The Argentinean Asado

We, the Argentinos, get together nearly every Sunday with friends and family to have our asados. And what are our Asados? The Asado is a lot more than a Barbeque, it’s a ritual, and it’s our history, our culture. Argentina is famous for its beef and the amount of beef per capita that’s ingested year after year. They say a true Argentinean has beef for breakfast, lunch and dinner, and leaving breakfast aside, I would say that is true.

Our asados start with a “Choripan”, a sausage sandwich with “Chimichurri”, a typical Argentinean spicy salsa. After that we sit down and different things start coming, first the Provoleta (a provolone cheese round that’s barbecued inside a cast iron mold until melted and golden), cow kidney, sweetbreads, intestines and blood sausage (Morcilla). We love everything that comes from the cow, and in different regions of Argentina, from other animals such as Lamb and its intestines, or goat and its kidneys.

Time for the meat! Our most famous cut, the “Bife de Chorizo”. Same as the prime rib but usually from Aberdeen Angus cows not older than 2 years, and we do not age the beef. Center cut ribs is another that we must have, and then all the other cuts of beef, that only depends on the person barbequing or what people bring along. We serve the meat with a variety of salads and another salsa called “Salsa Criolla”, and always a good Argentinean Malbec red wine.

Okay, no more talking, here are the photos.

Choripan

 
 

Chorizo & Morcilla

(Sausage & Blood Sausage)

El Asado (Starting it)

 

 

El Asado (Finished)

Salads

Chimichurri

Ingredients:
1/2 cup sunflower or corn oil.
4 cloves garlic, finely chopped.
1/2 cup parsley, finely chopped.
1 tablespoon Kosher salt.
1 tablespoon cracked dried chili peppers.
1 teaspoon black pepper, ground.

Method:
Add all the ingredients into a jar and stir vigorously.
Let it stand for at least 2 hours before serving (12 hours recommended).


Salsa Criolla:

Ingredients:
1 onion, chopped.
1 red bell pepper, chopped.
1 green bell pepper, chopped.
2 green onions, green parts only, julienned.
1 big round tomato, seeded and chopped.
1 cup olive oil.
1/2 cup apple cider vinegar.
1 tablespoon salt.

1/2 teaspoon ground cumin.
1/2 teaspoon ground black pepper.
Cracked dry chili pepper to taste.

Method:
1. Dissolve the salt in the vinegar in a medium bowl. Add the onion and let soak for 10 minutes.
2. Add the rest of the vegetables, the olive oil, the spices, and mix well.
Let it stand for at least 2 hours before serving.

I hope this tells you a little more about me.
Greet! The Fat Guy.