Discada is a traditional Argentine style of cooking meet that involves preparing large cuts of meat on an asado, or outdoor grill. The key feature of discada is that the meat is cooked very slowly over low, indirect heat for several hours. The result is rich, savory discada with a distinct smokey and caramelized flavor that is characteristic of this traditional Argentine method of low and slow grilling. The discada is typically served with chimichurri sauce, homemade bread, papas fritas, and other sides.

Definicja i znaczenie słowa „discada” po angielsku

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