asado
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Asado is a traditional dish and cooking technique that originates from the gastronomy of Argentina, Uruguay, Paraguay, and Chile. It refers to a range of barbecue techniques and the social event of having or attending a barbecue. The term Asado itself refers to the specific beef ribs cut, which is slow-cooked on a grill, or parrilla. The dish often includes other meats, such as chorizo and morcilla, which are cooked on a large grill, often in an open space.
Recipe
Ingredients:
2 kg beef ribs
Salt to taste
Black pepper to taste
1 cup red wine
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cumin
2 bay leaves
Instructions:
Rinse the beef ribs under cold water and pat dry with paper towels.
Season the ribs with salt and pepper on all sides.
In a bowl, combine the red wine, minced garlic, olive oil, oregano, paprika, cumin, and bay leaves. Mix well.
Pour the mixture over the beef ribs, ensuring all sides are covered. Let it marinate for at least 2 hours, or overnight for best results.
Preheat the grill to medium heat.
Place the ribs on the grill, bone side down. Cook for about 1-1.5 hours, turning every 15 minutes, until the ribs are cooked to your desired level of doneness.
Remove the ribs from the grill and let them rest for a few minutes before serving.