If you think Americans eat a lot of meat, try Argentinians. According to the Humane Society of The United States, the average American eats a paltry 65 pounds of beef each year compared to the 121 pounds consumed per capita in Argentina. Argentinean beef is famous worldwide, and rightly so—every year, the country produces enough meat to provide each person in the world with two steaks.
How do Argentinians manage to eat so much meat? Asados. An asado is technically a barbecue but some words just don’t translate. As anyone in Argentina can tell you, an asado is much more than a wiener on the grill on July 4. The word refers not only to the type of meat and cooking methods, but to the entire social event. Asados have a sacred role in Argentinean culture—they originated out in the provinicias and the pampas, where gauchos and campesinos would roast huge slabs of meat spiked on a wooden cross over an open fire. Nowadays, they are an essential part of most Argentinians’ social lives, whether they live in the campo or the city. The fact that I’ve found myself at three asados in the past two months, despite being a vegetarian, is proof of this.
An asado is a beautiful, fluid event that includes numerous bottles of red wine and lasts well into the night. I was recently invited to an asado which began at 4 p.m. When I said I had plans for the evening, I was told to come afterwards and that 10:30 p.m. would be a fine time to arrive; it was an “all-night kind of asado.” Sure enough, when I called at midnight, they were allegedly still grilling. Many groups of friends meet for asados weekly, even in the temperate winter. The task of cooking is either shared amongst the men, or left to an often self-assigned king of the grill, or asador. It is customary to applaud the asador at the end of an asado, to show your appreciation for his art.
While there is a lot of flexibility surrounding what is to be grilled, there are certain rules in place that guarantee that it is an authentic asado.
1. There must be beef. And not hamburger patties, either. I’m talking about asado de tira (beef short ribs) and vacio (flank steak). Some asados include chicken, chivito (baby goat), or lamb, but the cardinal rule of any asado is that there must be beef.
2. Nothing is marinated. Salt is the only flavor applied before and during the cooking process.
3. Slow cooking—these are not dainty cuts. The cooking process generally takes at least two hours .
While the beef and bigger cuts are taking their sweet time grilling, it is common to get drunk off some nice red vino and serve embutidos (sausages) and organs. These include morcillo (blood sausage), chorizo (spicy rustic sausage), and mollejas (sweetbreads) and other organs, for example riñon (kidney). This course can last several hours on its own and is sometimes served with bread and a simple, undressed salad of lettuce, tomato, and onion. There’s no guarantee though–no one is here for the lettuce. The embutidos and organ meats are commonly served with Argentina’s most famous condiment. Chimichurri, which is traditionally only eaten with this first course, never with the steaks. Chimichurri is a delicious mixture of onions, parsley, garlic, peppers, and spices, made into a thick salsa and left to marinate for a few days before serving.
If you’re interested in holding an asado before it starts getting too chilly, check out the amazing website www.asadoargentina.com. It is where I got this delicious chimichurri recipe. Vegetarians, you don’t have to be a fan of organ meats to enjoy chimichurri–it’s also delicious slathered on sandwiches and grilled eggplant!
Ingredients:
-1/2 cup olive oil
1/4 cup red wine vinegar
-1/4 cup water
-1/2 cup small bunch flat leaf parsley, chopped
-1 medium onion, finely chopped
-1/2 of a red bell pepper, seeded and finely diced
-1 tomato, peeled, seeded, finely chopped
-1 tbs. dried oregano
-1 tbs. paprika
-1 tsp. bay leaf (laurel), very small flakes
-1 tbs. coarse salt
-1 tsp. ground black pepper
-hot chili flakes to taste (Aji molido if you can find it)
1. Mix everything except the oil and vinegar into a large bowl and toss well to ensure that the salt is evenly distributed. Next add the vinegar and water. Mix well. Let sit for 30 minutes.
2. Add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not, add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Stick it in a sealable container and cover. Leave it in the fridge overnight so the flavors can blend and mellow. Prepare at least two or three days ahead of time, if you want the flavor even more matured.
Important tip: take the sauce out an hour before serving so it can warm to room temperature. The oil might have congealed in the fridge and you need to give it time to thin.