Meat maters

The Asado.

If you wanna prepare a good asado, you need to know which meat to choose.

Therefore, together with our guide: Teresita we went to butchery in order to get a good overview on their products. (This is not a post for vegetarians ;))

Firstly, we visited a local butchery for shopping.

 

I felt overwhelmed.

 

In the meantime, Teresita explained us the differences between all the sorts of meat. The right asado consists of:

• chinchulines (intestines)
• morcillas (black and normal)
• mollejas (sweet bread)
• steak meat (matambre), meat from leg
• ribs   

Best steak meat belongs to spine (all sorts) and legs. The most popular though comes from around the belt (flanco) and stomach (entrana). 

To prepare the meat you only need to add enough salt and smoke it very slowly in a low fire on a special argenitinian smoked wood imported from north of Argentina. The bones should be faced toward the fire.

Before:

 

and after: 

The classic asado can be served with chimichurri sauce. 

Ingredients:

• fresh parsley
• onion
• oregano
• red pepper
• green part of onion
• good olive
• salt&pepper

The sauce tastes different when you leave it for few days in the fridge. Both options are possible.

 Creol sauce (Tomato Salsa):

• pepper&salt
• tomatoes
• red pepper
• onion
• vinegar
• olive oil