The traditional Argentine Asado has many cuts of meat but predominantly will be beef. Although some Argentine grilling experiences will include chicken, venison, pork and sometimes fish. Sometimes people get confused when referring to "Carne Asada" which technically means grilled meat. There is also a cut of meat in Argentina called "Asado" or "Tira de Asado" which means a rack of ribs or ribs.
Asado is an important part of Argentine culture and has gained international recognition for the grilling experience that is intertwined with Argentine culture. The Asado is often a family reunion or a get-together with friends or business partners. The Asado is the perfect excuse just to get together, enjoy each other's company and have a good cook-up!
To get started with Argentinean grilling you will need to have a good place to light a fire, ideally source some hardwood (such as applewood or, "piquillin") and something to grill! When starting, it's recommend to start cooking some of the easier joints of meat to learn the nuances of cooking under coals (brasas) and learning the fine art of patience!
Both Asado and BBQ involve cooking meat over an open flame, but they have different techniques and traditions. Asado, an Argentina tradition, uses a slow-cooking method on wood or charcoal (leña or carbón), called a paraila or a metal cross on a particular grill. Unlike American BBQs, which often contain marinades, rub, and sauce, Asado depends on high-quality meat, simply experienced with salt, allowing the natural taste to shine. The social aspect of Asado Argentinian BBQ is also unique, as it is a long, communal phenomenon focused on family and friends. We can call it the Asado party in Argentina.
Cooking an Asado is a slow process that can last anywhere from two to six hours depending on the type of meat and cut. The fire is carefully successful in ensuring indirect heat, allowing the meat to gradually cook and develop deep tastes. Unlike rapid grilling, Asado in Argentina requires patience, the entire process with Asador (Grill Master) tends fire and meat. The result is tender, smoke color, and fully cooked steak meals, enjoyed as part of a long, social assembly.
The people of Argentina typically combine the Argentinian Asado grill with Malbec, a rich, full-edged red wine that complements meat smoke colored, juicy taste. Other red wines, such as Cabernet Sauvignon and Bonarda are also popular options. Beer is another common pair, which is a refreshing contrast to the heaviness of grilled meat. Some fernet con coca (Fernet-Branca mixed with Coca-Cola) also enjoy a specific Argentine drink often served at social functions.
Yes, the Argentine Asado has small nuanced differences from region to region. Patagonia provides Cordero al asador, which means lamb cooked whole in a cross over an open flame. In the Pampas, the beef rules; large cuts slow-cooked over wood fires make it tender. The Northwest adds indigenous flavors; they even add Andean herbs and spices sprinkled over the meats. It's the same method, but each region has its special way of adding flair to this well-loved tradition.
Indeed, Argentinian steak is typically accompanied by a variety of simple yet flavorful side dishes. Chimichurri, a salty herbal sauce made with parsley, garlic, vinegar, and oil, is a mandatory condiment. Traditional sides for steak include provoleta (grilled provolone cheese), ensalada criolla (raw tomato and onion salad), and papas a la parrilla (grilled potatoes). Bread, which is also used to make choripán (chorizo sandwich), is also a staple in any asado gathering.
