¡Hola amigos de Hive Food! Espero que hayan tenido un excelente dia y excelente fin de semana ♥ quise cortar con la tanda de posts de recetas dulces con una receta que suelo preparar mucho en casa porque literalmente es super sencilla y no tiene falla alguna. Como deben saber, y si no saben ahora se van a enterar, aca en Argentina comemos mucha carne. Ante cualquier acontecimiento estamos prendiendo fuego para hacer un asado a la parrilla! cumpleaños, aniversarios, fechas patrias, recibimientos o simplemente porque es domingo! y los domingos son de asado en familia. Pero aveces uno quiere comer un asado sin tanto esfuerzo, solo para darse un gusto entre semana. Asi que hoy voy a comentarles el paso a paso de un asado rico al horno y unas papas crocantes de acompañamiento.
Hello friends of Hive Food! I hope you had an excellent day and excellent weekend ♥ I wanted to end the batch of sweet recipe posts with a recipe that I usually prepare a lot at home because it is literally super simple and has no flaws. As you must know, and if you don't know now you are going to find out, here in Argentina we eat a lot of meat. Before any event we are lighting a fire to make a barbecue! birthdays, anniversaries, national dates, receptions or simply because it's Sunday! and Sundays are family barbecue. But sometimes you want to eat a roast without much effort, just to treat yourself during the week. So today I am going to tell you about the step by step of a rich roast in the oven and some crispy potatoes on the side.
Vamos a comenzar con la carne, si haces asado a la parrilla, controlas que la parrila esté caliente para sellar la carne de ambos lados antes de esparcir las brasas y comenzar la coccion.
Pero como en este caso la coccion será horno lo primero que vamos a hacer es sellar la carne en una sarten. Es muy importante de sellarla de todos sus lados, y principalmente por la parte donde se encuentra el hueso. Sellamos la carne para que ésta no elimine sus liquidos durante la coccion y se mantenga mas sabrosa y jugosa. No queremos un asado seco y duro, creanme que mas de uno se sentiria ofendido.
Let's start with the meat, if you're grilling, you check to make sure the grill is hot to sear the meat on both sides before you spread the coals and start cooking. But since in this case the cooking will be in the oven, the first thing we are going to do is seal the meat in a pan. It is very important to seal it from all sides, and mainly from the part where the bone is. We seal the meat so that it does not eliminate its liquids during cooking and it stays tastier and juicier. We do not want a dry and hard roast, believe me that more than one would feel offended.
Cuando la carne esté sellada vamos a colocarla en una bandeja para horno del tipo parrilla. Aca estoy en conflicto porque desconozco si éste es el tipo de bandeja que realmente hay que usar para asar carnes, yo utilizo ésta porque no quiero calor directo y porque quiero que poco a poco la pieza de carne se desgrase. En fin, horno moderado y la carne a la bandeja. Ahora, como habras notado, no he salado la carne y por el momento no lo voy a hacer, porque como dije anteriormente quiero una carne jugosa! si tu le colocas sal lo que haces es comensar el proceso de desangrado de tu pieza de carne y arruinarias el paso anterior del sellado! asi que quedate tranquilo que mas adelante vamos a salpimentar, pero por el momento comenzamos la coccion de carne y nos olvidamos por al menos 1 hora de nuestro asado.
When the meat is sealed, we are going to place it on a grill-type oven tray. Here I am in conflict because I don't know if this is the type of tray that really has to be used to roast meat, I use this one because I don't want direct heat and because I want the piece of meat to defat little by little. Finally, moderate oven and the meat to the tray. Now, as you may have noticed, I have not salted the meat and for the moment I am not going to do it, because as I said before I want a juicy meat! If you put salt on it, what you do is start the bleeding process of your piece of meat and you would ruin the previous step of sealing! So rest assured that later on we are going to add salt and pepper, but for now we start cooking the meat and forget about our roast for at least 1 hour.
Mientras tanto, pasamos a la guarnicion. Tomamos un par de papas, las lavamos y pelamos. Cortamos la papa en gajos (papas cuña)en trozos del mismo tamaño y grosor, para que la coccion sea pareja. Con una servilleta de papel nos vamos a tomar la tarea de secar el agua de cada gajo
Meanwhile, we go to the garrison. We take a couple of potatoes, wash and peel them. Cut the potato into wedges (wedge potatoes) in pieces of the same size and thickness, so that the cooking is even With a paper napkin we are going to take on the task of drying the water from each segment.
Colocamos nuestras papas en gajos en un recipiente grande y vamos a comenzar a hecharle magia! utilicé una cucharada de cada condimento. Sal, pimienta, pimenton, curry, oregano, provenzal, aji molido. Ademas, dos cucharadas de polenta (harina de maiz) y dos cucharadas del aceite que mas te guste. Luego metemos las manos y mezclamos todos los ingredientes para que éstos se peguen bien a nuestras papas.
We place our potatoes in wedges in a large container and we are going to start making magic! I used a tablespoon of each seasoning. Salt, pepper, paprika, curry, oregano, provenzal, ground chili. Also, two tablespoons of polenta (corn flour) and two tablespoons of the oil that you like the most. Then we put our hands and mix all the ingredients so that they stick well to our potatoes.
Tomamos otra bandeja y con un poco de aceite la vamos a calentar en el horno. Cuando el aceite y la fuente esten humeando vamos a acomodar las papas y volverlas a enviar al horno.
We take another tray and with a little oil we are going to heat it in the oven. When the oil and the source are smoking we are going to accommodate the potatoes and send them back to the oven.
Lo que queda a partir de ahora es solo ir chequeando nuestras bandejas, ir volteando la carne y las papas para que la coccion sea pareja de ambos lados. Aproximadamente tarda una hora y media en estar lista.
What remains from now on is just checking our trays, turning the meat and potatoes so that the cooking is even on both sides. It takes about an hour and a half to be ready.
Mientras esperaba que esté lista la cena chequié que verduras tenia en la heladera y como tenia morron, cebolla y tomate me hice una salsa criolla rapida que es uno de los principales acompañamientos con nuestras carnes, ademas del chimichurri que es un aderezo/salsa a base de condimentos (otro dia les enseño).
Y finalmente la cena estuvo lista, en un plato servi la salsa criolla, por otro lado las papas crocantes y finalmente la carne jugosa que finalmente salé antes de comer. ¿Que les pareció ésta receta? como han visto no tiene mucha ciencia ni dificultad, solo ciertos tips para que la carne llegue lo mas jugosa posible al plato! cada uno tiene su propia receta, ésta es la mia.
While I was waiting for dinner to be ready I checked what vegetables I had in the fridge and since I had bell peppers, onions and tomatoes I made a quick Creole sauce which is one of the main accompaniments with our meats, in addition to the chimichurri which is a dressing/sauce based on of condiments (I'll show you another day). And finally the dinner was ready, on a plate I served the Creole sauce, on the other hand the crispy potatoes and finally the juicy meat that I finally salted before eating. What did you think of this recipe? As you have seen, it does not have much science or difficulty, just certain tips so that the meat reaches the plate as juicy as possible! everyone has their own recipe, this is mine.
Hasta acá el post del dia de hoy, si tienen alguna duda pueden dejarla en los comentarios que yo voy a contestarlas a la brevedad. Estoy un poco desaparecida por acá porque ésta semana es la ultima semana de clases y tengo que rendir mi examen final! pero siempre trato de pasar aunque sea una vez a leer y contestar los comentarios. Mi ultimo post dulce tuvo mucho apoyo, quiero agradecerles por eso ♥ al equipo de Hive Food y OCD por tenerme en consideración para sus curaciones! ese apoyo y los comentarios reales y organicos son los que nos impulsan a seguir creando contenido. ADEMAS no quiero pasar por alto que estamos organizando un hive meet up edicion Argentina! asi que si eres un hiver en Argentina, estas leyendo ésto y no estabas al tanto hazmelo saber que enseguida te pongo al tanto de todo!
So far today's post, if you have any questions you can leave them in the comments and I will answer them as soon as possible. I'm a bit missing here because this week is the last week of classes and I have to take my final exam! but I always try to stop by at least once to read and reply to the comments. My last sweet post had a lot of support, I want to thank you for that ♥ the Hive Food and OCD team for considering me for their cures! that support and the real and organic comments are what drive us to continue creating content. PLUS I don't want to overlook that we are organizing a hive meet up Argentina edition! So if you're a hiver in Argentina, you're reading this and you weren't aware of it, let me know that I'll update you right away!