Barbacue (asado) in many countries refers to the mode of cooking that includes a grill and fire, but in Uruguay, the term is most often used to refer to a cut of beef very popular in the country. The roast or strip roast is the rib cut of the cow cut transversely.
Each roast strip measures approximately five to ten centimeters wide, but may vary and the customer usually asks at the butcher shop if he or she prefers thin or wide strips. The thickness of the bone of the ribs indicates the age of the cow, so that the meat is more tender it is convenient to buy roast with small and circle-shaped bones.
The Uruguayans calculate half a kilo of strip of roast per person, but they are good to eat and a bit exaggerated, so you can buy a little less.
It can be accompanied with some kidnyes, intestines and other parts of the cow, the most typical of Uruguay are the chinchulín, the fat gut, the gizzards and the kidney. Sausages and sweet sausages are also usually present on the Uruguayan grill.
HOW TO MAKE A GOOD "ASADO"?
In Argentina the barbecue is prepared with charcoal, but in Uruguay a barbecue is used, which gives it a particular flavor.
Before placing the roast on the grill, it should be cleaned, there are several methods for this, but the easiest is to set fire sheets of paper placed underneath and above the grill, and then rub with another sheet of newspaper to remove the fat remains from previous cooking.
Once the fire is started, when the wood begins to make ember, with a poker the embers are placed under the grill and we can already place the meat. If the heat is too high or too much coals are placed, the meat can burn on the outside and become raw in the center, it is important not to rush the cooking.
The strip roast is placed first with the bones to where the fire is. When it is cooked this way rhen it can be turned. Also at this point you can spice the roast, put salt and pepper, or put the typical Uruguayan sauce for these occasions: the chimichurri.
Once cooked the roast is cut and served, it can be accompanied by salads, rice, or even vegetables cooked also on the grill. Some frequent accompaniments are the Russian salad, french fries and so on.
