ARGENTINE ASADO: 5 tips to get perfect and the best accompaniments

Hello friends and friends of Paulina Kitchen ! Today I want to share with you everything you may need to know about a delicacy that comes from the pampas: the Argentine roast . A delight that is famous in the world, for the richness of their meats and for its cooking process.

Today we are going to tell you why this tradition is so special, since it is not just a meal, it is part of the tables and traditions of Argentina . Then let's see what are the characteristics that make it special and what is their history. I am also going to share the tips on how to do Argentine roast , from the preparation of fire, to the choice of meat and its accompaniments. Take note!

About the Argentine roast

The Argentine roast is not simply a meal, it is a sacred ritual that unites friends and family. This banquet consists of the slow preparation of seasoned meats , cooked perfectly on a grill , which can be with coal, firewood or a mixture of both, achieving a unique balance of flavors and textures.

From the vast Argentine plains the roast transcends borders and countries, and becomes an experience that unites people around fire and good food not only in their place of origin, but also in other regions where Argentines live, as in Spain.

5 features of the Argentine roast

• Unmatched taste: Argentine flesh is characterized by being very tasty and tender, and that gives a special imprint to the roast, which makes it unique.

• Grilled cooking: The grill is essential in the preparation of the Argentine roast. The slow fire and handling of embers are key to obtaining juicy texture and crunchy outer layer.

• Variety of cuts and cooking levels: from the succulent entails to the tasty emptiness and the roast strip, the diversity of cuts of meat ensures options for all tastes. In addition, according to personal preferences, meat cooking levels can be chosen, whether more juicy or more cooked.

• Traditional accompaniments: the classic sauces Chimichurri and Criolla, along with the potatoes and other roasted vegetables, complete the roast experience.

• Social celebration: roast goes beyond food, it is a social event that brings together friends and family around the grid .

Argentine roast origin and history

The history of the Argentine roast dates back to the first inhabitants of the vast plains of Argentina, Las Pampas, where Gaucha culture played a fundamental role in the development of this culinary tradition.

• #Dato: The term "roasted" has its roots in the Gaucho culture, the rural inhabitants who cared for cattle. During their long working days, gauchos roasted meat outdoors as a practical way of feeding. They used simple techniques, such as skewering meat in stakes and roasting it on embers.

Roast has become a symbol of Argentine national identity . It is more than a meal; It is an expression of the connection of Argentines with land, cattle and gaucho culture. In social events, family gatherings and celebrations, the roast remains the central dish that unites people.

What should an Argentine roast have? 

The key to an authentic Argentine roast lies in the quality of the flesh, the patience in the preparation and the art of the grill. In addition, the company of good friends and the relaxed atmosphere are essential ingredients for unforgettable experience. Other important elements are: 

• Prepare the meat: the seasoning of the Argentine roast is simple but crucial. Thick salt is used to highlight the natural taste of meat. Some also add pepper and other spices according to personal preferences.
• A good grill or grill: it can be a traditional grill or a grill, but this has to be the tool that will allow you to control the distance between the meat and the embers to adjust the intensity of the heat.
• Firewood or coal: the choice between firewood or coal is a matter of preference, but both provide unique flavors. The firewood adds a smoked touch, while coal is easier to control. The key is to have hot and persistent embers.
• Patience and time: slow and patient cooking is essential for an Argentine quality roast. It allows meat to cook evenly and develop intense flavors.
• Traditional drinks: Argentine wines, especially red, are common choices to accompany a good roast. Although you can also enjoy a cold beer.

The ideal meat for Argentine roasts

The choice of meats for Argentine roast is crucial. Cortes such as roast strip, emptiness or entrails are favorites for exceptional marble and flavor. The quality of the meat is the cornerstone of a real roast, so it is essential to select fresh and good quality cuts.

Achuras are another essential and delicious part in the roast tradition . They refer to the viscera and other less common parts of the flesh that, when they are cooked correctly, provide intense flavors and a unique texture.

Some of the most popular achuras in an Argentine barbecue are the sausages, with which the classic Argentine choripán ; the black pudding, which is done with pork or cow, onion and other condiments; The chinchulines, who are the thin intestines of the cattle, who cook until they are crispy on the outside and tender; and the kidneys and gizzards .

How to make a perfect Argentine barbecue: 5 tips

1. GRILL PREPARATION: Make sure you have the grill very hot and with enough embers before placing the meat. This will seal the juices and give that crispy texture on the outside.
2. Adequate seasoning: the key is at the time. Use a mixture of thick salt, and pepper to enhance the natural flavor of the meat. Fresh lemon and herbs can also be used to provide touches of flavor.
3. Cooking time: patience is the key. Let the meat cook slowly, with soft fire, to achieve juiciness and perfect texture.
4. Creative accompaniments: experiment with accompaniments to highlight the taste and enjoy different textures. You can make sauces and take advantage of the fire to make roasted vegetables, such as belli, potato or onion.
5. Relaxed atmosphere and a good entrance chopped: the Argentine roast is a distended social experience. As is a long cooking process, cheese or input cold cuts are usually made, to wait for the arrival of the meat.

The best accompaniments for the Argentine roast

The best are the most classic accompaniments at the Argentine table, if they invite you to a roast and you will not find any of this, then you should ask if it really was an Argentine roast.

• Chimichurri: The homemade Chimichurri is the inseparable companion of the Argentine roast. This sauce based on garlic, parsley, vinegar, oil and spices, provides a fresh and vibrant touch that perfectly complements the wealth of the flesh.
• Creole sauce: a mixture of tomato, onion, pepper, garlic and oil. The Argentine Creole sauce adds freshness and a spicy touch. It is another infallible one of a good roast.
• Roasted bullshit: roasted throbbing or roasted red peppers are a colorful and tasty addition. Its sweetness and soft texture contrast wonderfully with the intensity of roasted meat. Once roasted they are very well peeled and mixed with chopped garlic and olive oil.
• Roasted potatoes: roasted potatoes are a classic accompaniment that is cooked on the same grill, creating a delicious contrast between crunchy and tender interior, which can be eaten with salt and butter or oil. A delicacy
• CAnColeta : This snack based on provolone melted with tomato, oregano and ground chili is a delicious option to start roasting. It is cooked on the grill until the cheese melts and develops a golden and crispy layer on the outside.
• Homemade bread: You cannot miss bread in a good Argentine roast. Whether homemade bread or the classic Creole bread, both are ideal to accompany meats and achuras.

Of course, to accompany the roast a good salad cannot be missing.

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8 steps to make fire

Knowing how to make the fire for a roast is an art, and the process is essential to achieve perfect cooking of the flesh. Some tips to take into account are:

1. Select the type of firewood or coal: the hard and dry firewood, such as the one that comes from fruit or whitewood trees, burns better and provides a delicious smoked taste of the meat. You can also use a good coal, in case the firewood is not accessed, always trying to choose large pieces, so that they last longer.

2. Build the grill: place the grill at an adequate height, making sure of having an area to turn on the heat under or on the side. It is essential to have a system to regulate the height of the grill as necessary during cooking.

3. Prepare the Fire Area: Clean any residue of ashes or coal remains since the last time the grill was used. Leave space to air fire and create good heat circulation.

4. Form a coal base: create a carbon base in the center of the fire area. Light the coal and let it burn until a hot coat is formed. Add firewood or more coal, adjusting the amount to the need for heat.

5. Control the intensity of the fire: if the flame is very intense, it can be reduced by dispersing the coals or moving coal or firewood to the sides.

6. Wait for it to become embers: the secret of the Argentine roast is to cook over coals, not about flames. The embers provide constant and uniform heat to cook the meat optimally.

7. Distribute the embers: with a rake distribute the embers uniformly under the grill. This will allow control of heat intensity in different areas of the grill.

8. Start cooking: once a bed of hot and uniform embers formed, it is time to start cooking. The cuts of meat are placed on the grill, adjusting the height as necessary and rotating them to ensure a couple cooking.