Assado de Tira Angus
400g de assado de tira angus com 2 acompanhamentos à sua escolha.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Assado de Tira, or short ribs, are a product of the industrialization of meatpacking. The story says that the way in which it´s cut, was a need from the local meatpackers to be able to commercialize the less noble cuts of beef. It became popular in Argentina and Uruguay due to its affordability and delicious flavor when grilled.
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Assado de Tira is a cornerstone of the Argentine Asado (barbecue) culture, often enjoyed during social gatherings and family events. It symbolizes community and shared enjoyment of good food.
The Asado Tradition
The Asado is more than just a barbecue; it's a social ritual. It often involves spending hours grilling different cuts of meat, sharing stories, and enjoying the company of friends and family.
The Parrilla
The Parrilla, or grill, is central to the Asado experience. It's carefully tended, with the cook (asador) controlling the heat and ensuring even cooking.
Accompaniments
While the meat is the star, simple side dishes like salads, crusty bread, and chimichurri sauce complement the richness of the Assado de Tira.
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Rich, beefy, and smoky, with a satisfying balance of fat and lean meat. The Angus breed contributes to a more tender and flavorful experience.
The dominant flavor is the robust, savory taste of beef, intensified by the grilling process. The fat content renders during cooking, adding moisture and richness. The bone also imparts flavor during grilling. Minimal seasoning is typically used (salt primarily) to allow the beef's natural flavor to shine.
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Sourcing the Meat
Opt for high-quality Angus beef with good marbling for the best flavor and tenderness. The marbling is the key to a juicy and flavourful bite.
Salting
Salt generously with coarse salt (like kosher salt) at least an hour before grilling to allow the salt to penetrate the meat. This enhances the flavor and helps to create a delicious crust.
Grilling Technique
Grill over medium heat, bone-side down first, for a good sear. Then, flip and cook to your desired doneness. Avoid overcooking to keep the meat tender.
Resting
Allow the meat to rest for at least 10-15 minutes after grilling, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful bite.
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