Asado
The weekend ritual of Argentina. The asador tends the fire with reverence. Eating typically begins 3-4 hours after the first coal is lit.
The Argentine barbecue — whole cuts of beef, chorizo, morcilla and offal grilled slowly over wood coals. Not a meal but a ritual lasting hours.
Ingredients
Method
Light hardwood coals. Wait for white ash before starting.
Salt meat generously just before grilling. Start short ribs first — they take longest.
Grill slowly over moderate heat, turning rarely.
Chorizos and morcilla go on last 20 minutes.
Rest all meat before serving.
An asado is cooked low and slow — rushing produces tough, dry meat and dishonours the tradition.
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