Asado is much more than just a meal in Argentina—it’s a cultural event, a time-honored tradition, and a way to bring people together. Often held during weekends or special occasions, an asado is Argentina’s version of barbecue, featuring a variety of grilled meats cooked slowly over an open flame. The heart of an Argentine asado is the parrilla (grill), where cuts of beef, pork, chicken, and sausages are cooked low and slow, resulting in tender, juicy meat packed with smoky flavor.
In this guide, we’ll walk you through the step-by-step process of preparing a traditional Argentine asado, from selecting the best cuts of meat to mastering the art of grilling over a wood or charcoal fire. By the end, you’ll be able to recreate an authentic asado experience in your own backyard.
What Is an Argentine Asado?
An asado is more than just a barbecue; it’s a social event where family and friends gather to enjoy good food, conversation, and often wine. The centerpiece of the meal is the grill (parrilla), where various cuts of meat are cooked over wood or charcoal. Common meats served at an asado include beef ribs (costillas), short ribs (tira de asado), sausages (chorizo), blood sausage (morcilla), and more.
An asado typically follows a specific order, starting with grilled sausages as an appetizer, followed by larger cuts of beef and other meats. Often, the meal is accompanied by salads, chimichurri (a tangy herb sauce), and crusty bread.
Ingredients for Asado
While the star of the show is the meat, a traditional asado also includes a few simple sides and accompaniments. Here’s a list of essential ingredients:
For the Meat
- Beef ribs (costillas de res): A must-have in any Argentine asado. These are typically served on the bone.
- Short ribs (tira de asado): Thin-cut beef ribs, another staple at the asado.
- Chorizo: Argentinian-style pork sausages, often served as the first course.
- Morcilla (blood sausage): A rich and flavorful sausage, optional but common.
- Matambre: A thin cut of beef, also known as flank steak or « hunger killer. »
- Pork chops or ribs (optional): Pork is often included in a mixed grill.
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Fire
- Charcoal or wood: Hardwood like oak or quebracho is traditionally used in Argentina for its long burn and great flavor.
For the Sides
- Crusty bread: For serving alongside the meat.
- Mixed green salad: A light salad often accompanies the heavy meats.
- Potatoes or grilled vegetables: For a more substantial side.
Step-by-Step Guide to Making Asado
Step 1: Prepare the Chimichurri
- Combine Ingredients: In a small bowl, mix the parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Stir until everything is well combined.
- Let It Rest: Allow the chimichurri to sit for at least 30 minutes to allow the flavors to meld together. You can make this sauce in advance and refrigerate it for up to 24 hours.
Step 2: Prepare the Fire
- Choose Charcoal or Wood: Authentic Argentine asado is made with wood or charcoal, which imparts a smoky flavor to the meat. If using wood, hardwoods like oak, quebracho, or mesquite are ideal. If using charcoal, make sure to choose high-quality lump charcoal for a longer burn.
- Build the Fire: Arrange your charcoal or wood in the bottom of the grill (parrilla). Light the fire and allow it to burn down until you have a bed of hot coals. This can take 30-45 minutes, depending on the fuel you’re using.
- Arrange the Coals: Once the wood or charcoal has burned down, spread the coals evenly across the grill, leaving one side with fewer coals for indirect cooking. You want a medium heat to slow-cook the meat.
Step 3: Season the Meat
- Keep It Simple: Argentine asado is all about the quality of the meat, so it’s typically seasoned with just coarse salt before grilling. Generously salt both sides of the meat cuts just before placing them on the grill.
- Add More Flavor (Optional): While purists stick to salt, you can also lightly season the meat with black pepper or brush it with some chimichurri for extra flavor.
Step 4: Start Grilling
- Cook the Sausages First: Begin with the chorizo and morcilla (if using). These sausages cook relatively quickly and can be served as an appetizer while the other meats are grilling. Grill the sausages over medium heat for about 10-15 minutes, turning occasionally until they are browned and cooked through.
- Grill the Beef Ribs and Short Ribs: Place the beef ribs and tira de asado on the grill over indirect heat, bone side down. Cook slowly for 1.5 to 2 hours, turning the meat halfway through. Low and slow is key to tender, flavorful ribs.
- Add the Matambre: If using matambre, add it to the grill about 30-40 minutes before the ribs are done. This cut cooks faster and is ready when it’s browned on the outside and slightly pink in the middle.
- Flip Carefully: Avoid flipping the meat too often. Turn the meat only once or twice during the grilling process to ensure even cooking.
Step 5: Serve the Asado
- Let the Meat Rest: Once the meat is done, remove it from the grill and let it rest for 5-10 minutes. This helps the juices redistribute, ensuring tender, juicy meat.
- Slice and Serve: Slice the meats into generous portions and serve them family-style on a large platter. Drizzle some chimichurri over the top or serve it on the side for guests to add as they please.
- Enjoy with Sides: Serve the meat alongside crusty bread, a simple green salad, and any other sides like grilled vegetables or roasted potatoes.
Tips for Making the Perfect Asado
1. Use the Right Heat
The secret to a great asado is cooking the meat slowly over low to medium heat. The goal is to achieve a tender interior while developing a crisp, caramelized exterior. Maintain a consistent temperature by adjusting the coals or moving the meat to cooler areas of the grill as needed.
2. Choose High-Quality Meat
In Argentina, the quality of the meat is paramount. Choose grass-fed beef if possible, as it tends to be leaner and more flavorful. Cuts like short ribs and flank steak are perfect for asado, but don’t be afraid to experiment with pork ribs or even chicken.
3. Let the Meat Shine
Keep the seasoning simple with coarse salt to let the natural flavor of the meat shine. If you want to enhance the flavor, use a light brush of chimichurri during the grilling process or serve it as a dipping sauce.
4. Don’t Rush the Process
An asado is meant to be enjoyed slowly. Take your time with the grilling process, and don’t rush the cooking. The social aspect of asado is just as important as the meal itself, so enjoy a glass of wine and good conversation while the meat cooks.
5. Serve Chimichurri on the Side
While some prefer to marinate the meat in chimichurri, others argue that it’s best served on the side. This allows your guests to control how much they use, ensuring the flavors complement the meat without overpowering it.
Variations of Asado
1. Parrillada Mixta (Mixed Grill)
For a variation, try a parrillada mixta, which includes a mix of beef, pork, chicken, and sausages. Adding a wider variety of meats and even grilled vegetables can make the asado more diverse and exciting.
2. Chicken Asado
For a lighter option, you can prepare an asado de pollo (chicken barbecue). Marinate chicken pieces in lemon juice, garlic, and oregano, then grill them slowly over medium heat.
3. Provoleta (Grilled Cheese)
Another classic at Argentine asados is provoleta, a grilled cheese dish made with provolone cheese. The cheese is grilled until bubbly and golden, then served with a sprinkle of oregano and chili flakes.
FAQs About Making Asado
1. Can I use a gas grill for asado?
While a traditional asado is cooked over wood or charcoal, you can use a gas grill in a pinch. However, you’ll miss out on the smoky flavor imparted by the wood or charcoal. If using a gas grill, consider adding wood chips in a smoker box to replicate some of that authentic flavor.
2. How long should I cook the meat?
Cooking time varies depending on the thickness of the meat and the temperature of your grill. For larger cuts like beef ribs, aim for about 1.5 to 2 hours over low heat. Sausages take about 10-15 minutes, while thinner cuts like matambre may take about 30-40 minutes.
3. What’s the best wood for asado?
In Argentina, hardwoods like quebracho, oak, or mesquite are commonly used for grilling because they burn slowly and impart a rich, smoky flavor to the meat.
4. How can I avoid burning the meat?
Cook the meat over indirect heat to prevent burning. Move the meat to a cooler part of the grill if it starts to char too quickly, and avoid direct contact with flames.
5. How do I make chimichurri less spicy?
If you prefer a milder chimichurri, simply reduce or omit the red pepper flakes. You can also add a bit more olive oil to balance the flavors.
Conclusion
Asado is much more than a barbecue—it’s a celebration of food, family, and tradition. With its rich, smoky flavors and variety of meats, asado offers a uniquely Argentine experience that anyone can recreate at home. Whether you’re grilling beef ribs, chorizo, or morcilla, the slow-cooked, flame-kissed approach of an asado brings out the best in each cut of meat. Add a side of chimichurri, and you’ll have a meal that’s not only delicious but also steeped in tradition.