DISH RESEARCH · Main dish
Carne con Cuero
Meat roasted with its hide attached after seasoning with garlic, herbs and paprika.
About Carne con Cuero
Pascal's asado con cuero appears in his 1898 Montevideo cookbook as a preparation for meat with its hide attached. Deep cuts allow a garlic-and-herb marinade to reach into the roast.
Bay, oregano and thyme accompany hot paprika, salt and white pepper in the seasoning. Oil carries these flavours over the meat before it rests and roasts over a gentle fire.
The hide stays attached throughout the preparation. In the hot serving described by Pascal, the roast comes with its own cooking juices offered separately alongside the meat.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Carne con Cuero
Pascal's 1898 Uruguayan asado con cuero.
- Meat with hide attachedProteinIngredient page not linked
- GarlicAromatic
- Bay leafAromatic
- OreganoAromatic
- ThymeAromatic
- Hot paprikaSeasoning
- SaltSeasoning
- White pepperSeasoning
- OilCooking mediumIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Meat with hide attached: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual recipe62 carne con cuero without animal named. Legacy Beef association remains unresolved rather than assumed from general asado context.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed29 two garlic cloves pounded in mortar.
- Bay leaf: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30 laurel.
- Oregano: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30.
- Thyme: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30.
- Hot paprika: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30 pimenton picante, broader paprika candidate with hot form preserved.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30.
- White pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30 pimienta blanca.
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual printed30 aceite fino, botanical identity unknown, no olive inferred.
Origins & food traditions
Countries
- Uruguay
- UruguayCatalogue link pending review
Cuisines & regions
- Uruguayan Cuisine
- Uruguayan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.