El ritual del fuego lento

Argentine Asado Cooking Without Vegetable Oil

Slow fire, glowing embers, and the honest flavors of the pampa. Every recipe at our table is cooked with beef tallow, real butter, and golden olive oil, the way Argentine grill masters have always done it.

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Recetas de la Parrilla

Argentine Asado Recipes

Six dishes from the fire of the pampa, from short ribs seared over hardwood embers to a caramel flan crowned with dulce de leche, each one made with honest fats that let real ingredients shine.

Asado de Tira with Chimichurri Carne

Asado de Tira con Chimichurri

⏱ 2 hr🍽 6 servings🔥 Medium

Beef short ribs cut across the bone, seasoned with nothing but coarse salt and cooked slowly over hardwood embers, then finished with a bright olive oil chimichurri. The heart of every Argentine asado.

Ingredients

  • 2kg beef short ribs, cut flanken style (asado de tira)
  • Coarse sea salt (sal parrillera)
  • 1 cup fresh parsley, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp crushed red pepper (ají molido)
  • 120ml extra virgin olive oil
  • 3 tbsp red wine vinegar
  • Black pepper, to taste
  • Hardwood or lump charcoal for the fire

Instructions

  1. Light a generous wood or charcoal fire and let it burn down to glowing embers, about 45 minutes.
  2. Meanwhile, stir together the parsley, garlic, oregano, ají molido, vinegar, and olive oil, season the chimichurri and let it rest.
  3. Season the ribs generously on both sides with coarse salt.
  4. Place the ribs bone side down over moderate embers and cook slowly for 45 to 60 minutes.
  5. Turn and cook the meat side 20 to 30 minutes more, until deeply browned and tender.
  6. Rest the ribs 10 minutes off the heat, then cut between the bones.
  7. Serve hot with chimichurri spooned over the top.
Grilled Patagonian Trout with Browned Butter Pescado

Trucha Patagónica a la Manteca

⏱ 40 min🍽 4 servings🔥 Easy

Trout in the style of the Patagonian lake country, grilled over embers and bathed in nutty browned butter with garlic and lemon. Simple, elegant fire cooking.

Ingredients

  • 4 trout fillets, skin on (or 2 whole butterflied trout)
  • 100g butter
  • 1 tbsp olive oil, for brushing
  • 3 garlic cloves, thinly sliced
  • 2 lemons, 1 juiced and 1 in wedges
  • A few sprigs of fresh thyme
  • 2 tbsp capers, rinsed (optional)
  • Fresh parsley, chopped
  • Coarse salt and black pepper
  • Crusty bread, to serve

Instructions

  1. Prepare a medium fire and make sure the grill grate is clean and hot.
  2. Brush the trout with olive oil and season with coarse salt and pepper.
  3. Grill skin side down 6 to 8 minutes until the skin is crisp, then turn carefully and cook 2 to 3 minutes more.
  4. While the fish cooks, melt the butter in a small iron pan at the edge of the grill until it foams and turns golden brown.
  5. Add the garlic, thyme, and capers to the butter and let them sizzle 30 seconds.
  6. Pull the pan off the heat and stir in the lemon juice.
  7. Plate the trout, spoon the browned butter over, and finish with parsley and lemon wedges.
Ember Roasted Vegetables Verdura

Verduras al Rescoldo

⏱ 1 hr🍽 4 servings🔥 Easy

Whole vegetables buried in warm ash and embers until sweet and smoky, then peeled, torn, and dressed warm with olive oil, vinegar, and oregano. The oldest technique of the campo.

Ingredients

  • 2 red bell peppers, whole
  • 2 red onions, unpeeled
  • 2 small eggplants, whole
  • 1 small butternut squash, halved
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • Coarse salt and black pepper
  • Fresh parsley, to finish

Instructions

  1. Let a wood fire burn down until you have a deep bed of warm ash and gentle embers (the rescoldo).
  2. Nestle the whole vegetables directly into the ash, with the squash cut side up, and cover them loosely with more warm ash.
  3. Roast 35 to 50 minutes, turning once, until each vegetable feels completely soft.
  4. Lift the vegetables out, brush off the ash, and let them cool slightly.
  5. Peel away the charred skins and tear the flesh into wide strips.
  6. Dress while still warm with olive oil, vinegar, garlic, oregano, salt, and pepper.
  7. Scatter with parsley and serve alongside anything from the grill.
Locro Criollo Sopa

Locro Criollo

⏱ 3 hr🍽 8 servings🔥 Medium

The great stew of the Argentine north, white corn, beans, squash, and slow cooked meats, finished with a fiery paprika and tallow drizzle. The dish of every national holiday.

Ingredients

  • 400g dried white corn (hominy), soaked overnight
  • 200g dried white beans, soaked overnight
  • 500g beef brisket or chuck, in large cubes
  • 200g pork shoulder, cubed
  • 150g smoked bacon (panceta), diced
  • 500g butternut squash, peeled and cubed
  • 2 onions, chopped, plus 3 spring onions for the topping
  • 5 tbsp beef tallow or lard, divided
  • 2 tbsp sweet paprika, divided, plus 1 tsp ground cumin
  • Salt and a pinch of chili flakes

Instructions

  1. Drain the soaked corn and beans, cover generously with fresh water, and simmer 1 hour.
  2. In a heavy pot, melt 2 tbsp of the tallow and brown the beef, pork, and bacon in batches.
  3. Add the chopped onions and cook until soft, then stir in 1 tbsp paprika and the cumin.
  4. Add the meats and squash to the pot of corn and beans and simmer gently, stirring now and then.
  5. Cook 90 minutes more, until the squash dissolves and the locro is thick and creamy. Season with salt.
  6. For the topping, melt the remaining 3 tbsp tallow and gently warm the sliced spring onions, remaining paprika, and chili flakes.
  7. Ladle the locro into deep bowls and finish each with a spoonful of the red topping.
Baked Beef Empanadas Horneado

Empanadas Criollas al Horno

⏱ 1 hr 30 min🍽 12 empanadas🔥 Medium

Golden baked empanadas with a tender lard pastry and a juicy hand cut beef filling with olives and egg. The proud companion of every asado table.

Ingredients

  • 500g plain flour, plus 1 tsp fine salt
  • 100g beef lard or butter, melted, plus 2 tbsp for the filling
  • 200ml warm water
  • 400g beef, finely hand chopped
  • 2 onions, finely diced
  • 1 tbsp sweet paprika and 1 tsp ground cumin
  • 2 hard boiled eggs, chopped
  • 12 green olives, pitted and sliced
  • 2 spring onions, sliced
  • 1 egg, beaten, to glaze

Instructions

  1. Mix the flour and salt, work in the melted lard and warm water, and knead briefly to a smooth dough. Rest 30 minutes.
  2. Melt 2 tbsp lard in a wide pan and soften the onions without coloring.
  3. Add the chopped beef, paprika, and cumin and cook just until the meat loses its raw color. Season well and cool completely.
  4. Fold the boiled egg, olives, and spring onion into the cooled filling.
  5. Roll the dough and cut 12 discs about 12cm across, then fill, fold, and crimp each with the traditional repulgue.
  6. Brush with beaten egg and bake at 220C (430F) for 15 to 18 minutes until deep gold.
  7. Rest 5 minutes and serve warm.
Flan with Dulce de Leche Postre

Flan Casero con Dulce de Leche

⏱ 1 hr + chilling🍽 8 servings🔥 Medium

Silky homemade caramel flan, baked slowly in a water bath and served the Argentine way, with a generous spoonful of dulce de leche. The classic ending to a long asado.

Ingredients

  • 200g sugar, for the caramel
  • 1 liter whole milk
  • 6 whole eggs plus 2 yolks
  • 180g sugar, for the custard
  • 1 tsp vanilla extract
  • 1 strip of lemon peel
  • A pinch of fine salt
  • Butter, for the mold
  • Dulce de leche, to serve
  • Softly whipped cream (optional)

Instructions

  1. Melt 200g sugar in a pan over medium heat until deep amber, then pour into a buttered flan mold and swirl to coat the base.
  2. Warm the milk with the lemon peel and vanilla, then remove the peel and let it cool slightly.
  3. Whisk the eggs, yolks, sugar, and salt gently, then slowly whisk in the warm milk without creating foam.
  4. Strain the custard into the caramel lined mold.
  5. Set the mold in a deep tray of hot water and bake at 150C (300F) for 50 to 60 minutes, until just set with a slight tremble.
  6. Cool, then chill at least 4 hours or overnight.
  7. Run a knife around the edge, invert onto a plate, and serve each slice with dulce de leche and cream.
Friends sharing a long meal around the table
Nuestra Parrilla

A Kitchen Built Around the Fire

Stonvi Parrilla grew from the long Sunday asados of Argentina, where the fire is lit in the morning and the table stays full until the evening. From the cattle country of the pampa to the lake shores of Patagonia, our cooking follows the rhythm of wood, embers, and patience.

Every recipe we share is built on beef tallow, real butter, and golden olive oil, never refined vegetable or seed oils. We cook each dish over live fire or in a honest home oven until it earns its place at the table, then write it down plainly so it travels easily into your own kitchen.

This is unhurried food. Ribs left to brown slowly over embers, a locro that simmers all afternoon, a flan chilled overnight. We invite you to light the fire, pour a glass of malbec, and taste what time and good ingredients can do.

🥩 Real Fats Only 📖 Tested Recipes 🔥 Slow Fire Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

Your asado table already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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Nexburn 2 Bottles
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