Asado a la Estaca — Print Recipe

Whole beef ribs and cuts skewered on iron stakes and slow-roasted over wood embers for hours, developing a smoky crust and impossibly tender interior — Paraguay's primal feast.

Ingredients

5kg beef ribs (costillas)
Coarse salt
Wood (quebracho or similar hardwood)
Water in spray bottle

Instructions

1 Build a large wood fire and let it burn down to hot embers.
2 Salt the beef ribs generously with coarse salt on all sides.
3 Impale the meat on iron stakes, securing firmly.
4 Plant stakes at an angle around the fire, about 50cm from the embers.
5 Slow-roast for 2-3 hours, rotating the stakes periodically. Spray with water to control charring.
6 The meat is ready when the exterior has a deep smoky crust and the interior is tender and juicy. Slice and serve directly from the stake.

Did You Know?

A proper Paraguayan asado is an all-day social event — the asador (grill master) tends the fire for hours while guests drink tereré and play cards.