Asado
Beef on a grate over wood embers, for hours, with nothing but coarse salt.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Light the firewood to one side of the grate and let it burn down to embers, about forty minutes.
Mix the parsley, garlic, oregano, vinegar, oil and chilli flakes; the chimichurri needs an hour to stand.
Rake a thin layer of embers under part of the grate and lay on the sausages; they go first.
Salt the ribs coarsely all over and lay them bone side down over a moderate heat.
Cook the ribs bone down for two hours, adjusting the embers so a palm can stay above the grate for seven seconds.
Turn the ribs and give them forty minutes meat side down, for a crust.
Add the flank for the last twenty minutes, rest the meat ten and serve it with the chimichurri.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: · Attribution