreed that it was somewhat like a barbecue but advised that it was best not to compare it to a barbecue as some Argentines may take offense to this!
So what is an Asado? There appears to be a cut of beef that is called asado but it is also a way of cooking and is somewhat like a barbecue but after seeing the amount of work and effort that goes into preparing an asado I can see why people may get offended when someone says "oh its a barbecue".
Preparations for the asado started early on Sunday morning. A wood fire was started and constantly topped up with firewood as the morning progressed. Close by a small pit was prepared and a grill was setup. The grill appeared to be an old metal frame from a bed but I maybe wrong on that!
The meat was not marniated just well seasoned with salt. There were lots of different cuts of meat (all beef) and also some chorizo like that used in choripan. I got a picture of the last few cuts of beef before they went on the asado.
The cooking process lasted for 3 or 4 hours. New coals were taken from the fire and placed under the grill as required whilte the meat slowly cooked.
There was always someone tending to the asado ensuring the temperature was correct and everything was in order. The result was some really tender, juicy steak.
Tables and chairs were moved out to the garden and about 25 of us had a lunch that lasted about 3 hours! I never got a photo of this :(
So what is an Asado? There appears to be a cut of beef that is called asado but it is also a way of cooking and is somewhat like a barbecue but after seeing the amount of work and effort that goes into preparing an asado I can see why people may get offended when someone says "oh its a barbecue".
Preparations for the asado started early on Sunday morning. A wood fire was started and constantly topped up with firewood as the morning progressed. Close by a small pit was prepared and a grill was setup. The grill appeared to be an old metal frame from a bed but I maybe wrong on that!
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| Preparing the asado |
The meat was not marniated just well seasoned with salt. There were lots of different cuts of meat (all beef) and also some chorizo like that used in choripan. I got a picture of the last few cuts of beef before they went on the asado.
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| Beef for the asado |
The cooking process lasted for 3 or 4 hours. New coals were taken from the fire and placed under the grill as required whilte the meat slowly cooked.
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| Asado coals and the asado grill |
There was always someone tending to the asado ensuring the temperature was correct and everything was in order. The result was some really tender, juicy steak.
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| beef cooking over the coals |
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| More beef! |
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| Almost ready! |
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