Entree: Paraguay – Northern Culinary Region – Asado a la Estaca (Beef slow-roasted on a vertical stake over open embers, seasoned simply and served carved)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 20 min

Total 4 hrs

Ingredients

- 4–5 lb (1.8–2.3 kg) beef rib roast or large bone-in beef cut suitable for whole roasting
- 3 tbsp (45 g) coarse kosher or sea salt, more to taste
- 1 tbsp (15 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil for rubbing
- Charcoal or hardwood embers sufficient to create a steady bed of glowing coals
- 1 metal stake or cross-shaped iron frame for securing meat, or a sturdy grill grate and spit setup
- Optional chimichurri for serving:
  - 1 cup (packed) fresh flat-leaf parsley (about 25 g)
  - 4 cloves garlic, minced
  - 1/2 tsp (3 g) red pepper flakes
  - 2 tbsp (30 ml) red wine vinegar
  - 1/2 cup (120 ml) olive oil
  - 1/2 tsp (3 g) salt
  - Freshly ground black pepper to taste

Instructions

1. Prepare the embers: build a charcoal or hardwood fire and let it burn down to a bed of steady, glowing coals. Arrange embers so you have a broad, even heat source; traditional asado a la estaca uses indirect radiant heat.
2. Trim excess fat from the roast if desired, pat the meat dry, rub all sides with oil, then season generously with coarse salt and black pepper. Let the meat sit at room temperature 30 minutes.
3. Secure the roast to the stake or iron cross so it is held flat and exposed to the embers; if using a grate, skewer or truss the roast for even exposure. Position the meat at an angle 18–24 inches (45–60 cm) from the embers to allow slow roasting and radiant heat.
4. Cook slowly, allowing the meat to roast for 2 1/2–4 hours depending on size and heat, maintaining steady embers. Check every 20–30 minutes: baste lightly with pan juices or brush with a little oil if surface dries, and turn or rotate the stake occasionally for even coloring.
5. Use an instant-read thermometer to check doneness: aim for 125–130°F (52–54°C) for medium-rare, 135–140°F (57–60°C) for medium. Remove from heat and let rest 15–20 minutes before slicing to allow juices to redistribute.
6. While the meat rests, make chimichurri by combining parsley, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper; let sit 10–15 minutes to meld.
7. Carve the roast thinly and serve with chimichurri and traditional sides such as roasted yuca, grilled vegetables, or mandioca.