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dinner
Asado
Traditional Argentine wood-fire grilled beef, chorizo and morcilla with chimichurri
135 min total
8 servings
$2.06–$3.44/serving
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Ingredients
- 2 kg mixed beef cuts
- 4 chorizo
- 2 morcilla
- 1 to taste salt
Instructions
- 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.