Asado

Introduction:

Asado is more than just a meal; it’s a cultural tradition deeply rooted in Argentina and other South American countries. Asado refers to a barbecue technique involving various cuts of meat, slow-cooked on a grill or open fire, imparting a smoky and rich flavor. The art of Asado goes beyond just grilling, as it’s about the gathering of family and friends, with the Asador (grill master) taking center stage, orchestrating a culinary masterpiece. Every region has its variation, but the spirit of Asado remains the same: celebrating food, fire, and togetherness.

Ingredients:

• 1 kg of beef ribs (or other cuts like flank, short ribs, or tenderloin)
• 500g of pork sausages (Chorizo)
• 500g of chicken thighs
• 500g of lamb chops (optional)
• 3 tablespoons of coarse salt
• 1 tablespoon of black pepper
• Chimichurri sauce (for serving):
  • 1 cup parsley (chopped)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves (minced)
  • 1 teaspoon red chili flakes
  • Salt and pepper to taste

Instructions:

1. Prepare the grill: Set up an open wood fire or charcoal grill (Parrilla). Allow the fire to burn down until you have glowing embers. The heat should be medium-low to ensure slow, even cooking.
2. Season the meat: Generously season the beef ribs, pork sausages, chicken thighs, and lamb chops with coarse salt and black pepper on both sides. Set aside for 15-20 minutes to allow the seasoning to penetrate the meat.
3. Grill the meats: Place the beef ribs on the cooler part of the grill, with the bones facing down. Cook for 2 to 3 hours, turning occasionally, until the meat is tender and cooked to your preference. Add the sausages, chicken, and lamb chops during the last hour of grilling, ensuring they are evenly cooked.
4. Chimichurri sauce: While the meat cooks, prepare the chimichurri sauce. Combine parsley, olive oil, red wine vinegar, garlic, red chili flakes, salt, and pepper in a bowl. Mix well and set aside.
5. Check for doneness: Ensure each cut of meat is well-cooked and juicy. The beef should be tender, the chicken should reach an internal temperature of 75°C (165°F), and the sausages should be browned and firm.
6. Rest the meat: Once cooked, remove the meat from the grill and allow it to rest for 10 minutes before serving.

Health Notes:

• Asado is a protein-rich meal but can be high in fat, especially if consuming fatty cuts of meat like ribs and sausages. Consider balancing the meal with vegetables or lighter sides to maintain a balanced diet.
• Opt for leaner cuts if you're looking to reduce fat intake.
• Be mindful of the sodium content from the added salt and sausages.

Serving Suggestions:

• Serve Asado with traditional sides like roasted vegetables, grilled sweet potatoes, or a fresh green salad. The smoky flavor pairs perfectly with the tangy chimichurri sauce.
• Offer warm bread (such as baguettes or rolls) for an authentic Argentine touch.
• Accompany with red wine for an elevated dining experience.

Tips:

• Patience is key when making Asado. The slow cooking process ensures the meat becomes tender and infused with smoky flavors.
• Use a blend of different wood types (e.g., oak and mesquite) for varied flavors in the smoke.
• Let the fire burn down before grilling; you want hot embers, not flames, to ensure even cooking without burning the meat.
• Experiment with different marinades or spice rubs for added flavor depth.