Una de las cosas cotidianas que más me gusta hacer es cocinar algo rico para cenar con algún amigo. Y como en Uruguay somos grandes consumidores de carne, yo y mis amigos no somos la excepción. El momento de cocinar para la cena es casi una terapia... pones algo de música, te sirves una copa de vino o una pinta de cerveza y tranquilamente te pones manos a la obra.
El consumo de carnes en Uruguay es enorme, y no lo digo con orgullo... sino mas bien con vergüenza. En el año 2015 se calcula que cada habitante consumió 98.7 Kilos de carne. Esa cifra asusta la verdad, pero como es lo común, lo que la mayoría de la población hace... no nos cuestionamos. Yo al estar un tiempo fuera de mi país, noté que en otros lugares no se come tanta carne y recién ahí me cuestioné sobre el tema.
Pero bueno, mas allá de las cifras la realidad es que acá se come mucha carne porque es de excelente calidad y de precio accesible. No digo que la carne sea barata, pero acá en Uruguay todo es caro entonces es como que no es inaccesible comparado con otros alimentos.
Anoche tenía un trozo de bola de lomo de unos 600 gramos, lo corté al medio para tener dos churrascos (bistec/filete/steak) de 300 gramos cada uno, generosa porción! Primero corté dos morrones y dos cebollas en juliana y los salteé en aceite de coco. Una vez bien salteados les agregué salsa de soja, sal y pimienta.
La carne la cociné al sartén con aceite de oliva, y le agregué un par de dientes de ajo y unas ramas de romero fresco. Un consejo importante: dejar la carne descansar una vez la sacamos del fuego. Yo suelo ponerla en un plato y con otro plato invertido la tapo para retener el calor. Dejar las carnes rojas descansar unos 5-10 minutos antes de servirlas y comerlas es fundamental. La carne se sigue cocinando un poco en ese momento de descanso y hace que el punto de cocción sea mas homogéneo, queda mas pareja la cocción y también ayuda a retener los jugos. Si sacas la carne de la plancha y enseguida la emplatas y la comes, terminarás con un charco de jugos en el plato. Dejándola descansar, esos jugos quedarán retenidos en la carne, haciendo que ésta sea mas jugosa y sabrosa.
Tenía un puré de papas de la noche anterior que había sobrado, así que el plato final fue el chirrasco de 300 gramos, con las verduras al wok (morrones y cebolla) y puré de papas. Acompañado con un rico vino y buena música.
Les dejo las fotos de todo el proceso, espero que les gusten! Muchas gracias por pasar a leer y por el apoyo! Saludos desde Uruguay!
ENGLISH
One of the daily things that I like the most to do is to cook a nice hearty meal for a friend. And since here in Uruguay we are HUGE meat eaters... me and my friends are no exception. Cooking dinner at home is like therapy, I usually put some relaxing music on, pour myself a glass of red wine or a pint of beer to then get hands to work.
It is estimated that every Uruguay citizen eats 98.7 Kg of meat per year. That puts us up high in the list of meat eater nations. And I do not say this with pride, on the contrary, I find that fact to be embarrassing. Since it is the norm we do not tend to question it. But when I lived some years abroad I learned that in other places people actually eat vegetables too! Amazing!
But oh well... the main reason why we eat so much meat is that we produce excellent quality cuts. And another factor is that good quality beef is not expensive here. With this I am not saying it is cheap, but since everything is expensive in Uruguay... it just seems affordable.
Last night I had a big chunk of beef (loin ball) weighting around 600 grams. I cut it in half to end up with two 300 grams steaks. First I chopped 2 peppers (capsicum) one red and one green, and also 2 onions. I pan fried them with coconut oil, and once cooked I added some soy sauce, salt and pepper.
I cooked the steaks in the pan with some olive oil, I also threw a couple of garlic cloves and a bit of fresh rosemary too. Something that I find important is to let the meats rest once cooked. I find this is crucial to keep the juices inside the steak, making it juicier and tastier. Eating a steak that was not rested properly will make it bleed out all its juices, and you will end up with a pool of blood in your plate (not cool). Remember that while resting your meats (5 - 10 minutes) they will continue to cook resulting in a more even cooking.
I had some mash potatoes leftover from the previous night which we used as a side for our steaks. So our dinner consisted of a 300 grams steak, some wok veggies and mash potatoes. We also had a glass of Argentinian red wine (Malbec) which was great company for the red meat.
Thanks a lot for reading! Here are some some pictures of the whole cooking process. Hope you enjoy them!
Es verdad lo que decís del consumo de carne, es una demencia en comparación con otros países. Pero bueno ... Uruguay no sería Uruguay sin un asado cada pocos días, un tuco con mucha carne, unos churrascos...😁
Maestro, Buen post, buena comida y como siempre acompaña de un buen tinto. Buena presentación tu plato y importante esas grandiosas fotografías que apetecen de ese plato. Saludos desde Venezuela
en verdad se ve delicioso ese platillo, me gustaria probarlo ya que soy amante de la comida, pero de hacerla si no mas bien de desgustarla ojala algun dia pueda viajar a uruguay y poder probar sus muy conocidas carnes
Were you using any other spices other than rosemary? By the way, the steak looks delicious!
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Hey! For the beef only salt and pepper and cooked it in olive oil. And threw a couple of garlic cloves together with the rosemary.
For the wok veggies (peppers and onions) I cooked them on Coconut oil (love that) and then added soy sauce, salt and pepper.
Thanks for supporting!
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Oh nice, thanks! I like coconut oil too, I was wondering about the spices since I can't read the Spanish, good choices :)
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Es verdad lo que decís del consumo de carne, es una demencia en comparación con otros países. Pero bueno ... Uruguay no sería Uruguay sin un asado cada pocos días, un tuco con mucha carne, unos churrascos...😁
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Que buena pinta!! Voy a tener que probarlo un día!
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Hola @dontstopmenow recibe nuestro humilde voto.
Pues @nnnarvaez consideró que tienes el don de ofrecernos una gema y te otorgo nuestro...
Llámalo cuando quieras, avisa a @nnnarvaez si alguien lo utilizó donde exista plagio. Si tienes preguntas búscanos en discord Reveur-Venezuela
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What's that???... It looks yummy tho.
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Que bueno se ve esto!
@reveur ven 20
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Looks sooooooo tasty
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Thanks!! 😊😊 It was!
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Hummmm as a vegetarian it doesnt call my attention. But i hope it was good.
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So delicious <3 fascinating information. Thank you for sharing!
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great post man. I see I have some competition for cooking posts on whaleshares. Good to see some more foodies!
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NOW you're talking, @dontstopmenow!! DROOL YUM NOMS
Your pictures are beautiful. ;)
xoxo!
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Hey!! Thanks Beth! I really appreciate your feedback 😊😊
When you guys move to Uruguay you will be my guests and I will cook a three course meal for you!
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i can't WAIT!!
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Looks pretty delicious! That's super nice you made it for your friend!! :) I bet it was an enjoyable dinner
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It was!! We both enjoyed it and the wine was delicious too 😊
Thanks for the support!
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You're welcome! Cheers to that! Love some good wine 🍷
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Yo estaba ahí y puedo confirmarlo: La carne estaba impresionante y cocinada perfectamente al punto que la pedí.
I was there and I can confirm: The beef was to die for, so tender and perfectly cooked to medium rare as requested.
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Gracias che! Hay que salir menos a comer afuera y cocinar cosas así en casa mas seguido, que es mas rico y mas barato 😆
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Me invitas? (tengo hambre...)
:-)
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¡ Se ve riquísimo! te felicito @dontstopmenow.
Saludos.
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Muchas gracias!! 😊😊
Saludos!
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Bruno is such an elite.
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WOW WOW WOW Steeminator loved what I did here. GREAT JOB to myself!
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Maestro, Buen post, buena comida y como siempre acompaña de un buen tinto. Buena presentación tu plato y importante esas grandiosas fotografías que apetecen de ese plato. Saludos desde Venezuela
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en verdad se ve delicioso ese platillo, me gustaria probarlo ya que soy amante de la comida, pero de hacerla si no mas bien de desgustarla ojala algun dia pueda viajar a uruguay y poder probar sus muy conocidas carnes
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yummy
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I see you selfishly upvote ALL your own comments... not a good look.
That will get you flagged.
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