Asado
Smoky, char-kissed beef cuts, spicy chorizo, and tender morcilla come together in this classic Asado, where the fire does most of the work. The slow-burning wood imparts deep, earthy notes to the meat, while a light dusting of garlic powder adds just enough punch to keep every bite lively. Patience is key—letting the coals settle and the meat sear undisturbed ensures a juicy interior and a perfect crust. This isn’t just a meal; it’s a ritual worth mastering for the rich, caramelized flavors that linger long after the last bite.
Ingredients
- Mixed Beef Cuts2kg
- Chorizo4
- Morcilla2
- SaltTo taste
Nutrition
Directions
- 1
Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.
- 2
Season the Meat: Generously salt the beef cuts.
- 3
Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.
- 4
Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.
- 5
Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.
- 6
Pro Tips:
- 7
Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.
- 8
Season the meat just before grilling to ensure it retains its moisture and flavor.
- 9
Serving Suggestions:
- 10
Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.
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