The Asado de tira is the most characteristic piece of Uruguayan asado.
It can be translated as a rib strip, as it refers to the first 3 or 4 ribs of the beef, cut crosswise with the belly muscles still attached.
Essentially, beef ribs cut perpendicularly.
They are the American short beef ribs and the Brazilian costela de boi cut perpendicularly.
For the asado de tira, you should choose a fatty piece to ensure it softens the meat.
It should be grilled on an already very hot grill for about 10 minutes; it should not be cooked rare, and when you place it on the grill, season it with salt and pepper.
Avoid quick cooking and flames, and let it brown over the coals.
There are different cooking methods; this one uses the already cut piece.
You can serve it with chimichurri.
Uruguay ranks fifth among the world’s top meat consumers, with a per capita consumption of 182.80 pounds per year.
I also suggest a fun pairing between the costela de boi and Halloween with a typical South American cocktail: the Clericot, which can be translated as a sort of sangria with white wine.
I chose to use pumpkin, but you can choose fruit or other to your liking, letting it macerate as much as possible with sugar inside the carafe with the white wine.
- Difficulty: Medium
- Cost: Medium
- Portions: 4
- Cooking methods: Grill, Coals
- Cuisine: South American
- Seasonality: All seasons
Ingredients for the Clericot cocktail:
- 3 cups white wine (still or sparkling)
- 1.75 oz pumpkin
- 1 kiwi
- 1 orange
For the Clericot:
Cut the pumpkin into cubes.
In a carafe, add the white wine, the pumpkin, the sliced kiwi and orange, the sugar, stir, add ice, and let it rest for at least 10 minutes before serving in glasses with the fruit.
Preparation of Asado de tira cook on an already hot grill with indirect cooking for about 10 minutes.
Mix of salt and pepper and optional garlic only when putting it on the grill.
Clericot served in a medium tumbler, with Halloween decorations for Halloween.
