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Vacío al Horno

Serves 6 Entree gluten-free, dairy-free, meat

Vacío al Horno

Vacío al Horno is a beloved alternative for those who crave the flavors of a traditional Argentine asado but lack a parrilla. This oven-roasted method transforms the same flavorful cut into a succulent main dish, perfect for Sunday lunches or family gatherings. The technique is simple yet ingenious, using the oven to recreate the slow-cooked tenderness typically achieved over open flames, making it accessible for urban dwellers and homes without a backyard grill.

Vacío al Horno features richly marbled beef roasted over sweet, caramelized onions, with a fat cap that bastes the meat for robust flavor. A splash of white wine or stock adds depth, while salt and pepper enhance the beef's natural taste.

Ingredients

  • 1.5 kg (3.3 lb)vacío
  • 2onions, sliced
  • 150 ml (2/3 cup)white wine or stock
  • to tastesalt and pepper

Method

  1. Generously season the 1.5 kg (3.3 lb) vacío with salt and pepper on both sides. This will enhance the meat's natural flavors and help form a delicious crust during roasting. Place the seasoned vacío fat side up on top of the sliced onions in a roasting pan. The onions will serve as a flavorful bed, infusing the meat with their aroma as they soften and caramelize.
  2. Pour 150 ml (2/3 cup) of white wine or stock into the roasting pan around the meat. This liquid will help keep the meat moist during cooking and create a savory base for the onions. Place the roasting pan in a preheated oven at 180°C (350°F). Roast for about 1 hour and 20 minutes, or until the meat is tender and the fat cap is golden and slightly crispy.
  3. Once the vacío is cooked, remove the roasting pan from the oven. Allow the meat to rest for 15 minutes in the pan. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result.
  4. After resting, transfer the vacío to a cutting board. Slice the meat across the grain into thin slices. Cutting against the grain will ensure that each slice is tender and easy to chew.
  5. Using a spoon, scoop the softened and flavorful onions from the roasting pan and serve them alongside the sliced vacío. The onions, having absorbed the meat's juices and the wine, will add a sweet and savory complement to the dish.