Asado Paraguayo
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The Tale of Asado Paraguayo
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Asado paraguayo follows the same open-fire grilling tradition found across the Southern Cone's cattle country, brought by Spanish colonizers who introduced livestock to Paraguay's plains. It's typically served with chipa guasu and mandioca, giving it its own identity within the broader regional asado culture.
Ingredients
Scale:· 8 servings
- 3 lbs beef short ribs and skirt steak
- Coarse salt, to taste
- 1 lb chorizo sausages
- Mandioca (boiled cassava), for serving
- Ensalada rusa (potato salad), for serving
- Chimichurri, for serving
Instructions
- 1Build a wood fire and let it burn down to hot embers.
- 2Season the beef ribs and skirt steak generously with coarse salt.
- 3Grill the ribs slowly over indirect heat for 45-50 minutes, turning occasionally.
- 4Grill the skirt steak and chorizo over direct heat until cooked through, about 8-10 minutes.
- 5Boil the mandioca in salted water until fork-tender, about 20 minutes.
- 6Slice the grilled meats and serve with mandioca, ensalada rusa, and chimichurri.
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