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- And it's been really hard, really hard, but I'm really proud to say that I haven't touched a piece of meat in six months. Six months.
- Great job, congratulations! That's great. Well, anyone else? Yeah, sure.
- Hi, I'm Laucha.
- [Group] Hi, Laucha.
- And I'm an asado addict? It's been three weeks since I had my last piece of meat, but yesterday I had a barbecue. A vegetable barbecue, ah! How are you my Tastemade friends? My name is Laucha and today I'll try to show you a new recipe with smoked flavors. Now we will head to El Bolson, a city surrounded by beautiful mountains, lakes, and rivers. See you there in a while. We arrived. Now, I want to discover every corner of this lovely city. I will check out the market, buy some souvenirs, drink a nice local beer, and if I have time make a great asado. Okay guys, now it's time to grill. We will go to a typical camping here at Bolson and start the great fire. Wherever you go, Patagonia always surprises you with its beautiful paradises. As you fall in love with this view I will start to tell you what we will need for today's recipe. This cut comes from the neck of the pig. It's really, really tasty because it has a lot of fat. We will start by cutting it in small beefs. We will add some salt and start heating the disk so we can cook it. The disc is at the right temperature. We will add some olive oil and butter and start browning these beefs. Now that we have browned the beefs, we will add the vegetables, some salt, and in two minutes we will add the mushrooms. Now, we will mix all that up and add some stout beer. We have to cook it for 15 minutes so the beefs are perfectly done. The final touch, I will add some cream. Let it cook for three minutes more, and then taste it. Look at this. It's even more pretty than the view. Let's try it. Perfectly well done. Excellent! It melts in your tongue. Try it.