I have had to talk with people who like medium or three-quarter roast cuts, those in which the meat has a pink tone on the inside and golden on the outside, but this time I will share my technique for those who prefer it well done, with an external marking in golden tones and completely cooked inside.
This technique is based on smoking the meat with lime or lemon wood (in the sun for six months) at the same time as it is roasted with red-hot mesquite charcoal.
Me ha tocado conversar con personas que gustan de los cortes asados a término medio o tres cuartos, aquellos en los que la carne tiene un tono rosado al interior y dorado por fuera, pero en esta ocasión compartiré mi técnica para los que lo prefieren completamente cocido, de un marcado externo en tonos dorados y completamente cocido por dentro.
Esta técnica se basa en ahumar la carne con leña de lima o limón (asoleada por seis meses) al mismo tiempo que se la asa con carbón de mesquite al rojo vivo.
Just a few minutes after the meat is placed, the juices begin to release
Apenas unos minutos después de colocada la carne, empieza a soltar los jugos
On one side of the grill the three-inch log releases the smoke into the meat
A un lado de la parrilla el leño de tres pulgadas libera el humo hacia la carne
The heat from the mesquite charcoal and the smoke simultaneously cook the cuts
El calor del carbón de mezquite y el humo cuecen simultáneamente los cortes
At the bottom we take the opportunity to roast some onions and potatoes wrapped in aluminum foil
En la parte inferior aprovechamos para asar unas cebollas y unas papas envueltas en papel aluminio
This time we serve it with avocado, ripe (red) chili sauce and roasted onion.
En esta ocasión lo servimos con aguacate, salsa de chiles maduros (rojos) y cebolla asada-
Additionally you can serve refried beans with chorizo or charra beans and quesadillas. Personally, I prefer this cut with black beans with epazote and freshly made corn tortillas, preferably nixtamal, and of course about two pints of dark beer.
Adicionalmente se pueden servir frijoles refritos con chorizo o frijoles a la charra y quesadillas. En lo personal este corte lo prefiero con frijoles negros con epazote y tortillas de maiz recién hechas, preferentemente de nixtamal y por supuesto unas dos pintas de cerveza oscura.
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Thank you
In Argentina it is known as bife con loin. In two different parts like wide steak where they are obtained; rib eye (steak eye) and ribs (ribs). With lower part of narrow steak tenderloin.
Here it is called T-bone precisely because of the shape of the bone. I like to prepare it with lime or guava firewood.
Que deliciosa es la carne asada a mi me gusta con mucha cebolla cocida y salsa, mejor aun es pasar de un buen rato familiar. Se me antojo, excelentes fotografías. Saludos
No puede faltar el aguacate, la salsa borracha y las tortillas hechas a mano.