Asado
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The Tale of Asado
Asado grew out of the gaucho cattle-herding culture of the Río de la Plata grasslands, where wild cattle roamed the pampas by the 18th and 19th centuries. The open-fire barbecue tradition remains central to Uruguayan family and social life today.
Ingredients
Scale:· 8 servings
- 3 kg mixed beef cuts (short ribs, flank, chorizo sausages)
- 2 tbsp coarse salt
- 1 kg beef sweetbreads or morcilla sausage (optional)
- charcoal or firewood for the grill
- crusty bread to serve
- chimichurri sauce (parsley, garlic, oregano, vinegar, oil) to serve
Instructions
- 1Prepare a wood or charcoal fire and let it burn down to glowing embers, arranging them under a grill grate for indirect, moderate heat.
- 2Season the beef cuts generously with coarse salt just before grilling.
- 3Place the ribs and tougher cuts closest to the heat first, since they need the longest cooking time.
- 4Grill slowly, turning occasionally, allowing the meat to cook gently over low, steady heat for a long time until very tender, about 1.5-2 hours for ribs.
- 5Add the chorizo sausages and quicker-cooking cuts partway through so everything finishes around the same time.
- 6Baste occasionally with a little salted water if the meat looks dry.
- 7Rest the meat briefly before slicing and serve with chimichurri sauce and crusty bread.
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