Asado

Ingredients

Quantities for 8 servings.

• 2.5 kg Beef short ribs, cut across the bone
• 1.5 kg Flank or skirt
• 800 g Chorizo sausages
• 500 g Morcilla
• 100 g Coarse salt
• 80 g Parsley, for the chimichurri
• 8 clove Garlic
• 2 tbsp Dried oregano
• 100 ml Red wine vinegar
• 200 ml Olive oil
• 1 tbsp Chilli flakes
• 500 g Bread, to serve

Method

1. Light the firewood to one side of the grate and let it burn down to embers, about forty minutes.
2. Mix the parsley, garlic, oregano, vinegar, oil and chilli flakes; the chimichurri needs an hour to stand.
3. Rake a thin layer of embers under part of the grate and lay on the sausages; they go first.
4. Salt the ribs coarsely all over and lay them bone side down over a moderate heat.
5. Cook the ribs bone down for two hours, adjusting the embers so a palm can stay above the grate for seven seconds.
6. Turn the ribs and give them forty minutes meat side down, for a crust.
7. Add the flank for the last twenty minutes, rest the meat ten and serve it with the chimichurri.