Asado Uruguayo
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The Tale of Asado Uruguayo
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Asado in Uruguay developed alongside Argentina's, rooted in the cattle-ranching culture Spanish colonizers established across the shared Río de la Plata grasslands. Uruguayans take particular pride in their version, often pointing to the country's high per-capita beef consumption as proof of asado's central place in daily life.
Ingredients
Scale:· 8 servings
- 3 lbs beef short ribs (asado de tira)
- 1 lb morcilla dulce (sweet blood sausage) and chorizo
- 1 lb beef sweetbreads (mollejas)
- Coarse salt, to taste
- Chimichurri sauce, for serving
- Ensalada criolla (tomato and onion salad), for serving
Instructions
- 1Prepare a wood or charcoal fire in a parrilla grill and let it burn down to embers.
- 2Season the short ribs, sausages, and sweetbreads generously with coarse salt.
- 3Start the sweetbreads and sausages first, grilling over medium heat until browned and cooked through, about 15-20 minutes.
- 4Place the short ribs bone-side down and cook slowly over the coals for 60-75 minutes, turning once.
- 5Let all the meats rest briefly before slicing.
- 6Serve with chimichurri sauce and ensalada criolla on the side.
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