Cooking in the forest

Argentinean Asado to delight everyone

The Argentinian asado is definitely the experience to try to start and it offers a wide range of possibilities since almost all the foods are grilled and this relatively easily. The concept is simple, you want to have several different courses of grilled food that you cook one after the other. The experience of the asado is very interactive because we serve each grill directly from the fire when it is ready, this allows us to concentrate on each service and avoid missing the cooking by wanting to do everything at once.  

On our side, when we make an Asado, it is because we want to enjoy the moment and stretch the pleasure to the maximum. There is only one rule, SHARE, be generous and dare to taste everything that is presented to you.

Here is a recipe for an Asado for 4-6 people:

Ingredients:

• 1 or 2 tomahawk steaks 
• Fresh cedar leaves 
• Dune pepper (1 tsp.)
• Small package of dried wild mushrooms 
• Juniper berries (1 tsp.)
• Coarse salt (2 tbsp.)
• 1 lemon

Preparation:

1. Combine dune pepper, dried mushrooms, juniper berries and salt in a mortar and grind to create the wild rub. Adjust amounts to taste but the important thing is that the rub is very salty. 
   Cover all surfaces of the tomahawk with the wild rub at least 1 hour before cooking. 
   Prepare a large bed of coals under your grill and place the tomahawk. 
2. Put a branch of cedar on the ember so that it smokes and impregnates the piece with that delicious smoky taste. 
3. The cooking time depends on the size of the piece, you can evaluate by touch or by inserting a knife through the side to check the temperature of the center.
4. Let the tomahawk rest for at least 5 minutes before cutting and serving.
5. Squeeze a fresh lemon over the slices. 

Option: You can also place the tomahawk directly on a bed of coals, but be careful, the cut is usually quite thick, so it would be better not to do all the cooking directly on the coals.

You can also try these other recipes:

- Grilled acorn squash

- Sauteed vegetables

- Tips for cooking over a wood fire  

Vincent Bilodeau, Renato Vasquez-Boivin and Pier-Yves Girard, cooks in the forest

About the authors

Their friendship was born from a common passion for food and nature. Discover their profiles on our ambassador page!