Asado

Build a fire using hardwood or eucalyptus logs on one side of the parrilla grill or in a fire pit adjacent to the cooking grate. Let the wood burn for forty-five minutes to one hour until it has reduced to a thick bed of glowing white-hot embers with no active flames.

Prepare the chimichurri sauce while the fire burns down by combining the chopped parsley, minced garlic, olive oil, red wine vinegar, oregano, chilli flakes, and salt in a bowl. Mix well and set aside at room temperature for the flavours to meld together.

Shovel a generous layer of the hot embers beneath the cooking grate, spreading them evenly. Season the beef cuts very generously on all sides with coarse salt only, as authentic Uruguayan asado relies on quality meat, fire, and salt without additional seasonings.

Place the beef cuts on the parrilla grate at a good distance from the embers, starting with the bone side or fat side facing down. The heat should be moderate and steady rather than intense, as the goal is slow, patient cooking over two to three hours for larger cuts.

Cook the beef slowly, resisting the urge to move or flip the meat frequently. Turn each piece only once during the entire cooking process, when the bottom side is deeply browned and the juices are beginning to pool on the top surface of the meat.

Remove the beef sausages first, as they cook faster, followed by the thinner cuts, and finally the short ribs when they are deeply caramelised on the outside and tender enough that the meat pulls easily from the bone. Rest all meat for ten minutes before serving.

Arrange the rested beef on a large wooden cutting board, slicing the larger cuts against the grain. Serve family-style with the chimichurri sauce, crusty bread, and a fresh green salad alongside, as is the traditional Uruguayan manner for a weekend asado gathering.