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asado paraguayo
Asado Paraguayo
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
An asado is a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which consists of beef, sausages, and other meats that are slow cooked on a grill, called a parrilla.
Course: Main Course
Cuisine: Argentinian, Chilean, Latin American, Paraguayan, Uruguayan
Servings: 4 people
Author: Nita Ragoonanan
  • Top stirloin (tapa cuadril)
  • Flank steak (vacio)
  • Tri-tip , rump tail, sirloin bottom, or tip roast (colita cuadril)
  • Beef ribs (costilla ancha)
  • Parrillero (beef and pork chorizo sausage)
  • Morcilla (blood sausage)
  1. Season the meat with rock salt.
  2. Slow cook the meat on a barbecue for a few hours. The meat must first be placed with the fat side down, and must be flipped only once.

  3. Grill the sausages toward the end. You can also grill the sausages at the beginning and snack on them while waiting for the meat to finish cooking.

Recipe Notes
  • Prepare about 1 lb of meat per person.
  • Serve with mandioca, salad, sopa paraguaya and/or chipa guasu.