Asado is a technique for cooking cuts of meat (usually beef) as well as sausages and offal on a barbecue. It is a traditional dish of Argentina, Chile, Uruguay and Paraguay and generally goes hand in hand with chimichurri, a spicy, garlicky parsley sauce. The meat is cooked without any embellishments, just very slowly over coals, until it melts in your mouth and cuts like butter. Fabian Conca uses two barbecues – a covered Weber to cook sausages like fresh chorizos, morcillas (blood sausages), beef intestines and sweetbreads, and an open grill for large pieces of flank steak and long lengths of beef spare ribs which he covers with newspaper and cooks for about an hour, turning every 15 minutes.
- 1 cup finely chopped flat-leaf parsley
- 3 garlic cloves, finely chopped
- 125 ml olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp brown vinegar
- ½ tsp chilli powder
- 1 tsp adobo spice mix
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This chimichurri recipe makes 1 cup, so increase the quantity of the ingredients as required to feed your crowd!
For the asado, cook the chorizo, sweetbread and offal in an asador on low heat (a Weber barbecue with burnt-down coals is perfect) for about 1 hour.
On an open grill with burnt-down coals add the ribs, and the vacio, then cover with newspaper and turn every 15 minutes until cooked to your liking.
To make the chimichurri, mix the ingredients together and slather over cooked meat.