Asado
The quintessential Argentine barbecue, featuring various cuts of beef slow-cooked over an open wood or charcoal fire.
Origin & history
Asado originated with the gauchos (cowboys) of the Argentine Pampas. They would roast whole carcasses over an open fire, a tradition that has evolved into a social ritual central to Argentine culture.
Ingredients
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Meat
Seasoning
Sauce
The method
Step by step
- 01
Prepare Fire
45 minBuild a fire using wood or charcoal. Let it burn down until you have a bed of glowing embers. The heat should be medium-low for slow cooking.
Patience is key; do not rush the fire.
- 02
Season
5 minGenerously salt the meat on all sides with coarse salt just before placing it on the grill.
Use plenty of salt; it creates the crust.
- 03
Grill
1 hrPlace the meat on the grill. Cook slowly, turning only once. The ribs should take about 45-60 minutes, and the flank steak about 40-50 minutes.
Keep the meat away from direct flames.
- 04
Rest
10 minRemove the meat from the grill and let it rest on a cutting board for 10 minutes before slicing.
Resting ensures the juices redistribute.
Chef tips
- — Serve with chimichurri.
- — Use high-quality beef.
Common mistakes
- — Cooking over high flames.
- — Not letting the meat rest.
Substitutions
- Tira de asado → Beef short ribsStandard butcher cut.
Storage & serving
Refrigerate leftovers for 2 days.
Serve family-style on a large platter.
Food safety
Ensure meat is cooked to desired doneness. Handle raw meat with separate utensils.
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