Beef asado recipe: 59 photos
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Pulled Beef Asado
FAQ
Asado is a technique for cutting meat to be grilled over hot charcoal. Enjoyed primarily in regions of Southern America, the popularity of this meat cut has increased the world over. The asado term is used to describe ribs that are cut on the perpendicular for extra render and flavour.
Philippine asado refers to two different Filipino braised meat dishes. The name originates from Spanish asado (grilled), a reference to the original dish it was applied to, the Chinese-Filipino version of char siu barbecues usually known as pork asado.
An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
The cuts in Australia that suit this style of cooking include hanger, skirt, flank, short ribs and oyster blade. A true Argentinian asado will also include chorizo and probably offal. In a butcher's window the most likely cut to be labelled asado would be short ribs, but the others will work just as well.
The Argentine Asado consists of slow-grilled or roasted meats and vegetables accompanied by the most delicious sauces such as chimichurri and provencal sauces. Grills are a popular choice for outdoor cooking.
Beef Assado (Roast Beef)
Asado in the oven with mushroom garlic and date
Video Gallery
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Mike Karabeini
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