Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Argentine Asado
A traditional Argentinian barbecue of mixed cuts cooked low and slow over wood embers — a weekend ritual not a meal.
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30 minPrep🔥
2 hrCook🍽️
8Serves📊
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Ingredients
- 2kg mixed beef cuts (short ribs, flank, skirt)
- 500g pork sausages (chorizo criollo)
- 500g blood sausage (morcilla, optional)
- Coarse rock salt
- Chimichurri to serve
- Bread to serve
Instructions
- Build a wood or charcoal fire and let it burn to glowing embers — no flames.
- Salt the meats generously with coarse rock salt.
- Place the larger cuts on the grill furthest from the heat first; they need most time.
- Grill ribs 90 minutes turning once, sausages 20 minutes, smaller cuts towards the end.
- Test by pressing — meat should bounce back gently for medium-rare.
- Rest 10 minutes before slicing.
- Serve with chimichurri and bread.
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Tara’s tips
- Slow heat is the secret — Argentinian asado never cooks over flames.
- Salt is the only seasoning needed; the wood smoke does the rest.
Serving suggestions
- Eat slowly, family-style, with plenty of red wine.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Gas grill version?
You can replicate the principle on a covered gas grill at low temperature.
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