Argentina / Main
Asado
Beef on a grate over wood embers, for hours, with nothing but coarse salt.
Ingredients
- Beef short ribs, cut across the bone2 1/2 kg
- Flank or skirt1 1/2 kg
- Chorizo sausages800 g
- Morcilla500 g
- Coarse salt100 g
- Parsley, for the chimichurri80 g
- Garlic8 cloves
- Dried oregano2 tbsp
- Red wine vinegar100 ml
- Olive oil200 ml
- Chilli flakes1 tbsp
- Bread, to serve500 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Light the firewood to one side of the grate and let it burn down to embers, about forty minutes.
Mix the parsley, garlic, oregano, vinegar, oil and chilli flakes; the chimichurri needs an hour to stand.
Rake a thin layer of embers under part of the grate and lay on the sausages; they go first.
Salt the ribs coarsely all over and lay them bone side down over a moderate heat.
Cook the ribs bone down for two hours, adjusting the embers so a palm can stay above the grate for seven seconds.
Turn the ribs and give them forty minutes meat side down, for a crust.
Add the flank for the last twenty minutes, rest the meat ten and serve it with the chimichurri.
