World Cuisines

Asado (Uruguayan)

Uruguay

The grass-fed grill: asado — beef ribs (asado de tira), vacío, morcilla, chinchulines and provoleta (grilled provolone) over wood embers at the parrilla — Uruguay eats more beef per person than almost anyone, and its grill is a religion shared with Argentina and distinctly its own (leña wood…

What it is

The grass-fed grill: asado — beef ribs (asado de tira), vacío, morcilla, chinchulines and provoleta (grilled provolone) over wood embers at the parrilla — Uruguay eats more beef per person than almost anyone, and its grill is a religion shared with Argentina and distinctly its own (leña wood fire, no shortcuts). Ingredients: beef cuts, coarse salt, wood (hardwood embers); provoleta: provolone, oregano, tomato; salad and chimichurri (milder in Uruguay). Recipe: 1) Build the ember bed (brasero). 2) Salt the meat; grill slowly, fat side first. 3) Grill provoleta last, fast. 4) Slice on wooden boards; eat standing at the parrilla first (the cook's tax). Serve: Sundays and at Montevideo's Mercado del Puerto. Flavor: pure beef, wood smoke, salt. History: the gaucho cattle culture of the Río de la Plata made asado the national ritual; Uruguay's grass-fed quality is its pride. See also: Chivito, Torta Frita and Mate.

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