World Flavors Cookbook

Asado Dominical

The Uruguayan Sunday asado — multiple cuts of beef (vacío, costillar, chorizos) slow-cooked on a wood-fire grill with a salsa criolla.

Cuisine: Uruguay

Ingredients

• 1kg costillar (beef short ribs)
• 500g vacío (flank steak)
• 4 chorizos
• 4 morcillas (blood sausages)
• Coarse salt
• For salsa criolla: tomatoes, onion, peppers, parsley, olive oil, vinegar

Instructions

1. Start fire with wood. Let coals form (no flames over the grill).
2. Season meats generously with coarse salt.
3. Place ribs bone-side down first. Cook slowly 1-1.5 hours.
4. Add chorizos and morcillas in last 30 minutes.
5. Add flank steak at the end.
6. Make salsa criolla: dice vegetables, dress with olive oil and vinegar.
7. Serve all meats together with chimichurri and salsa.