Ingredients Print

Check off ingredients as you go

Serves 6

• 1.5 kg (3.3 lb) beef short ribs (asado)

For the sauce

• 2 Tbsp water
• 4 Tbsp mustard
• 100 g (5 Tbsp) ketchup
• 2 Tbsp honey (or date syrup)
• 3 Tbsp soy sauce
• 1 Tbsp paprika (sweet or smoked)
• 400 g (14 oz) crushed tomatoes
• 3 Tbsp rosemary (optional)
• 1 Tbsp balsamic or wine vinegar
• Pepper
• 1 head garlic

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, mix together all the sauce ingredients. Add the pieces of asado to the marinade and massage it in well so the meat soaks it all up. Let marinate for a few hours or even overnight.

2. Transfer to a baking dish and seal it tightly with parchment paper, then aluminum foil. Bake at 150°C (300°F) for 4 hours. The meat should be cooked enough to shred with a fork. Turn the pieces from time to time during baking, then cover again.

3. Carefully remove the meat and the head of garlic, then strain the sauce. This step isn’t essential, but it gives you a beautifully smooth sauce. Pour the sauce back over the meat.

You can serve the barbecue asado with roasted vegetables. A few ideas:

Asado made this way can also be shredded to fill Chinese steamed buns, the famous gua bao.

To make the gua bao