Carnes a la brasa
Grilled meats. Another popular category based on online reviews, indicating a good offering of grilled meat options.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The tradition of grilling meat in Argentina and Uruguay, known as 'asado', dates back to the gauchos (South American cowboys) who roamed the pampas. They would slaughter cattle and cook the meat over open fires, a practice that evolved into the sophisticated grilling techniques and social gatherings we see today. European immigration, particularly from Spain and Italy, also influenced the culinary traditions and meat preparation methods.
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Carnes a la brasa, especially as part of an asado, is much more than just a meal; it's a social event, a cultural ritual, and a symbol of national identity. It represents camaraderie, family, and tradition.
Social Gathering
Asados are typically enjoyed with family and friends, often lasting for several hours. It's a time for conversation, laughter, and bonding.
The Asador
The 'asador' (grill master) holds a respected position, responsible for preparing and cooking the meat to perfection. It's a role often passed down through generations.
Patience and Tradition
The asado is a slow-cooked meal, requiring patience and skill. The traditional methods of grilling over wood or charcoal are highly valued.
Chimichurri and Side Dishes
While the meat takes center stage, accompaniments like chimichurri, provoleta (grilled provolone cheese), salads, and crusty bread are essential parts of the experience.
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Carnes a la brasa is characterized by its smoky, savory, and intensely meaty flavors. The natural flavors of the beef are enhanced by simple seasonings and the cooking process.
The primary flavor profile revolves around the high-quality beef (often cuts like ribeye, short ribs, skirt steak, and chorizo) cooked over wood or charcoal. The smoky aroma permeates the meat, imparting a distinct flavor. Seasonings are typically minimal, often consisting of just salt, sometimes pepper, and occasionally chimichurri (a sauce made from parsley, garlic, oregano, red wine vinegar, and olive oil). The cooking process caramelizes the outside of the meat, creating a flavorful crust, while the inside remains juicy and tender.
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Meat Quality is Key
Select high-quality, well-marbled cuts of beef for optimal flavor and tenderness. Grass-fed beef is often preferred for its distinct taste.
Control the Heat
Mastering the heat of the grill is crucial. Start with a hot fire to sear the meat and then reduce the heat for slower cooking to achieve desired doneness.
Season Simply
Don't over-season the meat. High-quality beef should shine through with minimal seasoning. Salt is typically sufficient.
Rest the Meat
Allow the meat to rest for at least 10-15 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Don't overcrowd the grill
Place meat on the grill with enough space between each piece to allow for even cooking. Overcrowding will reduce the heat and steam the meat instead of grilling it.
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