Skip to main content

5 steps of the best roast

When it comes to the best roast, each master with his little book. But, if you allow us, here are
Cuando se trata el mejor asado,
10 October, 2019

Let’s run to the side our argentine of “What are you going to come to teach me…” and so on. In Argentina we all do the best roast

Well, if you think you can always get better. Or that, even in case, it is worth listening to other voices, here we go with some tips to improve those magnificent roasts that you prepare like no other.

Watch out: they are worth a lot if you are just getting started in the great art of roasting meat.

We’re starting from the beginning. Choose butcher and meat. It’s always good to be friends with the judge, says Martin Fierro. Better yet, it’s being a butcher’s customer. He, better than anyone, knows when what he’s going to give you is from a good animal. Anyway, for more friend, note that the tastiest cuts are usually those that are glued to the bone. And that the fat is white and not yellowish, it is important.

Once we get home with the meat, to roll up. Thefirst thing is to clean the grill , to get out the stale taste of fat that may have been stuck. To do this, it must be heated well. And pour water on the guides. Then pass a brush, to remove all residue well.

And now yes, let’s get to work.

The third step is the fireGod. No burning cotton wool with alcohol! Paper and charcoal or wood. That’s all. If we are at home, the ideal is to combine firewood with charcoal. The first, it gives it a special flavor. The charcoal gives you the right heat for cooking. If you’re in the open air, two things. One is to place the grill in favor of the wind, so that we don’t get all the smoke in our face. The other is like at home: if there is, mix coal and wood. If not, lift dry branches of hard wood in the surrounding area.

Before you put it on the grill, you need to salt the meat. Not during, not after. Thick salt gives it a more rustic taste. Fine or even a brine, a more delicate taste. Did you see? I also just found out that there are people who do it with brine. It never would have occurred to me. So, we salt and grill. On the side of the fat or bone, depending on the cut.

Finally, cooking. If you’re hungry and can’t wait, there are two ways out. Or you go with fine cuts, like the strip roast or the matambrito, for example. Or if you’re with a vacuum, a tail or a loin, grab them a little and then open them into slices. But keep in mind that it’s not the same. You can’t rush the roast. Go to the country and see if you get a roast. If you want the meat to fall apart in the mouth, fray in the fork, you have to be on the fire for a very long time.

No votes yet.
Please wait...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like