Ingredients for 3-4 people
For the asados:
800g beef asados (short rib)
2 tbsp meat4you seasoning
3 tbsp olive oil
For the porcini mushrooms:
200g dried or fresh porcini mushrooms
3 tbsp olive oil
Salt and pepper
For the potato, onion, and mushroom bed:
50g butter
2 cloves garlic
1 spring onion, finely chopped
800g waxy potatoes
150g mushrooms
1 bunch of fresh, chopped parsley
For the porcini mushroom marinade:
3 tbsp olive oil
1 tbsp white balsamic vinegar
Salt and pepper
Preparation:
Marinate the porcini mushrooms: Clean and slice the porcini mushrooms. For the marinade, combine olive oil, white balsamic vinegar, garlic, salt, and pepper. Let the porcini mushrooms marinate for at least 30 minutes.
Prepare the potato, onion, and mushroom bed: Peel and slice the potatoes. Chop the spring onions, and trim and quarter the mushrooms. Heat 2 tablespoons of olive oil in a pan. First, fry the potatoes until lightly golden brown. Then add the onions and mushrooms and cook everything together over medium heat until the potatoes are tender and the onions are caramelized. Season with salt and pepper to taste and add freshly chopped parsley.
Season and grill the beef asados: Rub the meat with the meat4you seasoning and olive oil. Preheat a grill pan or grill. Grill the steaks over medium heat for 3-4 minutes on each side (depending on thickness and desired doneness) until crispy and caramelized. Then bake in the oven at 70°C (160°F) for 30 minutes. Finally, grill the asados at 180 degrees Celsius using top heat.
Sauté the porcini mushrooms: Briefly sauté the marinated porcini mushrooms in a separate pan with a little olive oil until lightly browned. Add the remaining marinade and simmer until it thickens slightly. Serve and drape over the meat.
Nice to know: Beef asado is much more than just a dish—it's a cultural experience with deep historical roots, especially in South America. Asado originated in the gaucho traditions of Argentina and Uruguay. The gauchos, the legendary cattle herders of the Pampas, developed it as a practical yet sociable way of preparing beef over an open fire. In the 18th and 19th centuries, asado was a central part of the lives of gauchos, who often spent days on the pastures.
They used simple methods to slowly cook the meat over a wood fire, giving the beef its characteristic smoky flavor. This slow cooking made the meat particularly tender and flavorful – a tradition that is still practiced today. Over time, the asado became a symbol of Argentinian and Uruguayan identity and is now an integral part of family celebrations and social gatherings.
It represents community, hospitality, and the joy of sharing good food. The beef asado thus combines history, culture, and culinary delights in a unique way – a true piece of South American lifestyle on a plate. The asado cut is the cross rib, also called beef ribs, and is cut from the bone-in beef brisket, across the bone. A fresh chimichuri sauce complements it.
