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Asado
Argentine Barbecue
Argentina's sacred ritual - various cuts of beef slow-grilled over wood embers, seasoned simply with salt. This is a celebration of pure beef perfection, traditionally cooked over a parrilla (grill) for hours.
đ§ Ingredienser
- 2 kg Beef short ribs (costillas)
- 1 kg Beef flank (vacĂo)
- 6 Chorizo sausages
- 4 Morcilla (blood sausage)
- generous to taste Coarse salt (sal parrillera)
- for serving Chimichurri sauce
- sufficient for fire Hardwood logs
đšâđł Instruktioner
- 1
Prepare the fire: Build a substantial fire using hardwood logs in your parrilla or a designated grilling area. Allow the wood to burn for at least 1 hour, or until it has completely transformed into glowing embers with no active flames. The heat should be moderate and consistent.
â±ïž 1 hour - 2
Season the meat: Generously coat all sides of the beef cuts (short ribs and flank) with coarse salt. The salt will adhere to the meat's surface and help create a flavorful crust. Let the meat sit at room temperature for about 15-20 minutes while the embers stabilize.
â±ïž 20 minutes - 3
Begin grilling: Place the short ribs, bone-side down, on the grill grate. Position them over the embers but not directly in the hottest part, allowing for indirect, slow cooking. The goal is a gentle, consistent heat. The flank steak can be placed slightly further away or added later depending on its thickness and the heat intensity.
â±ïž 30 minutes - 4
Slow cook and monitor: Continue to cook the beef slowly for 2 to 3 hours. The exact time will depend on the thickness of the meat and the heat of the embers. Rotate the meat occasionally to ensure even cooking. Flip the larger cuts (like the flank) only once, when the underside has developed a deep brown crust and is beginning to feel firm to the touch. Listen for a gentle sizzle, not an aggressive crackle.
â±ïž 2-3 hours - 5
Add sausages: During the last 30-45 minutes of cooking, add the chorizo sausages and morcilla to the grill. Place them over a moderate heat, turning regularly, until they are cooked through and nicely browned. The chorizo should be firm and slightly charred, and the morcilla should be heated through and slightly crisped on the outside.
â±ïž 30-45 minutes - 6
Rest and serve: Once the beef reaches your desired doneness (internal temperature for medium-rare is around 55-60°C / 130-140°F), remove it from the grill. Tent the meat loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring a tender and moist result. Slice the meat against the grain and serve immediately with the cooked sausages and morcilla, accompanied by chimichurri sauce.
â±ïž 20 minutes
đĄ Proffstips
- âThe key to a great asado is patience and maintaining a consistent, low heat from embers, not flames.
- âCoarse salt is essential for creating a flavorful crust without over-salting the meat.
- âDon't overcrowd the grill; allow space for heat to circulate around the meat.
- âThe quality of the beef and the hardwood used significantly impact the final flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Asado al asador: Meat is cooked vertically on a large metal cross or frame over the fire.
- Incorporate other cuts: Depending on availability and preference, other cuts like 'tira de asado' (short ribs cut across the bone) or 'entraña' (skirt steak) can be used.
- Regional accompaniments: Serve with traditional sides like 'provoleta' (grilled provolone cheese), roasted vegetables, or a simple salad.