About this Dish
Argentina's great ritual — not just a barbecue but a cultural institution. Whole cuts of beef, offal and sausages cooked slowly over wood embers by the asador, who controls the fire with the seriousness of a craftsman. The chimichurri sauce of parsley, garlic, oregano and red wine vinegar is the only condiment. Argentina consumes more beef per capita than almost any country on earth.
IngredientsServes 6
🥩Beef short ribs (asado de tira), 1.5kg
🌭Chorizo criollo sausages, 4 links
🫀Beef sweetbreads (mollejas), 300g
🧄Garlic cloves, 6 whole for chimichurri
🌿Fresh flat-leaf parsley, 1 large bunch (about 60g), finely chopped
🌱Dried oregano, 1 tablespoon
🍶Red wine vinegar, 80ml
🫒Olive oil, 120ml
🧂Coarse sea salt (sal gruesa), 3 tablespoons
🌶️Dried red chilli flakes, 1 teaspoon
Method
1
Make the chimichurri at least 2 hours ahead: finely mince the garlic and combine with the chopped parsley, dried oregano, chilli flakes, red wine vinegar and olive oil in a jar. Season with salt, stir well and let it rest at room temperature so the flavours meld.2
Prepare your fire using hardwood or quality charcoal — never use lighter fluid. Let it burn down for 45–60 minutes until you have glowing white-grey embers with a steady, gentle heat; there should be no aggressive flames when you begin cooking.3
Season the short ribs generously all over with coarse sea salt only — nothing else. Place them bone-side down over the embers at a good distance from the heat and cook slowly for 40–50 minutes without turning, letting the bone protect the meat and the fat render gradually.4
Meanwhile, prick the chorizo sausages a few times with a fork and place them on the grill over slightly cooler indirect heat. Cook them gently for 20–25 minutes, turning occasionally, until they are golden and cooked through — rushing them over high heat will split the skins.5
Rinse the sweetbreads, pat dry and season with salt. Place them directly on the grill for 15–20 minutes, turning once or twice, until they are golden and crisp on the outside with a creamy interior — they are ready when they feel firm but not hard to the touch.6
Flip the short ribs to the meat side for a final 10–15 minutes to develop a crust, then remove all the meat and let it rest for 5 minutes before cutting. Serve everything on a wooden board at the table with the chimichurri spooned generously alongside — let your guests help themselves at their own pace, as an asado is never rushed.User Reviews
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