A full parrilla over embers — ribs, sausages, offal and a whole flank laid across the bars

Trung cấp

Asado

Name: Asado
Total time: 4 h
Yield: 8
Cuisine: Argentine
Ingredients: 2 kg Beef short ribs, cut flanken across the bone (tira de asado); 6 Chorizo sausages; 4 Morcilla (blood sausage); 1 kg Flank steak or skirt (vacío); 4 tbsp Coarse salt; 4 kg Hardwood or charcoal; 300 g Chimichurri to serve; 1 loaf Bread to serve

Beef ribs, sausage and offal cooked slowly over wood embers on a wide grill, salted and nothing else — less a recipe than a method, and an afternoon rather than a meal.

Nguồn

Công thức của Argentine parrillas · 🏺 Truyền thống · The grill, and the person who owns it — a wood fire burned down to embers, meat laid on wide bars, and three hours during which nobody is in a hurry.

Argentine · the grill — An ownerless traditional practice, so no cook is credited. The cited article confirms asado as both the technique and the social event, and records that it is shared across several South American countries rather than Argentina alone. That wider scope is stated here rather than glossed over. Quantities, cuts and timings are this book's own.

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⏱ 240 phút🍽 8 khẩu phần🔥 780 kcal🇦🇷 Argentina

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Các bước

Build a wood fire to one side of the grill and let it burn down for 45 minutes until you have a deep bed of grey embers.
💡 You cook over embers, never flames. If you can hold your hand 15 cm above the grill for six seconds, the heat is right.
Rake a thin layer of embers under the grill and set the chorizo and morcilla on first. Give them 25 minutes, turning once.
Salt the ribs on both sides and lay them bone side down. Leave them 40 minutes without touching them at all.
💡 Bone side down first, and turn the ribs ONCE in the whole cook. Every flip past that is heat you have taken out of the meat.
Add the flank steak halfway through, salted, and give it 20 minutes a side.
Turn the ribs and give them 30 minutes more. They are done when the meat has pulled back from the bone ends.
Carry everything to the table on a board as it comes off, in that order — sausage first, then ribs, then steak. Chimichurri and bread on the side.

💡 Mẹo

The asador is one person and does not want help. That is not a joke — it is how the whole event is organised.
Salt and nothing else on the meat. Marinades and rubs belong to other countries' barbecue, and chimichurri goes on at the table, not before.
Food comes out in waves over three hours and nobody sits down all at once. Plan the afternoon, not the meal.