How to make Vacío al Horno

Why cooks start here

Vacío al horno is the same cut as the grill, roasted with onion and a little wine for houses without a parrilla. The fat cap still does the basting.

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.