Medel

Asado

Argentine asado is a glorious celebration of fire and meat—succulent beef ribs and cuts blackened at the edges, chorizo snapping with spiced fat, and rich morcilla bleeding its deep flavours across the grill. Smoke-kissed and tender, each bite melts on your tongue with the primal satisfaction of wood-fired cooking.

⏱️135 min

🍽️4 portioner

2.5

🇧🇷 Brasiliansk 🍲 Middag 🥩 Nötkött 🇦🇷 Argentinsk

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Start a wood fire in your grill and let it burn down to coals.
2
Generously salt the beef cuts.
3
Place the thickest beef cuts farthest from the coals on the grill. Cook for 30-45 minutes before adding chorizo and morcilla.
4
Cook the meat, turning occasionally, until it reaches your desired doneness. Ribs typically take up to 2 hours; thinner cuts cook faster.
5
Rest the meat for about 10 minutes before slicing and serving.
6
For consistent heat, use a mix of wood and charcoal—wood adds flavour while charcoal maintains temperature.
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.