Asado a la Estaca
A traditional Argentine barbecue where beef ribs and chicken leg quarters are slowly cooked over an open flame for a deeply smoky flavor and tender texture.
Experience the authentic taste of Argentina with this traditional Asado a la Estaca. In this rustic outdoor recipe, beef ribs and chicken leg quarters are slow-cooked over an open flame. This method imparts a deeply smoky flavor and tender texture to the meats, making it the perfect main course for a South American feast.
Ingredients
๐ฅฉ 4-4.3 kg Beef Ribs, Costillar de vaca
๐ 3-4 Chicken Leg Quarters
๐ง Coarse Salt, Sal gruesa
๐ถ๏ธ Black Pepper
๐ 1/2 Lemon, for squeezing
๐ง Garlic, crushed
๐ง Butter
๐ฟ Rosemary
๐ง Brine, Water
Instructions
1- Prepare the Meats:
- Place beef ribs, fat side up, on a clean wooden surface. Season the meat side generously with coarse salt and black pepper.
- Flip and score the rib bones to aid even cooking.
- Place chicken leg quarters on skewers and secure with thin metal wires. Season with salt and pepper.
2- Prepare the Fire Pit:
- Create a circular fire pit and stack wood in the center.
- Ignite the wood for a strong flame.
3- Attach Meats to Stakes:
- Secure the beef ribs on a large metal stake with wires, ensuring it's flat and stable.
- Hook the chicken onto a smaller stake.
4- Cooking Process:
- Position stakes around the fire, angling them so the meats receive optimal heat.
- Maintain the fire's intensity by adding wood. Adjust stakesโ angles for even cooking.
- After a few hours, flip the beef ribs to ensure even browning.
- Turn chicken for even cooking.
- Squeeze lemon juice over the chicken for flavor mid-cooking.
5- Monitor and Remove:
- Check ribs and chicken for doneness. Ribs should easily separate from bones; chicken should be golden brown and cooked thoroughly.
- Remove stakes, cut wires, and place meats on a board.
6- Serve:
- Carve the beef and chicken into portions and serve immediately, optionally garnished with lemon juice.
Prep Time: 15-20 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours plus prep
Servings: 8-10
Equipment: Metal Asado Cross/Stake, Knife, Meat Fork, Sharpening Steel, Pliers/Wire Cutters, Wooden Cutting Board/Table, Thin Metal Wires, Shovel, Gloves/Cloth, Metal Serving Tray
Cooking Tips:
- Score rib membrane to prevent shrinking and ease bone removal.
- Salt liberallyโthe excess will fall away.
- Manage the fire diligently for optimal cooking.
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