Chilean asado carnicero a la parrilla is a beef shoulder cut, taken from the inner side of the shoulder blade, rubbed with a paste of garlic, merken, oregano, vinegar, and oil and grilled slowly over charcoal. It takes 40 minutes of preparation plus 60 minutes of grilling and serves 4 people.
A regular at weekend barbecues at home, the asado carnicero, or butcher’s cut, is tender and full of flavor, ideal for cooking over the embers of a parrilla.
How to Make Chilean Grilled Asado Carnicero?
As with any grilled meat, asado carnicero needs a well prepared fire and patience while it cooks, so it turns out soft and juicy with the best flavor of a home grilled cut. The adobo seasons and tenderizes the meat, and steady, medium heat does the rest.
Nutritional Information
Each serving of grilled asado carnicero contains approximately 600 kcal, 2 g of carbohydrates, 45 g of fat (18 g of saturated fat), 45 g of protein, 0 g of fiber, 0 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Asado Carnicero a la Parrilla Recipe
Preparation: 40 minutes
Cooking: 60 minutes
Servings: 4 people
Ingredients
- 1.5 kg (3.3 lb) of asado carnicero (beef shoulder cut)
- 6 garlic cloves
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of oil
- 1 tablespoon of merken
- 1 teaspoon of oregano
- Coarse grilling salt
- Black pepper
Instructions
- Place the meat on a cutting board and trim off any excess hard fat with a sharp knife. Leave it at room temperature. In a large mortar or with a hand blender, combine the peeled garlic, the merken, the oregano, the vinegar, the oil, and salt and pepper to taste, and crush or blend into a thick paste, adjusting the consistency if needed.
- Place the meat in a large dish and spread the adobo evenly over the whole surface with your hands, tapping the meat gently with your fingertips so it soaks in. Cover with plastic wrap and let it rest for 20 minutes.
- Light the grill and let the charcoal burn down to glowing embers, spread them evenly, and check the heat by holding your hand over the grill: you should be able to keep it there for about 4 seconds. Lay the asado carnicero gently on the grill and cook for about 40 minutes over steady, even heat, until juices start to appear on the surface.
- Turn the meat and cook for another 20 minutes, adjusting the height of the grill if needed. Transfer it carefully to a cutting board and slice it with a large sharp knife. Serve right away on the board, with pan amasado, pebre, and a good Chilean red wine if you like.
Additional Tips
Check the heat with your hand
Hold your hand over the grill: if you can only bear it for 1 second the heat is very high, 2 seconds is hot (about 190 C), 3 seconds is medium high (175 to 190 C), and 4 seconds is medium (150 to 175 C), the ideal heat for this cut.
Keep the heat steady
Move the coals gently and raise or lower the grill as needed so the heat stays even and constant throughout the cooking.
Do not overcook it
This method aims for medium well meat, soft and juicy. Cooking it longer dries out the cut and toughens the fibers.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Apple cider vinegar | Red wine vinegar | 1:1 | Sharper, deeper color |
| Merken | Smoked paprika and chili flakes | 1:1 | Close to the smoky heat |
| Charcoal grill | Oven at 220 C then 180 C | Sear 10 min, then roast | No smoke |
| Asado carnicero | Beef chuck | 1:1 | Similar texture |
Frequently Asked Questions (FAQs)
1. Why is it called asado del carnicero?
Because of its location on the inner side of the shoulder and its excellent flavor, butchers traditionally kept this cut for themselves. It was less famous than the tenderloin, a hidden gem of great quality.
2. Should I remove all the outer fat before grilling?
No. Trim only the excess hard fat, and leave a thin layer, which protects the meat from direct heat and keeps it from tasting dry.
3. What does the vinegar do in this recipe?
Vinegar acts as a mild tenderizer. Since this cut comes from a working muscle in the shoulder, the acid helps soften the connective fibers so the result is tender even with little marbling.
4. How can I tell it is done without a thermometer?
Look for juices rising to the surface. After turning it and cooking the second 20 minutes, the meat should feel firm with a slight bounce when pressed with tongs, a sign of medium well doneness.
5. Can I cook this cut in the oven with the same adobo?
Yes. Sear it at 220 C (428 F) for 10 minutes, then lower the oven to 180 C (356 F) for the rest of the cooking so the garlic and merken adobo forms an aromatic crust.
What Is Asado Carnicero?
Asado carnicero, or asado del carnicero, is a Chilean beef cut from the inner side of the shoulder blade. It is flavorful and reasonably tender, and it is a favorite for home barbecues because it is more affordable than premium cuts while staying juicy on the grill.
Origin of the Asado Carnicero
The cut owes its name to the butchers who, knowing its quality, traditionally saved it for their own table instead of selling it at the counter.
Did You Know?
In Argentina and other South American countries a similar shoulder cut is known as punta paleta, and it is one of the most popular cuts for grilling alongside abastero and sobrecostilla.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Grilled Huachalomo Recipe
- Chilean Roasted Lomo Liso Recipe
- Chilean Grilled Ubre Asada Recipe
- Chilean Carne al Jugo Recipe
