3 recipes with asado de tira

The asado de tira takes us back to the village festivals and the unmistakable aroma of grilled meat. In addition to being part of a sumptuous banquet, asado is a real cut of beef to be cooked and enjoyed in many ways. Asado de tira is a very popular cut of beef in Argentina which, as we have said, is always present in typical South American barbecues of charcoal-roasted meat which includes multiple cuts and types of meat, such as chicken and pork.

The asado de tira cut essentially consists of a strip of meat and bone obtained from the first 4 ribs of adult cattle. Therefore, if the word "asado" identifies the most widespread cooking method in South America, Asado de tira identifies a real cut of meat. Like Beef Ribs , asado de tira also comes from the front quarter of the bovine which however is portioned differently, with the bones being cut perpendicular to the ribs and not parallel. In addition to being enjoyed on the BBQ, this cut of meat lends itself to tasty alternative second courses: here is our TOP 3 to best enjoy the asado de tira.

Asado de tira alla ligure: Argentina meets Italy

Ingredients for 4 people

• 500g of asado de tira
• 3 cloves of garlic
• 1 teaspoon garlic powder
• 2 sprigs of rosemary
• 3 sprigs of fresh thyme
• fine salt, coarse salt and pepper to taste
• White wine
• extra virgin olive oil

Method

Start by marinating the meat, which should be done the day before. Clean the excess fat from the meat, wash and dry it well. Sprinkle with salt and pepper, insert the thyme sprigs and rosemary into the meat and into the baking dish you will use for the marinade.

Wrap the piece of meat with the aromas in cling film and place in the refrigerator. One hour before cooking, remove the meat and leave it at room temperature. Now take the baking dish - we recommend the cast iron or terracotta ones - add the asado de tira, the garlic cloves, the olive oil and the perfumes you used for the marinade.

Preheat the oven to 220°C, place the baking dish in the oven and remember to turn the meat from time to time. Once it is browned evenly, wet the asado de tira with the white wine and continue cooking for about 1.30 hours, until it reaches a very soft consistency that falls apart when touched. The secret is to try to keep the meat very moist by adding hot water and a pinch of salt every time the sauce dries out. Enjoy your meal!

Tasty asado de tira: tradition as good as at the BBQ

What happens if the tomato meets the asado de tira cut? The recipe seems quick and simple, but remember that we are talking about asado and cooking is slow!

Ingredients for 4 people

• 500 g of sliced ​​asado de tira
• 150 g of tomato sauce
• 1 carrot
• 1 stick of celery
• 1 shallot
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 glass of white wine
• extra virgin olive oil
• Salt and Pepper To Taste

Method

In a pan, fry the celery and carrot cut into small cubes and the chopped shallot. As soon as they are wilted, remove and set aside the vegetables and brown the meat, turning it often.

After about 20 minutes, add the vegetables again and continue cooking for about 5 minutes, keeping the meat moist with the white wine.

As soon as the wine has evaporated, add the tomato sauce - or fresh diced cherry tomatoes - the finely chopped garlic and rosemary to the pan. Add salt and pepper, cover everything and leave to cook over a very low heat for another hour or so, taking care to add a little water in case the meat dries out too much. Serve with mashed potatoes or salad and enjoy this delicacy.

Asado de tira grilled: the king of BBQ

To recreate the Argentine asado at home, in Italy the real cut of beef is used: although it is often used for broth because it is considered less delicious. Obviously, even if asado is a typical Argentine grill, Genuine Italian Meat has nothing to envy of its American cousins ​​and can offer cuts of meat suitable for recreating a true "Italian-style asado".

The ingredients are very few:

• 500 gr or 1 kg of asado de tira
• extra virgin olive oil
• chimichurri sauce

Method

As a first step, as regards the accompaniment with sauces, the soulmate of the asado de tira is unequivocally the chimichurri: oil, garlic and vinegar to which lemon, oregano, parsley, pepper, chilli and bay leaves are added. Prepare and leave the chimichurri sauce to mature in the fridge for a couple of days; the flavor will be perfect.

Then prepare plenty of embers with oak wood (or wood that burns slowly) so that you don't have to top up while cooking the meat. After drying the meat, brush it with oil and put the asado de tira to cook over direct heat. Place the meat on the grill and you're done!

Check the cooking often and remember that the asado meat must be soft inside (never rare), with a nice crust on the outside. We recommend cooking on the grill or in the oven, wrapped in silver paper for 5 minutes at 200°C and then for 2 hours at 150°C. If, however, you want to create a real Argentine grill, which also includes other cuts of meat to cook on the barbecue, read our article to discover all the secrets.