Asado
Asado is the Argentine and Uruguayan barbecue in which cuts of beef, sausages and offal are grilled slowly over wood or charcoal embers. It is as much a social gathering as a meal, usually served with chimichurri and salad. The meat is simply seasoned with coarse salt.
Asado 2005: Unknown, Attribution (Wikimedia Commons)
Where it comes from
Asado traces back to the gauchos of the pampas who cooked beef over open fires. Today it remains the center of weekend life in Argentina, Uruguay and Paraguay.
Explore the cuisine of Argentina, Uruguay.
Recipe
Make Asado at home
Ingredients
- 3 lb beef short ribs (tira de asado)
- 1 lb flank steak
- 4 chorizo sausages
- 2 lb morcilla or extra sausages
- Coarse salt
- Charcoal or hardwood
- Chimichurri for serving
- Crusty bread
- Green salad
How it's made
- Light the charcoal or wood and let it burn down to glowing embers with white ash.
- Salt the meat generously with coarse salt about 30 minutes before grilling.
- Start the ribs on the grill bone side down, placed a good distance above the embers.
- Grill ribs slowly for 1.5 to 2 hours, turning once, until tender and browned.
- Add the sausages and flank steak in the last 20 to 30 minutes.
- Rest the meat for 10 minutes, then carve and serve with chimichurri.
Variations
- Parrillada: a mixed grill with many cuts.
- Asado al asador: whole cuts roasted on an iron cross.
Cook’s tip: Patience is key; keep the heat low and indirect for tender ribs.
Also on the menu in
Related dishes
ChimichurriSnacks and dips · Argentina
MilanesaMain dishes · Argentina
EmpanadaStreet food · Argentina
Barbecue ribsMain dishes · United States
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Asado 2005: Unknown, Attribution (Wikimedia Commons)