Asado Paraguayo is a traditional barbecue dish from Paraguay, similar to the Argentine Asado. The meat used in Asado Paraguayo is typically beef but can also include pork, lamb, and chicken. The cuts of meat used are similar to those used in Argentine Asado, such as vacio (flank steak), Costilla (short ribs), and entraña (skirt steak).
In Paraguay, asado is a social event that brings people together. It's an opportunity to slow down, enjoy good food, and connect with family and friends. Asado Paraguayo is a unique and delicious variation of the traditional barbecue, and it's worth trying if you have the opportunity.
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Grilling Techniques
Grilling is the most critical step in preparing the perfect asado. The traditional method uses wood or charcoal to grill the meat over an open flame. The heat source should be placed on one side of the grill, allowing the meat to cook slowly and evenly. Cook the meat low and slow to ensure it is tender and juicy. Monitoring the grill's temperature and adjusting the heat as needed is essential. Use a grill basket to grill sausages and morcilla, which can be challenging to cook without falling apart.
Asado Paraguayo is a traditional Paraguayan barbecue method that centers around grilling high-quality beef cuts, such as ribs, sirloin, and flank steak, over an open flame or charcoal grill. The meat is typically marinated with a simple mixture of salt, garlic, herbs like parsley and oregano, and sometimes vinegar or lemon juice for added flavor.
Asado Paraguayo is often accompanied by side dishes like mandioca, sopa paraguaya, a traditional cornbread made with cornmeal, cheese, and onions,, grilled vegetables, chimichurri sauce, and fresh salads, making it a delightful and social culinary event in Paraguay.
Asado Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Short Ribs or Spare Ribs: These cuts of meat are known for their rich flavor and tenderness. They contain a lot of marbling, which adds juiciness and enhances the dish's overall taste.
- Salt: The primary seasoning used in Asado enhances the meat's natural flavors. The meat is typically generously seasoned with salt on both sides before grilling. In Paraguay, Asado Paraguayo typically only uses salt to season the meat. Some people prefer coarse sea salt or kosher salt, as they are easier to handle and provide a nice crust on the meat when grilled. However, regular table salt can also be used if that is what you have.
- Lime: Lime juice provides acidity, which helps cut through the meat's richness. It adds a bright and tangy flavor that balances the savory elements. The lime juice also acts as a tenderizer, helping slightly break down the meat fibers.
Tools you'll need
- Wood or charcoal
- Chimney starter
- Meat thermometer
- Long-handled tongs
- Spatula
- Meat fork
- Cutting board
How to Make Asado
Note: The full instructions are provided in the recipe card below.
On an open grill with burnt-down coals or a medium-heat gas grill, add the ribs, squeeze one lime juice on top, and add the kosher salt and black pepper as desired, then cover. After 15 minutes, turn and repeat the process. Add the Chorizo to the grill and cook for around 30 minutes or until fully cooked. Grill the Short Ribs on medium heat for about 1 hour or until cooked to your liking. Enjoy
Substitutions
- Meat: Asado is traditionally made with beef, but you can also use other types of meat as a substitute, like Costillas de Cerdo.
- Seasoning: If you want to change the seasoning, replace the kosher salt and ground black pepper with your preferred dry rub or marinade. Experiment with different flavors like a BBQ rub, chili powder, garlic powder, paprika, or your favorite spice blend.
- Lime: You can substitute with lemons if you don't have limes or prefer a different citrus flavor. The acidity and brightness of the citrus will still complement the meat.
Variations
- Marinades and Rubs: Experiment with different marinades or dry rubs to add extra flavor to the meat. For example, a marinade with garlic, olive oil, paprika, and herbs can infuse the meat with a rich, smoky flavor.
- Smoking: If you have access to a smoker, consider smoking the meat before grilling. Smoking adds a delightful smoky aroma and flavor to the meat, creating a unique twist on traditional Asado.
- Sides and Sauces: Get creative with your side dishes and sauces. Consider serving chimichurri sauce, salsa criolla (a tangy onion and tomato sauce), or a spicy ají sauce alongside your Asado for added flavor.
- Grilled Vegetables: Expand your grilled offerings with a selection of vegetables. Grilled bell peppers, zucchini, eggplant, and corn on the cob make fantastic side dishes. You can brush them with olive oil, sprinkle with herbs, and grill until tender.
- Variety of Meats: Mix and match different cuts of meat or even different types of meat, such as beef, pork, lamb, and chicken. This variety can cater to different preferences among your guests.
How to Serve
Arrange the grilled meats on a large platter or wooden board, keeping each type of meat separate. It's traditional to present them whole or in large cuts so guests can see and choose their preferred pieces. Serve the accompanying side dishes in separate bowls or platters. This may include sopa paraguaya (cornbread), ensalada rusa (potato salad), ensalada de tomate y cebolla (tomato and onion salad), and any other side dishes you've prepared.
Offer a selection of sauces and condiments in small dishes or containers. This can include chimichurri sauce, salsa criolla, ají sauce, and any other sauces or seasonings you've prepared. Place them near the grilled meats for easy access. Have a variety of beverages on hand to complement the meal. Common choices include cold beers, wine, soft drinks, and water. You can also prepare refreshing fruit juices or cocktails.
How to Store & Re-Heat
To store: Leftover Asado Paraguayo, follow these steps to maintain its quality and safety. First, allow the grilled meats to cool down to room temperature. Then, wrap them tightly in aluminum foil or plastic wrap or place them in an airtight container. It's a good idea to separate different types of meat to prevent them from sticking together. Store the meats in the refrigerator, and they can typically be safely kept for up to three to four days.
To reheat: The best method for reheating is on a grill or stovetop skillet over medium heat. This lets you briefly grill or sear the meat, restoring its grilled texture and flavors. Heat the meat until it's warmed through but be cautious not to overcook, as that can make it dry. You can also sprinkle a bit of lime juice on the meat while reheating to refresh its flavors. Enjoy your reheated Asado Paraguayo with your favorite side dishes for a delicious meal.
Make-Ahead
Marinating it can help infuse it with flavor and tenderize it. Use your favorite marinade recipe and marinate the meat for several hours or overnight in the refrigerator. If you're using a tougher cut of meat, such as brisket or chuck roast, you can slow-cook it in the oven or a slow cooker ahead of time. This will help break down the tough fibers and make the meat more tender. Season the meat with salt and other seasonings, and cook it in the oven or slow cooker until it's tender and fully cooked. You can grill it partially ahead of time and finish cooking it later.
Grill the meat until it's partially cooked, then remove it and let it cool down. Wrap it tightly in foil and store it in the refrigerator until you're ready to finish cooking it. If you're making Asado far in advance, you can freeze it after it's been marinated or partially cooked. Simply wrap it tightly in foil or plastic wrap and place it in the freezer. Thaw it in the refrigerator before grilling it fully. To reheat the partially cooked or frozen meat, finish grilling it on the day you plan to serve it.
How to Freeze
Allow the meat to cool completely before freezing. This will prevent moisture from building up and forming ice crystals in the meat. Wrap the meat tightly in aluminum foil or plastic wrap to prevent freezer burn. Ensure there are no air pockets and the meat is completely covered. Label the meat with the date it was frozen and the type of meat so you can easily identify it later. Place the wrapped meat in a freezer-safe container or a resealable freezer bag. Remove as much air as possible before sealing the container or bag.
Place the container or bag in the freezer and freeze the meat for 3 months. To thaw the Asado, remove it from the freezer and place it in the refrigerator to thaw overnight. You can also thaw it in cold water or use a defrost function in the microwave. It's important not to thaw the meat at room temperature, as this can cause harm. Once the Asado is thawed, you can reheat it by grilling it over medium heat until it's heated. You can also reheat it in the oven at 350°F (175°C) for 10-15 minutes.
Tips for Making The Best Asado
- Choose good-quality meat: The quality of the meat is crucial in achieving a delicious Asado Paraguayo. Look for meat with a good amount of marbling and fat, which will add flavor and help keep the meat moist during cooking.
- Season the meat with salt: Paraguayans typically use only salt to season their meat before grilling it. Be sure to season the meat generously on both sides and allow it to sit at room temperature for at least an hour before grilling.
- Use wood or charcoal as fuel: Asado Paraguayo is traditionally cooked over an open flame using wood or charcoal. The heat source should be placed on one side of the grill, allowing the meat to cook slowly and evenly.
- Cook the meat low and slow: Asado Paraguayo is a slow-cooking process, so be patient and don't rush it. Cook the meat low and slow to ensure it is tender and juicy. Monitoring the grill's temperature and adjusting the heat as needed is essential.
- Serve with traditional side dishes: Asado Paraguayo is often served with traditional side dishes, such as sopa paraguaya, ensalada rusa, and ensalada de tomate y cebolla. These side dishes add flavor and texture to the meal, complementing the grilled meat perfectly.
- Enjoy with family and friends: Asado Paraguayo is not just about the food; it's also about the social experience of sharing a meal with family and friends. Make sure to create a festive atmosphere by playing music and serving drinks. It's an opportunity to slow down, savor the moment, and connect with the people around you.
FAQ
My Meat Is Tough. What Did I Do Wrong?
Tough meat can result from overcooking or not allowing the meat to rest after grilling. Ensure you're grilling over low heat and cooking until the meat reaches the desired doneness. After grilling, let the meat rest for a few minutes before slicing to allow the juices to redistribute.
The Meat Is Too Salty. What Can I Do?
Be mindful of the salt used in the seasoning to avoid overly salty meat. If the meat turns out too salty, you can balance it by serving it with neutral side dishes like bread, rice, or potato salad. Alternatively, make a quick sauce with lime juice and a touch of sugar to counteract the saltiness.
The Meat Is Sticking to the Grill Grates. How Can I Avoid This?
Ensure the grates are clean and well-oiled before cooking to prevent meat from sticking to the grill. You can also lightly oil the meat itself and avoid moving it around too much while grilling, as this can cause it to stick.
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Recipe
Asado
Ingredients
- 10 lb Short ribs or Spare ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 4 Limes
Instructions
- On an open grill with burnt-down coals or a medium heat gas grill, add the ribs, squeezed one lime juice on top, and add the kosher salt and black pepper as desired, then cover.
- After 15 minutes, turn and repeat the process. Add the Chorizo to the grill and cook for around 30 minutes or until fully cooked.
- Grill the Short Ribs on medium heat for about 1 hour or until cooked to your liking. Enjoy our Perfect grilled short ribs with Homemade Sausage "Asado con Chorizo" with a nice cold beer!Enjoy our Asado con Chorizo
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.