How To Cook Beef Asado Recipes
ASADO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
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- Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal under the left-hand side of your parrilla, a cast-iron grill which can be adjusted to different heights.
- If he (always he) is having problems getting his fire to light, an Argentine will throw on a few pine cones – not briquettes, which taint the meat (and severely damage your rep as an asador).
- Once the grill has heated up, give it a vigorous clean with newspaper to remove all yesterday’s carbonised cow and arm yourself with the tools of the asador – the shovel and rake – for moving embers around.
- When the flames and smoke of your initial fire have relented, you will have a pile of smouldering charcoal to the left of your grill, from which you rake across glowing embers to sit under the right.
- Lower the grill to 15cm above the smouldering bed of coals. Waiting in the wings are your cuts of meat, very specific to the asado, so introduce the biggest cuts first, starting with the tira de asado (short rib).
- Allow 500g of meat per person. It sounds crazy, but the average Argentinean eats around 60kg of meat a year and half a kilo a head works out about right.
- Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavour of the meat. Vacio (flank) and entraña (skirt) are two other flavoursome cuts, which respond beautifully to asado cooking.
- It’s impossible to overcook beef in Argentina, as the locals like it medium to well done. If the meat is good, they say, this is the best way to cook it: low and slow.
- The steady cooking process – fiddling is frowned upon – will give you plenty of time for the social element of the asado, conducted over a glass of Malbec and a few picadas (cheese/ham/salami/olives on sticks).
- Next onto the parrilla are the achuras (offal). The entry-level offal is mollejas [moh-shay-has], sweetbreads that are grilled to smokey crispness and served with a squeeze of lemon.
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