How to Make a Real Argentine Asado

The asado is much more than a simple barbecue in Argentina. It's a culinary tradition, a moment of conviviality and a true art of living. In this article, we'll explore the various steps involved in pulling off the perfect Argentine asado, highlighting the importance of gaucho knives, indispensable tools for this authentic culinary experience.

 

1. Select Meat

Meat types

The central element of any asado is the meat. In Argentina, the most popular cuts include :

- Bife de chorizo (rib steak)
- Costillas (ribs)
- Vacío (flank steak)
- Morcilla (black pudding)
- Chorizo (sausage)

Please note that Slaughter techniques and cuts are different in Argentina than in Europe. Many Argentine cuts, such as matambre, are not consumed in Europe.

For more information, please refer to the country nomenclature.

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Meat quality

Meat quality is paramount. Look for well-marbled meat from grass-fed beef. Argentine meat is renowned for its tenderness and flavor, thanks to the natural diet of the animals.

2. Preparing the fire

Charcoal

In Argentina, charcoal (carbón) or wood (leña) is the fuel of choice. Charcoal must be of good quality, offering a long, even burn. Charcoal should be lit at least one hour before cooking, to ensure that the embers are red and flame-free.

The Parilla

La parilla est le gril emblématique de l'asado argentin, véritable cœur de cette tradition culinaire. Conçue pour une cuisson à feu de bois ou au charbon, la parilla permet de cuire la viande lentement, révélant ainsi toutes ses saveurs. Sa grille ajustable en hauteur offre un contrôle précis de la température, essentielle pour une cuisson parfaite. Les larges espaces entre les barres de la grille permettent aux graisses de s'écouler, réduisant les flambées et évitant de brûler la viande. En plus d'être un outil de cuisson, la parilla est souvent le centre de rassemblement, où famille et amis se retrouvent pour partager un moment convivial autour du feu.

The Asador

The asador is a vertical cooking device used to prepare certain types of meat for an asado. Unlike the parilla, which is a traditional horizontal grill, the asador allows meat to be cooked vertically, often by attaching it to skewers or inclined metal supports. It is often placed outdoors in a campfire. This method ensures slow, even cooking by exposing the meat to indirect heat. The asador is particularly suited to large cuts of meat, such as cordero (lamb) or costillar (whole beef ribs). This unique technique preserves juices and produces tender, flavorful meat, while adding a spectacular visual dimension to the art of asado. In this article, we focus on the traditional parilla, but this tool also has its place in Argentine culture.

3. Season Meat

Salt

In Argentina, the emphasis is on simplicity. Meat is usually seasoned only with coarse salt (sal gruesa). Some prefer to add a little pepper, but salt is the main ingredient. It is sprinkled generously before and during cooking.

Chimichurri

Chimichurri is an emblematic Argentinian sauce, a must for any asado. Made with fresh parsley, garlic, vinegar, olive oil, oregano and chili pepper, this herbaceous, slightly spicy sauce adds a touch of freshness and flavor to grilled meat. It is traditionally used as a marinade or as a side dish. Easy to prepare, it is ideal for enhancing every bite and is often prepared in large quantities, as it keeps well and can be used to enhance many other dishes.

4. Cooking Meat

Direct and indirect cooking

Cooking is generally done in two stages:

• Indirect cooking: Meat is placed at some distance from the embers to cook gently and slowly. This is particularly true of asador.
• Direct cooking: For the last few minutes, the meat is brought close to the coals to obtain a crisp, golden crust.

Cooking Time

Cooking times vary according to the thickness and type of meat. In general, ribs and large cuts take longer (up to two hours), while sausages and finer cuts cook more quickly. Whole animals such as suckling pigs can take up to 4 hours, and asador cooking, such as lamb, can take up to 5 hours.

5. Serving Asado

Meat Cutting

Cutting meat is an art in itself. Using a high-quality gaucho knife is essential to achieve fine, even slices. Gaucho knives, with their sturdy, razor-sharp blades, are specially designed for this task. They enable precise slicing without tearing the meat, preserving all its juices and flavor.

Side Dishes

Traditional side dishes include:

•  Provoleta: Grilled provolone cheese.
•  Salads: Tomato and onion salad, green salad, potato and egg salad
•  Empanadas: Small turnovers filled with meat, cheese or vegetables.
•  Bread: When out in the countryside, gauchos often use bread simultaneously as a plate and a side dish.

7. Enjoy the Moment

The Spirit of the Asado

The asado is as much a social experience as a culinary feast. It's a time to get together with friends and family, share stories and enjoy each other's company. The preparation and cooking of the asado are often shared, with each person making their own contribution.

The Ritual

The asado often begins with small bites as the meat slowly cooks. Beverages such as red wine or local beer are usually served. The meal can last several hours, with each stage savored slowly.

8. Tips for a Successful Asado

Control the Temperature

Learning to control temperature is crucial. The heat must be high enough to sear the meat, but not too high to burn it. Use your hand to gauge the heat: you should be able to hold your hand over the coals for about 5 seconds before it becomes uncomfortable.

Timing

Patience is the key. The asado must not be rushed. Each piece must have time to cook slowly and develop its full flavor.

Use the Right Tools

Pour apprécier pleinement un asado argentin, disposer de bons outils est essentiel, et les couteaux gauchos jouent un rôle crucial. Ces couteaux, réputés pour leur robustesse et leur tranchant exceptionnel, permettent de découper la viande avec précision et facilité. Investir dans ces outils traditionnels, c'est honorer l'art de l'asado et en savourer chaque moment.

9. Conclusion

Making an Argentine asado is a true art, requiring patience, care and the right tools. Gaucho knives play a crucial role throughout the process, from preparation to the final cut. Investing in quality knives is essential for an authentic and successful experience.

By following these steps and using the right tools, you'll be able to recreate this Argentinian culinary tradition and impress your guests with an asado worthy of the greatest masters.

If you're looking for high-quality gaucho knives for your next asado, don't hesitate to visit our store. Our knives are designed for exceptional performance and durability, allowing you to enjoy every moment of your Argentine asado.