Asado con cuero is one of the oldest techniques in Argentine gaucho tradition: the meat is slow-cooked over embers with the animal’s hide still attached, which acts as a natural barrier that locks in moisture and juices over hours of cooking.
It’s a countryside preparation, originally meant for large cuts of beef and very long cooking times, but here we show how to bring that same technique and spirit to a more manageable portion for cooking at home or for a big gathering.
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Argentine Hide On Barbecue
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 520
Ingredients
- 3 kg of beef cut with the hide still attached (flank or rib section with hide) (about 6.6 lb, one large piece)
- to taste of coarse salt
- to taste of black pepper (optional)
- as needed of brine (salt dissolved in water) (optional)
Instructions
- Get the embers ready, light the charcoal or wood well ahead of time until you have even embers covered in white ash, with no direct flame.
- Set the hide side down, place the piece hide-side down on the grill, stretched out flat, so it acts as a base and protects the meat throughout the cooking.
- Season the meat, generously sprinkle coarse salt over the meat side, adding pepper if you want extra flavor.
- Cook low and steady, let the piece cook slowly with the hide facing down, adding fresh embers little by little at intervals to keep a steady temperature and keep it from drying out.
- Monitor the cooking, for large cuts this process can take several hours; for a smaller portion like the one in this recipe, plan on 3 to 4 hours over low heat, checking that the hide doesn’t burn.
- Remove and separate the hide, once the meat is tender, take it off the grill, carefully separate the hide, and let it rest a few minutes before cutting.
- Slice and serve, cut into generous portions and serve hot, just as it’s traditionally done in the countryside.
Tips for getting it right
- The secret is low, steady heat: cooking too fast dries out the meat and burns the hide before it’s done.
- Add embers gradually with a small shovel instead of dumping in a lot of charcoal at once.
- If the hide starts burning too much, raise the grill grate or move the strongest embers further away.
- Letting the meat rest a few minutes before cutting helps the juices redistribute.
Traditional variations
- In its original countryside version, a whole semi-boned animal is cooked, in sessions lasting up to ten hours, over a special large-format grill.
- Some families place the meat between two metal sheets to better shield it from direct fire throughout the cooking.
How to serve
Asado con cuero is served hot, freshly cut, as the main dish at large gatherings or celebrations.
It’s traditionally paired with salsa criolla, crusty bread, and simple salads.
Recommended sides
- Salsa criolla
- Crusty bread
- Simple salad
- Red wine
Did you know?
Asado con cuero is recognized as part of the intangible cultural heritage of the Pampas region, valued as a gaucho custom passed down through generations.
The hide doesn’t just shield the meat from direct fire — it also helps retain moisture throughout the cooking, resulting in juicier meat than a traditional grilled asado.
Frequently Asked Questions
The hide acts as a natural barrier that protects the meat from direct fire and helps retain moisture and juices, resulting in a slow, even, and juicier cook.
In its traditional countryside version, with a whole semi-boned animal, it can take up to ten hours. For a smaller portion like this recipe, plan on 3 to 4 hours over low heat.
Yes, the technique can be adapted using a large cut of beef with the hide still attached, such as flank or rib with hide, keeping the same principle of slow cooking with the hide facing down.
If the fire is too strong, it helps to raise the grill grate or move the strongest embers away to lower the temperature and keep the hide from burning before the meat is ready.
