Argentine asado: the rich grill

A round of applause for the Asador!

Asado is often thought of as a cut of meat, but it is actually a method of preparing and grilling meat that is very popular in South America, a cousin of the Brazilian churrasco.

The asado is a real occasion of celebration for families and friends that is prepared on Sundays, when there is no work, and on the most important holidays as a convivial moment. A tradition and a true culture of grilled meat that, thanks to this cooking, allows you to savor the true and unique flavor of each cut of meat that is used.

The secret is a much longer, controlled and much slower cooking than what we are used to in Italy. In fact, the word “Asado” actually means “grilled” and refers to the cooking of large cuts of beef, sometimes even the whole animal, which are left to cook indirectly (i.e. on the grill) even for many hours.

What do you call someone who grills meat in Argentina? The origin of this tradition comes to us from the Argentine herdsmen, called Gauchos. Yes, because, after long days spent in the pastures with the cattle, in the evening they love to relax in front of the fire all together and the asador, the cook, prepared the Cruz (the shape in which the meat was placed on the fire) for everyone.

Meat cuts for Argentine asado

Of course, it was not only beef that was cooked, since the Argentine tradition is very varied and rich in different meats, so you could also find on the table: chorizo, the typical sausage, pork breast or ribs, while towards the Andes llama or goat meat and in Patagonia sheep or horse meat.

The royal cut of beef is the most used for asado: think that here in Italy it is customary to use it for the broth because it is considered less delicious. Obviously, even if it is a typical Argentine grill, the Italian Genuine Meat has nothing to envy to its American cousins ​​and can provide cuts of meat suitable for recreating a real Italian Asado.

All you need to do is get the right cuts of meat and then prepare to say: “un applauso para el Asador!”, the typical phrase that is shouted in Argentina when the plates are empty and the diners are satisfied.

How do you cook asado on the grill?

The secret is in simplicity! The main ingredients are: beef, lamb, pork, chicken, chimichurri sauce for the marinade, salt and pepper, and of course the embers and a lot of time to continue cooking. The first rule for obtaining a good Asado is choosing the right cuts of meat, those with good aging and high marbling are preferable, which we will place on the grill. We choose beef, pork sausages and a whole chicken and proceed to the marinade: Maldon salt, pepper, rosemary or we can rely on rubs! Remember to massage the meat, to ensure that all the aromas are evenly distributed on all cuts.

And then?

We prepare a large ember with oak wood (or slow-burning wood) so that we don't have to top up during cooking. We place the meat on the grill and that's it! Check the cooking often and remember that the asado meat must be soft on the inside (but never rare), with a nice crust on the outside.

Asado Pairings: Sauces and Drinks

As for sauces, the soul mate of the Argentine asado is the famous chimichurri: a sauce made from oil, garlic and vinegar to which are added lemon, oregano, parsley, pepper, chili pepper and bay leaves. A unique mix with which the meat is brushed during cooking with a sprig of rosemary to give additional flavor, it is accompanied during tasting but its use for marinating the meat is not excluded. In our Italian Asado recipe we can marinate the meat with seasonings or RUBs suitable for each cut of meat and capable of providing aromatic notes with simplicity.

And what about drinking?

When it comes to barbecue meat, a good red wine is a must! Choose a robust and decisive wine that can handle the richness of the Asado, such as Barbera d'Asti 2018 or a Nebbiolo d'Alba DOC. For those who love the bubbles that come from hops, a good red agricultural beer provides the right amount of fizziness to degrease each cut of meat and enhance the smoking.

After this journey through the ancient lands of South America and the gauchos who graze their herds in the Pampas, we can return to our homeland and try to cook a real Italian Asado: all you need is excellent genuine meat, good company and a perfect grill!