Dish · peruvian
Asado
An assortment of beef cuts, sausage, and ribs grilled slowly over wood or charcoal, served straight off the grill with just salt.
Where it comes from
It grew out of gaucho cattle-ranching life on the plains of Argentina and Uruguay, where beef was abundant and cheap and cooking it whole over an open fire needed little beyond meat, salt, and time.
What cooks argue about
Cooks argue over building a hot fire and cooking directly over the flame against burning wood to embers first and cooking over indirect heat for hours, which changes how much the meat dries out.
Nobody has published a asado recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.