Asado, also known as Argentine barbecue, is a beloved dish in Argentina and other South American countries. It’s a type of outdoor cooking that involves grilling meat over an open flame, often with a chimichurri sauce as a condiment. Asado is a cultural tradition that brings families and friends together, and it’s not just a meal, it’s a social event.
In this blog post, we’ll explore the history and traditions of asado, as well as provide you with a recipe and tips for cooking your own delicious asado.
History and Traditions of Asado
Asado has a long and rich history in South America, dating back to the early Spanish colonizers. They brought with them the tradition of using open flame cooking and roasting meat over a fire. The indigenous peoples of the region also had their own methods of cooking meat over an open flame, which they adapted to the Spanish tradition.
Asado is now a national dish of Argentina, and it’s also popular in other South American countries such as Uruguay, Paraguay, and Chile. It’s more than just a meal, it’s a social event that brings people together to celebrate life, share stories, and enjoy each other’s company.
The Asado Cooking Process
The process of cooking asado involves building a fire, usually with wood or charcoal, in a specially designed grill called a parrilla. The meat is then placed on the grill and cooked slowly over the open flame, sometimes for several hours. The goal is to achieve a delicious smoky flavor and a crispy outer layer while keeping the inside tender and juicy.
The types of meat used in asado vary, but some of the most common cuts include beef short ribs, flank steak, sausage, and sweetbreads. The meat is often seasoned with only salt and pepper to let the natural flavors shine through, but some asadores (grillmasters) also use other seasonings and spices.
Chimichurri is the most popular condiment served with asado. It’s a sauce made with parsley, garlic, vinegar, and olive oil, and it’s perfect for dipping the meat or drizzling over it.
Asado Recipe
Here’s a basic recipe for asado, although there are many variations, and each asador may have their own secret techniques and ingredients:
Asado Ingredients
- 4 lbs beef short ribs
- 4 links of chorizo sausage
- Salt and pepper to taste
- Chimichurri sauce
Asado Instructions & Preparation
- Start by building a fire in the parrilla and letting it burn down to the right temperature. The ideal temperature for asado is a medium-low heat that is hot enough to cook the meat but not so hot that it burns.
- Season the meat generously with salt and pepper.
- Place the meat on the grill, starting with the short ribs, and let it cook for about 20-30 minutes on each side. Turn the meat regularly to ensure it cooks evenly.
- After the short ribs are cooked, add the chorizo sausage to the grill and let it cook for about 10-15 minutes.
- Once the meat is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing and serving.
- Serve with chimichurri sauce on the side.
Asado Cooking Tips
- Don’t rush the cooking process. Asado should be cooked slowly over a low flame to ensure the meat is tender and flavorful.
- Use wood or charcoal to build your fire. Gas grills don’t provide the same smoky flavor that wood or charcoal grills do.
- Use a meat thermometer to check the internal temperature of the meat to ensure it’s cooked to your liking.
- Don’t over-season the meat.
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