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Marinating the Vacío (pronounced: Wasijo) is only necessary if you want to give your meat a very special touch. However, it naturally already has a lot of flavor. But first, the question: What exactly is the Vacío? Where is it located and, above all, how is it properly prepared?

 

What is Vacío?

The Vacio cut is the flank muscle around the animal's belly. It is also referred to as "flap meat" because the entire cut has the shape of a flap. It is the lower part of the loin and the continuation of the rib cage in the rear part of the cow or ox.

Where is Vacío?

The Vacío covers the entire chest cavity. It begins on the ventral side of the sternum area, where the ribs and the hip are located, on the cranial side the upper arm and the neck region, where the nape is located, on the dorsal side the chuck, broad, and striploin steak, and on the caudal side the abdominal region, where the flank is located.  

How is it prepared?

First, the shoulder blade, the upper arm bone, and the muscles corresponding to the shoulder meat are removed, and then cut along the rear edge of the last rib with a knife to separate the cavity. The back of the rib is then sawed lengthwise at a distance of 25 to 75 mm from the eye of the steak. Then cut along the sternum ends of the ribs and remove the breastbone and the hip.

 

How do you prepare a well-marinated Vacío?

Let's go through the preparation step by step to give this popular Argentine cut a special touch.

The Vacío is a cut located in the rear quarter of the beef. More precisely, between the ribs and the hollow areas of the hip. It is a must for any good Asado. The Vacío itself is already quite flavorful, but when marinated, it takes on a completely different color and a unique taste.

The meat should be marinated the day before, as it should soak for at least 12 hours to ideally absorb all the flavor.

 

What ingredients do we need?

• For 7 servings
• 5 kg Empty  
• 2 onions
• olive oil
• 1 l red wine
• 5 tablespoons salt

Spices:

• Pfeffer
• Parsley
• Rosemary
• Thymian
• laurel
• Sweet peppers
• Chili

 

How do you marinate the Vacío?

1. First, we rub the entire Vació with plenty of olive oil
2. Then we salt it -> Since we are working with a 5 kg Vacío in this recipe, we need at least 5 tablespoons of salt.
3. Add fresh parsley, bay leaf, thyme, rosemary, 1 tablespoon of chili, some paprika, and pepper.
4. Chop the onions, sauté them, and deglaze with the red wine.
5. Massage everything in with your hands so that the meat absorbs all the flavor.
6. Then let it rest in the refrigerator for at least 12 hours.
7. After 12 hours, take it out of the refrigerator and grill at a medium height. Best with Kronenfeuer (Fuego Corona) and let the Vacío cook on the fat side for 2.5 hours.
8. Then turn again and let cook for about 40 minutes until the skin has a nice golden color.
9. If it looks good, we take it off the grill and enjoy it!

 Have fun trying it out, because the applause is guaranteed for you!

Author: Vilmar Paiva (Asado Campero), Amelie Wurmstein

For more info, be sure to watch this video:

MARINATED VACUUM | Asado Campero on Cocineros Argentinos - YouTube