Asado

asado

The Argentine Asado is a traditional barbecue dish that is popular across Argentina, Uruguay, Chile, and Paraguay. It is an exquisite and cherished ritual that is deeply embedded in the culture of Argentina, making it a national symbol of pride and identity.

This dish’s preparation is a social event that brings family, friends, and acquaintances together. It is a communal affair that is enjoyed around a roaring fire, preferably outside, where the smoke from the fire imbues the meat with a unique smoky flavour.

The Argentine Asado can be prepared with a diverse variety of meats, such as beef, pork, lamb, chicken, chorizo, and other cuts. The beef used in the traditional Argentine Asado is generally from grass-fed cattle, which gives the meat an excellent flavour and tenderness.

The preparation of the Argentine Asado involves a few basic steps. First, the chef must graze the meat, using salt, and occasionally other herbs and spices, to give it a simple, but delicious taste. The meat is then placed on a grill, which is slightly inclined, to allow the fat to drip down and flare up the fire, adding to the smoke-infused flavour. The cooking must be slow, taking around two and a half hours, to cook the meat to perfection, resulting in tender meat that is succulent.

Throughout the cooking process, the chef must keep an eye on the meat, turning it frequently to avoid burning or undercooking it. The heat must also be adjusted if necessary, ensuring that the coals provide an even heat source.

The Argentine Asado is often accompanied by Chimichurri sauce, a green sauce typically made with parsley, oregano, garlic, red pepper flakes, and red wine vinegar. It provides a contrasting flavour that complements the meat beautifully, adding to the overall taste experience.

The Argentine Asado is more than merely a dish; it is a celebration of life, where the simple pleasures of food and companionship come together in a shared experience. The warming of the animals, the smell of the smoke and the people sharing the experience make for a holistic experience that is unique to the Argentine Asado.

In Argentina, it is customary to start the preparation of the Argentine Asado early in the day, with the fire being lit around midday. The cooking process then starts, and the guests arrive in the early evening, eagerly anticipating the delicious meat. The guests typically bring their own wine or beer, and while the meat is being cooked, they converse, play games, listen to music, or dance.

The Argentine Asado serves as a significant social occasion, allowing people to come together and engage in a mutual experience that crosses all social boundaries. Friendships are formed, alliances are created, and memories are made. It is a time-honoured tradition that is passed down from one generation to another, with each family developing their own unique methods and recipes.

In conclusion, the Argentine Asado is a beloved national dish that combines a love of food, community, and tradition. Its simple yet complex flavours, tender meat and smoky characteristics make it a delicious meal enjoyed across Argentina, and its exceptional taste has made it a must-try dish for anyone visiting South America.

Ingredients:

  • 4 lbs beef short ribs
  • 4 chorizo sausages
  • 4 blood sausages (morcilla)
  • 2 lbs sweetbreads (mollejas)
  • Salt and pepper
  • Chimichurri sauce (see recipe below)

Instructions:

  1. Prepare the grill for direct and indirect heat. You’ll need a hot surface to sear the meats and a cooler area to slow-cook them later.

  2. Season the beef short ribs with salt and pepper, and grill them over direct heat until well seared, about 5 minutes per side.

  3. Move the short ribs to the cooler area of the grill and let them cook slowly for about 1 hour, turning occasionally.

  4. Meanwhile, grill the chorizo and blood sausages over direct heat until they are cooked through and charred on the outside.

  5. Grill the sweetbreads over direct heat until they are golden brown and crispy on the outside.

  6. Serve the meats hot with chimichurri sauce on the side.

Chimichurri Sauce recipe:

Ingredients:

  • 1 cup fresh parsley leaves, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper

Instructions:

  1. Combine all ingredients in a bowl and mix well.

  2. Let the sauce sit for at least 15 minutes, or overnight, to allow the flavors to marry.

  3. Adjust the seasoning to taste with salt and pepper.

  4. Serve the sauce cold or at room temperature with the grilled meats.