Cocinamos?

Cómo preparar los cortes para un asado

Explorá los cortes argentinos y las ideas para cocinar a la parrilla, al horno o en sartén. Elegí un corte y el equipo que tenés para ver las recetas y los productos relacionados.

01

¿Qué corte vas a cocinar?

02

¿Con qué vas a cocinar?

Elegí el equipo que tenés en casa.

Recetas para tu mesa

Mollejas Crocantes con Limón y Perejil

Mollejas Crocantes con Limón y Perejil

45 min (+ 2h soak) Media Ver recetaCerrar receta
Mollejas · GRILL · 45 MIN (+ 2H SOAK) Enlace a esta receta

The quintessential start to any Argentine gathering, these sweetbreads are rendered to golden perfection, balancing a rich interior with a shattering crispness.

Plan ahead: the sweetbreads need a 2-hour cold soak before the 45-minute active cook begins.

Ingredientes

  • Beef Sweetbreads (800g)
  • Lemon juice (3 tbsp)
  • Fresh Parsley (1/2 cup)
  • Sea Salt (to taste)

Preparación

  1. Soak the sweetbreads in cold water with vinegar for 2 hours.
  2. Blanch them in boiling water for 5 minutes.
  3. Drain and carefully remove excess membrane.
  4. Place on a high-heat grill until deeply golden on both sides.
  5. Finish with fresh lemon juice, sea salt, and minced parsley.
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Mollejas al Ajillo en Sartén de Hierro

Mollejas al Ajillo en Sartén de Hierro

25 min Fácil Ver recetaCerrar receta
Mollejas · PAN · 25 MIN Enlace a esta receta

A refined, bistro-style preparation that elevates the sweetbread to an elegant appetizer, perfumed with toasted garlic and pimentón.

Ingredientes

  • Beef Sweetbreads (500g)
  • Garlic (4 cloves)
  • Butter (50g)
  • Smoked Paprika (1 tsp)

Preparación

  1. Slice cleaned sweetbreads into medallions.
  2. Heat butter in a cast-iron pan over medium-high heat.
  3. Add thinly sliced garlic until golden but not burnt.
  4. Sear the sweetbread medallions until caramelized.
  5. Dust with smoked paprika before serving immediately.
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Brochettes de Mollejas y Vegetales

Brochettes de Mollejas y Vegetales

40 min Media Ver recetaCerrar receta
Mollejas · GRILL · 40 MIN Enlace a esta receta

A vibrant and textural approach, skewering sweetbreads alongside seasonal vegetables to brighten the palate.

Ingredientes

  • Beef Sweetbreads (600g)
  • Red Bell Pepper (1)
  • Onion (1)
  • Olive Oil (2 tbsp)

Preparación

  1. Cube the pre-blanched sweetbreads into bite-sized pieces.
  2. Chop peppers and onions into uniform squares.
  3. Alternate proteins and vegetables on skewers.
  4. Brush with olive oil and season with coarse salt.
  5. Grill over medium flames until the sweetbreads are charred and crisp.
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Mollejas en Escabeche Suave

Mollejas en Escabeche Suave

60 min (+ 24h marinate) Difícil Ver recetaCerrar receta
Mollejas · POT · 60 MIN (+ 24H MARINATE) Enlace a esta receta

A classic preserved preparation that yields a delicate, tangy cold dish perfect for pairing with fresh crusty bread.

Plan ahead: after the 60-minute active cook, this needs a full 24 hours refrigerated before serving.

Ingredientes

  • Beef Sweetbreads (500g)
  • White Wine Vinegar (200ml)
  • Carrots (2)
  • Bay leaves (3)

Preparación

  1. Cook sweetbreads in boiling salted water until tender.
  2. Slice vegetables into thin ribbons.
  3. In a pot, combine vinegar, water, and spices, bringing to a simmer.
  4. Add the sweetbreads and cook for 10 minutes.
  5. Cool completely and let marinate in the refrigerator for 24 hours.
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Mollejas al Vino Blanco con Crema

Mollejas al Vino Blanco con Crema

35 min Media Ver recetaCerrar receta
Mollejas · PAN · 35 MIN Enlace a esta receta

A decadent and creamy reduction that highlights the luxurious texture of perfectly prepared sweetbreads.

Ingredientes

  • Beef Sweetbreads (500g)
  • White Wine (100ml)
  • Heavy Cream (150ml)
  • Shallots (2)

Preparación

  1. Sear pre-cooked sweetbreads in a pan until browned.
  2. Remove meat and sauté minced shallots in the same pan.
  3. Deglaze with white wine and reduce by half.
  4. Stir in the heavy cream and simmer until thickened.
  5. Return sweetbreads to the pan, coat in the sauce, and serve.
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Ensalada Tibia de Mollejas y Rúcula

Ensalada Tibia de Mollejas y Rúcula

20 min Fácil Ver recetaCerrar receta
Mollejas · PAN · 20 MIN Enlace a esta receta

An adventurous light dish where earthy, crispy sweetbreads find balance against the peppery bite of fresh wild arugula.

Ingredientes

  • Beef Sweetbreads (400g)
  • Arugula (100g)
  • Balsamic Glaze (1 tbsp)
  • Walnuts (30g)

Preparación

  1. Pan-sear the sweetbread cubes until crispy.
  2. Toss the fresh arugula with light olive oil.
  3. Arrange the hot sweetbreads over the bed of greens.
  4. Garnish with toasted walnuts and a drizzle of balsamic glaze.
  5. Serve while the sweetbreads remain warm.
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Mollejas a la Mostaza Antigua

Mollejas a la Mostaza Antigua

30 min Fácil Ver recetaCerrar receta
Mollejas · PAN · 30 MIN Enlace a esta receta

A sharp, rustic flavor profile where the tang of grain mustard cuts through the richness of the gland.

Ingredientes

  • Beef Sweetbreads (500g)
  • Grain Mustard (2 tbsp)
  • Honey (1 tsp)
  • Olive Oil (1 tbsp)

Preparación

  1. Season sweetbreads and sear in a pan until crisp.
  2. Whisk mustard and honey together in a small bowl.
  3. Brush the mixture over the sweetbreads during the final minute of cooking.
  4. Remove from heat immediately to prevent burning.
  5. Plate and garnish with chives.
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Mollejas al Fuego con Sal de Hierbas

Mollejas al Fuego con Sal de Hierbas

50 min Difícil Ver recetaCerrar receta
Mollejas · OPEN FIRE · 50 MIN Enlace a esta receta

The purest expression of the cut, cooked directly over the embers for an unmistakable smoke-kissed finish.

Ingredientes

  • Beef Sweetbreads (800g)
  • Sea Salt (1 tbsp)
  • Rosemary (1 sprig)
  • Sage (1 sprig)

Preparación

  1. Prepare a clean bed of glowing hardwood embers.
  2. Finely chop herbs and mix with coarse sea salt.
  3. Lay sweetbreads directly onto the grill grate over low, indirect embers.
  4. Rotate and turn until a deep, dark crust develops.
  5. Finish with the herb-salt and serve directly off the fire.
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Costillar al Asador con salmuera

Costillar al Asador con salmuera

240 min Difícil Ver recetaCerrar receta
Costillar · OPEN FIRE · 240 MIN Enlace a esta receta

A slow, traditional approach to the king of the asado, allowing the heat to tenderize the meat while rendering the fat to perfection.

Ingredientes

  • Beef Ribs (4.5 kg)
  • Salmuera ( 1 liter of water 100 g of coarse salt (approximately 4 to 5 soup spoons) 3 or 4 cloves of garlic (crushed or chopped) 1 bay leaf 1 spoon of chili powder or pimentón 1 spoon of oregano fresco or seco Ramitas de romero fresco o tomillo Optional: a chorrito of vinagre or white wine)

Preparación

  1. Set up the ribrack in the grill and cover the top creating a "oven".
  2. Set the charcoal below and on top and Slow-roast the ribs bone-side down for 3 hours while hydrating with your salmuera.
  3. Rotate and cook meat-side down for 30 to 45 minutes to finish.
  4. The exterior should be mahogany and the interior meltingly tender.
  5. Season generously with coarse salt just before serving.
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Costilla entera Horneada a Baja Temperatura

Costilla entera Horneada a Baja Temperatura

360 min Fácil Ver recetaCerrar receta
Costilla / Asado · OVEN · 360 MIN Enlace a esta receta

An exercise in patience where low oven temperatures transform the ribs into a succulent, pull-apart feast.

Ingredientes

  • Beef Ribs (4.5kg)
  • Red Wine (400ml)
  • Garlic (4 cloves)
  • Black Pepper (to taste)

Preparación

  1. Preheat oven to 120°C.
  2. Rub ribs with pepper and salt.
  3. Place in a roasting dish, adding wine and garlic at the base.
  4. Cover tightly with foil and slow-roast for 5 hours.
  5. Remove foil, increase heat to 220°C, and caramelize for 10 minutes.
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Costilla banderita en Olla con Vegetales de Estación

Costilla banderita en Olla con Vegetales de Estación

150 min Media Ver recetaCerrar receta
Costilla / Asado · POT · 150 MIN Enlace a esta receta

A hearty, rustic stew where the beef ribs release their deep collagen into a rich broth with garden vegetables.

Ingredientes

  • Beef Ribs (1kg)
  • Carrots (3)
  • Potatoes (3)
  • Beef Broth (500ml)

Preparación

  1. Brown the rib segments in a heavy pot.
  2. Add vegetables and cover with beef broth.
  3. Simmer covered on low heat for 2 hours.
  4. Skim any excess fat from the top.
  5. Serve in deep bowls with crusty bread.
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Costilla banderita al Malbec en Slow Cooker

Costilla banderita al Malbec en Slow Cooker

480 min Fácil Ver recetaCerrar receta
Costilla / Asado · SLOW COOKER · 480 MIN Enlace a esta receta

Deeply flavorful and incredibly tender, this preparation allows the tannins of the wine to perfectly complement the beef fat.

Ingredientes

  • Beef Ribs (1.2kg)
  • Malbec (300ml)
  • Onion (1)
  • Thyme (2 sprigs)

Preparación

  1. Place ribs into the slow cooker.
  2. Add wine, chopped onions, and thyme.
  3. Cook on low for 8 hours.
  4. Carefully remove the ribs, which should be falling off the bone.
  5. Reduce the remaining liquid in a pan to create a rich glaze.
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Costilla banderita en Air Fryer con Hierbas

Costilla banderita en Air Fryer con Hierbas

30 min Fácil Ver recetaCerrar receta
Costilla / Asado · AIR FRYER · 30 MIN Enlace a esta receta

Modern and convenient, this method yields surprisingly crispy results while keeping the meat juicy.

Ingredientes

  • Beef Ribs (500g)
  • Dried Oregano (1 tsp)
  • Salt (to taste)

Preparación

  1. Preheat air fryer to 200°C.
  2. Season ribs with salt and oregano.
  3. Place in a single layer in the air fryer basket.
  4. Cook for 15-18 minutes, flipping halfway through.
  5. Rest for 5 minutes before serving.
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Costilla Banderita / Asado Banderita

Costilla con Manteca de Ajo y Perejil

50 min Fácil Ver recetaCerrar receta
Costilla / Asado · GRILL · 50 MIN Enlace a esta receta

An indulgent take where the finished ribs are topped with a compound butter that melts into the meat.

Ingredientes

  • Beef Ribs (1kg)
  • Butter (50g)
  • Garlic (2 cloves)
  • Parsley (1 tbsp)

Preparación

  1. Grill ribs to your desired level of doneness.
  2. Mix softened butter with minced garlic and chopped parsley.
  3. Immediately upon removing the ribs from the grill, place a dollop of butter on each piece.
  4. Let the butter melt into the crevices.
  5. Serve as the butter begins to pool.
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Entraña

Entraña con Salsa de Alcaparras

20 min Media Ver recetaCerrar receta
Entraña · GRILL · 20 MIN Enlace a esta receta

The skirt steak's inherent mineral intensity finds a perfect match in the sharp, briny acidity of a caper-based dressing.

Ingredientes

  • Skirt Steak (600g)
  • Capers (2 tbsp)
  • Lemon Juice (1 tbsp)
  • Olive Oil (3 tbsp)

Preparación

  1. Heat the grill to maximum intensity.
  2. Season skirt steak with fine salt.
  3. Sear for 3-4 minutes per side for a perfect medium-rare.
  4. Mince capers and mix with lemon juice and olive oil.
  5. Rest the meat and slice against the grain before drizzling with the sauce.
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Entraña

Entraña al Chimichurri de Ají Molido

25 min Fácil Ver recetaCerrar receta
Entraña · GRILL · 25 MIN Enlace a esta receta

A classic Argentine staple where the heat of dried red pepper flakes in the chimichurri elevates the savory profile of the skirt steak.

Ingredientes

  • Skirt Steak (800g)
  • Ají Molido (1 tsp)
  • Parsley (1 bunch)
  • Garlic (3 cloves)

Preparación

  1. Prepare the chimichurri with parsley, garlic, vinegar, and ají molido.
  2. Get the grill extremely hot.
  3. Sear the skirt steak for 3-4 minutes per side.
  4. Remove and allow to rest for 5 minutes.
  5. Slice against the grain and serve with a generous amount of chimichurri.
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Entraña

Entraña en Sartén con Manteca de Hierbas

15 min Fácil Ver recetaCerrar receta
Entraña · PAN · 15 MIN Enlace a esta receta

A perfect weeknight solution; the skirt steak is pan-seared and finished with a rich compound butter that melts effortlessly.

Ingredientes

  • Skirt Steak (500g)
  • Butter (40g)
  • Rosemary (1 sprig)
  • Garlic (1 clove)

Preparación

  1. Get a heavy pan smoking hot.
  2. Season steak and place in the pan.
  3. Sear for 3 minutes per side.
  4. In the last minute, add butter, rosemary, and garlic to the pan.
  5. Baste the steak with the foaming butter before removing.
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Entraña

Brochettes de Entraña y Chorizo

30 min Media Ver recetaCerrar receta
Entraña · GRILL · 30 MIN Enlace a esta receta

A festive combination of skirt steak and chorizo that brings a variety of textures and smoky flavors to the fire.

Ingredientes

  • Skirt Steak (500g)
  • Chorizo (2 links)
  • Bell Peppers (2)

Preparación

  1. Cube the skirt steak into 1-inch pieces.
  2. Cut chorizo into thick rounds and peppers into squares.
  3. Thread onto skewers, alternating meat, sausage, and peppers.
  4. Grill over direct heat, turning often.
  5. Serve with a side of crusty bread.
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Entraña con Mostaza Dijon y Estragón

Entraña con Mostaza Dijon y Estragón

20 min Media Ver recetaCerrar receta
Entraña · PAN · 20 MIN Enlace a esta receta

A refined, sophisticated preparation that pairs the bold flavor of skirt steak with the sharp, aromatic notes of mustard and tarragon.

Ingredientes

  • Skirt Steak (500g)
  • Dijon Mustard (2 tbsp)
  • Tarragon (1 tsp)
  • Olive Oil (1 tbsp)

Preparación

  1. Coat the skirt steak in a thin layer of Dijon mustard.
  2. Sear in a hot pan to your preferred doneness.
  3. Remove and let rest for 5 minutes.
  4. Scatter fresh tarragon over the steak while it rests.
  5. Slice against the grain and serve.
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Entraña al Horno con Sal Gruesa

Entraña al Horno con Sal Gruesa

25 min Fácil Ver recetaCerrar receta
Entraña · OVEN · 25 MIN Enlace a esta receta

Achieve a perfectly uniform cook on skirt steak using the oven, resulting in a tender, salt-crusted delight.

Ingredientes

  • Skirt Steak (600g)
  • Coarse Salt (1 tbsp)
  • Black Pepper (to taste)

Preparación

  1. Preheat oven to 230°C.
  2. Season steak heavily with coarse salt and pepper.
  3. Place on a baking tray in the middle rack.
  4. Roast for 8-10 minutes for medium-rare.
  5. Allow to rest for 5 minutes before slicing thinly.
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Entraña

Entraña Maridada con Soja y Jengibre

40 min Media Ver recetaCerrar receta
Entraña · PAN · 40 MIN Enlace a esta receta

An Asian-inspired marinade brings a bright, zesty note to the skirt steak that contrasts beautifully with its natural richness.

Ingredientes

  • Skirt Steak (500g)
  • Soy Sauce (3 tbsp)
  • Ginger (1 tsp)
  • Honey (1 tsp)

Preparación

  1. Marinate the skirt steak in soy, grated ginger, and honey for 20 minutes.
  2. Remove from marinade and pat dry.
  3. Sear in a smoking hot pan for 3 minutes per side.
  4. Allow the meat to rest on a board.
  5. Slice against the grain and serve.
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Entraña

Entraña al Estilo 'Street Food'

20 min Fácil Ver recetaCerrar receta
Entraña · GRILL · 20 MIN Enlace a esta receta

A casual, vibrant preparation that makes for a perfect, easy dinner when served inside fresh, crusty rolls.

Ingredientes

  • Skirt Steak (600g)
  • Rolls (4)
  • Chimichurri (to taste)

Preparación

  1. Grill the skirt steak over high heat until charred.
  2. Toast the rolls on the grill.
  3. Thinly slice the steak against the grain.
  4. Stuff the rolls with the meat.
  5. Top with plenty of chimichurri and serve immediately.
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Entraña

Entraña con Reducción de Vino Tinto

30 min Difícil Ver recetaCerrar receta
Entraña · PAN · 30 MIN Enlace a esta receta

This preparation elevates the humble skirt steak with a rich, velvety wine sauce, making it a perfect celebratory meal.

Ingredientes

  • Skirt Steak (600g)
  • Red Wine (150ml)
  • Butter (20g)
  • Shallot (1)

Preparación

  1. Sear the steak in a hot pan and set aside to rest.
  2. In the same pan, sauté finely diced shallots.
  3. Pour in the wine and reduce until syrupy.
  4. Whisk in the butter for shine.
  5. Slice the steak and coat with the rich wine reduction.
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Bife de Chorizo

Bife de Chorizo al Malbec

25 min Media Ver recetaCerrar receta
Bife de Chorizo · PAN · 25 MIN Enlace a esta receta

A sophisticated reduction of deep Argentine Malbec enhances the bold, beefy character of this iconic cut.

Ingredientes

  • Bife de Chorizo (2 steaks)
  • Malbec wine (200ml)
  • Shallots, minced (2)
  • Butter (30g)

Preparación

  1. Season steaks generously with sea salt.
  2. Sear in a hot pan for 4 minutes per side.
  3. Remove meat to rest.
  4. Sauté shallots in the same pan, then deglaze with Malbec.
  5. Reduce sauce until syrupy and mount with butter before serving over steak.
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Bife de Chorizo

Bife de Chorizo con Chimichurri de Autor

40 min Fácil Ver recetaCerrar receta
Bife de Chorizo · GRILL · 40 MIN Enlace a esta receta

The quintessential Sunday asado experience, featuring my own balanced take on the classic herb-driven sauce.

Ingredientes

  • Bife de Chorizo (1kg piece)
  • Parsley, chopped (1 cup)
  • Garlic, minced (4 cloves)
  • Olive Oil (150ml)

Preparación

  1. Prepare the grill for medium-high heat.
  2. Whisk herbs, garlic, oil, vinegar, and chili flakes for the chimichurri.
  3. Grill steak for 7 minutes per side for medium-rare.
  4. Let the meat rest for 10 minutes in a warm place.
  5. Slice against the grain and bathe heavily in the chimichurri.
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Bife de Chorizo

Bife de Chorizo a la Parrilla con Sal Gruesa

50 min Difícil Ver recetaCerrar receta
Bife de Chorizo · OPEN FIRE · 50 MIN Enlace a esta receta

The pure, unadulterated essence of the Argentine field, focusing on charcoal heat and premium beef quality.

Ingredientes

  • Bife de Chorizo (1.5kg bone-in)
  • Coarse sea salt (As needed)

Preparación

  1. Prepare a clean wood fire until white embers form.
  2. Season the meat heavily with sea salt 10 minutes before grilling.
  3. Place meat over the fire for 12 minutes per side.
  4. Check doneness by touch to ensure medium-rare.
  5. Rest the meat on a wooden board before slicing for the table.
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Bife de Chorizo

Bife de Chorizo al Horno con Vegetales

45 min Fácil Ver recetaCerrar receta
Bife de Chorizo · OVEN · 45 MIN Enlace a esta receta

A hearty, one-pan weeknight solution that lets the oven do the heavy lifting while maintaining refined flavor.

Ingredientes

  • Bife de Chorizo (2 steaks)
  • Baby potatoes, halved (500g)
  • Olive oil (3 tbsp)
  • Fresh rosemary (2 sprigs)

Preparación

  1. Preheat oven to 200°C.
  2. Toss potatoes in olive oil and herbs on a roasting tray.
  3. Roast potatoes for 20 minutes.
  4. Push potatoes aside and add the seasoned steaks to the tray.
  5. Roast for another 12-15 minutes until steaks reach desired doneness.
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Bife de Chorizo

Bife de Chorizo con Manteca de Chimichurri

25 min Fácil Ver recetaCerrar receta
Bife de Chorizo · PAN · 25 MIN Enlace a esta receta

An elegant twist where melting herb-butter coats every bite as you carve.

Ingredientes

  • Bife de Chorizo (2 steaks)
  • Butter, softened (50g)
  • Dried oregano (1 tsp)
  • Garlic, grated (1 clove)

Preparación

  1. Mix butter, oregano, and garlic into a cylinder and refrigerate.
  2. Sear steaks in a hot pan to your preference.
  3. Remove steaks and let rest.
  4. Place a medallion of the compound butter on each steak.
  5. Allow it to melt naturally over the warm meat for one minute before serving.
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Bife de Chorizo

Bife de Chorizo Marinado al Limón

35 min Fácil Ver recetaCerrar receta
Bife de Chorizo · PAN · 35 MIN Enlace a esta receta

Bright and refreshing, the citrus notes cut through the richness of the fat, ideal for a warm afternoon lunch.

Ingredientes

  • Bife de Chorizo (400g)
  • Lemon juice (2 tbsp)
  • Olive oil (2 tbsp)
  • Black pepper (To taste)

Preparación

  1. Marinate meat in lemon juice, oil, and pepper for 20 minutes.
  2. Heat a pan until smoking.
  3. Sear the strips rapidly for 3 minutes total.
  4. Remove from heat immediately to maintain tenderness.
  5. Serve atop a bed of fresh greens.
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Bife de Chorizo

Bife de Chorizo a la Mostaza

30 min Media Ver recetaCerrar receta
Bife de Chorizo · PAN · 30 MIN Enlace a esta receta

Classic mustard provides a sharp, savory tang that elevates the profile of our premium grass-fed beef.

Ingredientes

  • Bife de Chorizo (2 steaks)
  • Dijon mustard (2 tbsp)
  • Beef stock (50ml)
  • Cream (30ml)

Preparación

  1. Sear steaks to medium-rare.
  2. Remove steaks and stir mustard and stock into the pan juices.
  3. Add cream and reduce slightly.
  4. Return steaks to the pan for 30 seconds to coat.
  5. Serve with crusty bread for the sauce.
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Bife de Chorizo

Bife de Chorizo con Salsa Criolla

40 min Fácil Ver recetaCerrar receta
Bife de Chorizo · GRILL · 40 MIN Enlace a esta receta

A vibrant, crunchy salsa that brings the freshness of the garden to the deep flavor of the steak.

Ingredientes

  • Bife de Chorizo (4 steaks)
  • Red pepper, diced (1)
  • Red onion, diced (1)
  • Vinegar (50ml)

Preparación

  1. Finely dice peppers and onions, mix with oil and vinegar for the criolla.
  2. Grill steaks over high charcoal heat.
  3. Aim for 6 minutes per side for perfect medium-rare.
  4. Rest meat for 8 minutes.
  5. Spoon the fresh, acidic salsa generously over the hot steak.
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Ojo de Bife

Ojo de Bife a la Manteca de Hierbas

25 min Media Ver recetaCerrar receta
Ojo de Bife · PAN · 25 MIN Enlace a esta receta

The marbling of the Ojo de Bife shines through with the subtle infusion of aromatics.

Ingredientes

  • Ojo de Bife (2 steaks)
  • Butter (50g)
  • Fresh thyme (3 sprigs)
  • Garlic, crushed (2 cloves)

Preparación

  1. Sear Ojo de Bife until a crust develops.
  2. Lower the heat and add butter, thyme, and garlic to the pan.
  3. Continuously spoon the foaming, infused butter over the steaks (baste).
  4. Remove when internal temperature hits 52°C.
  5. Serve immediately, drizzling the remaining pan butter.
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Ojo de Bife

Ojo de Bife a la Sal Parrillera

45 min Fácil Ver recetaCerrar receta
Ojo de Bife · GRILL · 45 MIN Enlace a esta receta

An exercise in restraint where only the quality of the beef and a touch of salt are required.

Ingredientes

  • Ojo de Bife (1.2kg piece)
  • Coarse salt (As needed)

Preparación

  1. Prepare a bed of charcoal.
  2. Salt the meat liberally on both sides.
  3. Grill over moderate-high heat for 10-12 minutes per side.
  4. Let rest on a rack for 15 minutes.
  5. Slice and serve at room temperature.
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Ojo de Bife

Ojo de Bife con Reducción de Balsámico

30 min Media Ver recetaCerrar receta
Ojo de Bife · PAN · 30 MIN Enlace a esta receta

The sweetness of a balsamic reduction plays beautifully against the rendered fat of this rich cut.

Ingredientes

  • Ojo de Bife (2 steaks)
  • Balsamic vinegar (100ml)
  • Honey (1 tsp)

Preparación

  1. Sear steaks to desired doneness.
  2. In a separate small pot, simmer vinegar and honey until reduced by half.
  3. Plate the resting steaks.
  4. Drizzle the thick balsamic glaze over the beef.
  5. Finish with a sprinkle of flaky sea salt.
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Ojo de Bife

Ojo de Bife en Costra de Hierbas

50 min Difícil Ver recetaCerrar receta
Ojo de Bife · OVEN · 50 MIN Enlace a esta receta

Fresh herbs create a aromatic barrier that seals in the rich natural juices during high-heat cooking.

Ingredientes

  • Ojo de Bife (1kg)
  • Mixed herbs, chopped (1 cup)
  • Breadcrumbs (1/2 cup)

Preparación

  1. Preheat oven to 220°C.
  2. Sear the meat quickly on all sides in a pan.
  3. Mix herbs and breadcrumbs and press onto the meat.
  4. Roast until an internal temperature of 55°C is reached.
  5. Rest for 20 minutes before carving.
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Ojo de Bife

Ojo de Bife con Champiñones

25 min Media Ver recetaCerrar receta
Ojo de Bife · PAN · 25 MIN Enlace a esta receta

Earthy mushrooms and succulent beef make for a classic pairing that never fails to impress.

Ingredientes

  • Ojo de Bife (2 steaks)
  • Mushrooms, sliced (200g)
  • Butter (30g)

Preparación

  1. Sear steaks and set aside.
  2. In the same pan, sauté mushrooms until browned.
  3. Add butter to the mushrooms.
  4. Return steaks to the pan and coat with the mushroom butter.
  5. Serve immediately.
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Ojo de Bife

Ojo de Bife al Fuego de Leña

60 min Difícil Ver recetaCerrar receta
Ojo de Bife · OPEN FIRE · 60 MIN Enlace a esta receta

Cooking over open wood fire adds a smoky depth to the ribeye that charcoal alone cannot achieve.

Ingredientes

  • Ojo de Bife (4 slices)
  • Coarse salt (As needed)

Preparación

  1. Build a fire and wait until you have a deep bed of coals.
  2. Place the grid relatively high to ensure slow cooking.
  3. Cook for 15 minutes per side for a perfect crust.
  4. Watch the rendered fat drip into the coals for flavor.
  5. Rest for 10 minutes on a wooden board.
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Ojo de Bife

Ojo de Bife a la Pimienta Verde

20 min Media Ver recetaCerrar receta
Ojo de Bife · PAN · 20 MIN Enlace a esta receta

A classic bistro style preparation where the peppercorns provide a delicate, aromatic heat.

Ingredientes

  • Ojo de Bife (1 large steak)
  • Green peppercorns (1 tbsp)
  • Cream (50ml)

Preparación

  1. Sear the steak quickly.
  2. Remove and add peppercorns to the pan.
  3. Deglaze with a splash of water, add cream.
  4. Reduce sauce until it coats the spoon.
  5. Pour over the sliced steak.
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Ojo de Bife

Ojo de Bife en Airfryer con Ajos Confitados

20 min Fácil Ver recetaCerrar receta
Ojo de Bife · AIR FRYER · 20 MIN Enlace a esta receta

A modern, efficient approach that yields surprisingly tender results with the sweetness of slow-cooked garlic.

Ingredientes

  • Ojo de Bife (1 steak)
  • Garlic head, sliced top (1)
  • Olive oil (1 tbsp)

Preparación

  1. Preheat air fryer to 200°C.
  2. Place steak and garlic head in the basket.
  3. Cook for 8-10 minutes for medium-rare.
  4. Remove steak and let rest.
  5. Squeeze the soft garlic cloves over the steak as a sauce.
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Ojo de Bife

Ojo de Bife con Salsa de Malbec y Pasas

35 min Media Ver recetaCerrar receta
Ojo de Bife · PAN · 35 MIN Enlace a esta receta

The fruitiness of the wine reduction is balanced by the sweetness of raisins, perfectly matching the marbling.

Ingredientes

  • Ojo de Bife (2 steaks)
  • Malbec (150ml)
  • Raisins (20g)

Preparación

  1. Sear the steaks.
  2. Deglaze pan with Malbec, add raisins.
  3. Reduce until the sauce is thick and glossy.
  4. Spoon over the rested steaks.
  5. Garnish with a touch of fresh parsley.
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Lomo

Lomo al Sartén con Salsa de Mostaza y Estragón

25 min Media Ver recetaCerrar receta
Lomo · PAN · 25 MIN Enlace a esta receta

A classic, elegant preparation where the tenderness of the lomo is elevated by the sharp, licorice notes of fresh tarragon.

Ingredientes

  • Lomo (2 steaks)
  • Dijon mustard (2 tbsp)
  • Fresh tarragon (1 tbsp chopped)
  • Heavy cream (50ml)

Preparación

  1. Season the tenderloin steaks with salt and pepper.
  2. Sear in a hot pan to your desired doneness.
  3. Remove steaks and lower heat.
  4. Whisk mustard and cream into the pan, then stir in the tarragon.
  5. Pour the sauce over the meat and serve immediately.
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Lomo

Lomo a la Parrilla con Aceite de Chimichurri

35 min Fácil Ver recetaCerrar receta
Lomo · GRILL · 35 MIN Enlace a esta receta

The most tender cut of the animal, prepared on the fire and finished with a bright, herbaceous oil.

Ingredientes

  • Lomo (800g)
  • Olive oil (100ml)
  • Parsley (1 cup)
  • Garlic (3 cloves)

Preparación

  1. Grill the whole tenderloin over medium-high heat for 20 minutes.
  2. Blend the parsley, garlic, and oil to create a vibrant green oil.
  3. Let the lomo rest for 10 minutes.
  4. Slice into thick medallions.
  5. Drizzle the bright chimichurri oil over the center of the slices.
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Lomo

Lomo Salteado con Vegetales de Estación

20 min Fácil Ver recetaCerrar receta
Lomo · PAN · 20 MIN Enlace a esta receta

A quick and vibrant meal where the tenderloin is sliced thin to absorb the juices of seasonal vegetables.

Ingredientes

  • Lomo (400g)
  • Mixed peppers, sliced (2)
  • Soy sauce (1 tbsp)

Preparación

  1. Cut the tenderloin into thin strips.
  2. Sear in a very hot pan for 2 minutes.
  3. Add the peppers and toss for another 3 minutes.
  4. Deglaze with soy sauce.
  5. Serve immediately in a bowl.
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Lomo

Medallones de Lomo con Salsa de Hongos

45 min Media Ver recetaCerrar receta
Lomo · POT · 45 MIN Enlace a esta receta

The quintessential family feast dish, combining the luxury of lomo with the deep umami of wild mushrooms.

Ingredientes

  • Lomo (1kg in medallions)
  • Dried Porcini, rehydrated (30g)
  • Cream (100ml)

Preparación

  1. Sear the medallions.
  2. Cook the rehydrated porcini in a pot with cream until reduced.
  3. Stir in the pan drippings from the meat.
  4. Return the medallions to the pot for 1 minute.
  5. Serve with a side of mashed potatoes.
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Lomo

Lomo con Glaseado de Miel y Soja

25 min Media Ver recetaCerrar receta
Lomo · PAN · 25 MIN Enlace a esta receta

A modern, Asian-influenced glaze that caramelizes perfectly on the clean surface of the tenderloin.

Ingredientes

  • Lomo (2 medallions)
  • Honey (1 tbsp)
  • Soy sauce (2 tbsp)

Preparación

  1. Mix honey and soy sauce.
  2. Sear medallions until almost done.
  3. Pour the glaze into the pan.
  4. Allow to caramelize over the meat for 1 minute.
  5. Remove to a plate and pour the pan syrup over.
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Lomo

Lomo al Malbec con Cebollitas

60 min Difícil Ver recetaCerrar receta
Lomo · POT · 60 MIN Enlace a esta receta

The tenderness of the lomo is complemented by the sweetness of small glazed onions and the depth of wine.

Ingredientes

  • Lomo (1kg)
  • Pearl onions, peeled (10)
  • Malbec wine (300ml)

Preparación

  1. Sear the whole tenderloin.
  2. In a pot, braise the onions in wine until tender.
  3. Add the lomo to the pot, cover and cook for 15 minutes.
  4. Remove the meat and let it rest.
  5. Reduce the wine and onion sauce until syrupy.
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Lomo

Lomo a la Pimienta Negra

20 min Fácil Ver recetaCerrar receta
Lomo · PAN · 20 MIN Enlace a esta receta

The classic, bold flavor profile of coarse black pepper, creating a crust that commands attention.

Ingredientes

  • Lomo (1 steak)
  • Coarse crushed pepper (2 tbsp)

Preparación

  1. Press pepper heavily onto the meat.
  2. Sear in a hot dry pan.
  3. Cook for 3 minutes per side for rare.
  4. Rest before slicing.
  5. Season with salt only after cooking.
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Lomo

Lomo en su Jugo al Horno

60 min Difícil Ver recetaCerrar receta
Lomo · OVEN · 60 MIN Enlace a esta receta

Slowly roasted with aromatic vegetables to create a natural, concentrated beef jus.

Ingredientes

  • Lomo (1.2kg)
  • Carrots, chopped (2)
  • Celery, chopped (2)

Preparación

  1. Place vegetables in an oven tray.
  2. Sear the meat and place on top of vegetables.
  3. Roast at 180°C for 35 minutes.
  4. Remove meat and strain the juices.
  5. Serve the reduced juices over the carved tenderloin.
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Vacío Parrillero

Vacío al Asador con Chimichurri Criollo

180 min Difícil Ver recetaCerrar receta
Vacío · OPEN FIRE · 180 MIN Enlace a esta receta

A traditional Sunday ritual honoring the fire, where the Vacío is slow-roasted to develop a crisp, mahogany bark while keeping the center succulent and tender.

Ingredientes

  • Vacío (2kg)
  • Coarse Salt (50g)
  • Parsley (1 bunch)
  • Garlic (4 cloves)
  • Red Pepper Flakes (1 tbsp)

Preparación

  1. Prepare a bed of embers from hardwood coals.
  2. Season the Vacío generously with coarse salt.
  3. Attach the meat to the cruz cross over the open fire.
  4. Maintain low heat for 3 hours, turning once.
  5. Prepare the chimichurri with minced parsley, garlic, and oil.
  6. Slice against the grain and serve immediately.
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Vacío Parrillero

Vacío a la Parrilla con Salsa Provenzal

45 min Fácil Ver recetaCerrar receta
Vacío · GRILL · 45 MIN Enlace a esta receta

A quick and refined approach to the flank, seared over charcoal for maximum flavor.

Ingredientes

  • Vacío (800g)
  • Garlic (3 cloves)
  • Parsley (0.5 cup)
  • Olive Oil (100ml)

Preparación

  1. Preheat the grill to high heat.
  2. Season the meat with salt on both sides.
  3. Sear the meat for 7 minutes per side.
  4. Whisk garlic, parsley, and olive oil in a bowl.
  5. Let the steak rest for 10 minutes.
  6. Top with the fresh provenzal sauce and serve.
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Vacío Parrillero

Vacío Braseado al Malbec

240 min Media Ver recetaCerrar receta
Vacío · POT · 240 MIN Enlace a esta receta

A sophisticated, fall-apart tender preparation where the beef is slow-cooked in rich red wine.

Ingredientes

  • Vacío (1.5kg)
  • Malbec (750ml)
  • Carrots (3 units)
  • Onions (2 units)

Preparación

  1. Sear the Vacío in a heavy pot until browned.
  2. Add chopped vegetables and sauté.
  3. Pour in the Malbec and cover with stock.
  4. Simmer on low heat for 3.5 hours.
  5. Remove the meat and reduce the sauce.
  6. Serve the sliced meat bathed in the reduction.
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Vacío Relleno con Espinacas y Queso

Vacío Relleno con Espinacas y Queso

90 min Difícil Ver recetaCerrar receta
Vacío · OVEN · 90 MIN Enlace a esta receta

A festive centerpiece, butterflied and stuffed with rustic flavors that impress every guest.

Ingredientes

  • Vacío (2kg)
  • Spinach (500g)
  • Provolone (200g)
  • Red Pepper (1 unit)

Preparación

  1. Butterfly the Vacío carefully.
  2. Sauté spinach and red peppers.
  3. Layer the stuffing and cheese onto the meat.
  4. Roll and tie securely with butcher's twine.
  5. Roast in the oven at 180C for 75 minutes.
  6. Rest before slicing into wheels.
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Vacío Parrillero

Vacío al Horno con Vegetales a la Sal

120 min Fácil Ver recetaCerrar receta
Vacío · OVEN · 120 MIN Enlace a esta receta

A balanced, effortless family meal where the beef cooks slowly alongside seasonal root vegetables.

Ingredientes

  • Vacío (1.2kg)
  • Potatoes (500g)
  • Carrots (400g)
  • Rosemary (2 sprigs)

Preparación

  1. Toss vegetables with oil and rosemary.
  2. Place the Vacío on top of the bed of vegetables.
  3. Season everything with rock salt.
  4. Roast at 190C for 90 minutes.
  5. Remove the meat and let it rest.
  6. Serve the vegetables as a side to the beef.
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Vacío Parrillero

Vacío en Tiras con Salsa Criolla

30 min Fácil Ver recetaCerrar receta
Vacío · GRILL · 30 MIN Enlace a esta receta

Classic Argentine 'tira de vacío', grilled fast to achieve that signature smoky chew.

Ingredientes

  • Vacío strips (1kg)
  • Onion (1 unit)
  • Tomato (2 units)
  • Vinegar (50ml)

Preparación

  1. Prepare the grill to medium-high heat.
  2. Dice peppers, onions, and tomatoes for the criolla.
  3. Season strips and grill for 5 minutes per side.
  4. Dress the salad with vinegar and oil.
  5. Let the beef rest for 5 minutes.
  6. Serve the hot strips with the fresh criolla sauce.
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Vacío Parrillero

Vacío al Disco de Arado

70 min Media Ver recetaCerrar receta
Vacío · OPEN FIRE · 70 MIN Enlace a esta receta

Cooked in the traditional metal disc, this recipe infuses the beef with country-style aromatics.

Ingredientes

  • Vacío (1.5kg)
  • Garlic (5 cloves)
  • Wine (200ml)
  • Cream (100ml)

Preparación

  1. Heat the disc over a medium flame.
  2. Sear the meat chunks until golden brown.
  3. Add garlic and deglaze with wine.
  4. Add cream and simmer for 15 minutes.
  5. Adjust seasoning with salt and pepper.
  6. Serve directly from the disc.
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Matambre

Matambre Arrollado a la Pizza

150 min Difícil Ver recetaCerrar receta
Matambre · OVEN · 150 MIN Enlace a esta receta

A fun and indulgent twist on the classic roll, featuring a tomato and cheese topping.

Ingredientes

  • Matambre (1.5kg)
  • Tomato Sauce (200g)
  • Mozzarella (200g)
  • Oregano (1 tsp)

Preparación

  1. Clean the Matambre and lay flat.
  2. Roll tightly and tie with twine.
  3. Boil in water for 90 minutes to tenderize.
  4. Roast the roll with tomato sauce.
  5. Top with mozzarella and oregano.
  6. Melt the cheese and slice.
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Matambre

Matambre a la Parrilla con Limón

50 min Media Ver recetaCerrar receta
Matambre · GRILL · 50 MIN Enlace a esta receta

A crisp, thin-cut delicacy that relies on high heat and a sharp acidity to shine.

Ingredientes

  • Matambre (1kg)
  • Lemon (2 units)
  • Salt (to taste)

Preparación

  1. Preheat the grill to high.
  2. Season the Matambre thoroughly with salt.
  3. Grill for 15 minutes on the fat side down.
  4. Flip and grill for 10 more minutes.
  5. Squeeze generous amounts of lemon over the meat.
  6. Slice into strips and serve immediately.
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Matambre

Matambre a la Leche

180 min Media Ver recetaCerrar receta
Matambre · POT · 180 MIN Enlace a esta receta

The secret to unparalleled tenderness, braising the Matambre in milk and aromatics.

Ingredientes

  • Matambre (1kg)
  • Milk (1L)
  • Onion (1 unit)
  • Bay Leaf (2 units)

Preparación

  1. Place Matambre in a large pot.
  2. Cover with milk, onion, and bay leaves.
  3. Simmer on low heat for 2 hours.
  4. Remove and drain the meat.
  5. Brown in a hot pan for 5 minutes.
  6. Serve tender and creamy-infused strips.
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Matambre

Tacos de Matambre al Aire

25 min Fácil Ver recetaCerrar receta
Matambre · AIR FRYER · 25 MIN Enlace a esta receta

Modern technique meets traditional cut, resulting in crispy, bite-sized beef portions.

Ingredientes

  • Matambre (500g)
  • Paprika (1 tsp)
  • Lime (1 unit)

Preparación

  1. Slice Matambre into thin strips.
  2. Season with paprika and salt.
  3. Air fry at 200C for 12 minutes.
  4. Warm the tortillas.
  5. Place beef in tacos with lime juice.
  6. Serve with a quick cabbage slaw.
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Matambre

Matambre a la Fuga

70 min Media Ver recetaCerrar receta
Matambre · OVEN · 70 MIN Enlace a esta receta

Inspired by the Argentine fugazzeta, this Matambre is topped with an ocean of sweet onions and cheese.

Ingredientes

  • Matambre (1kg)
  • Onions (4 units)
  • Mozzarella (250g)

Preparación

  1. Sauté onions until translucent and sweet.
  2. Sear the Matambre in an oven-safe dish.
  3. Top with the sautéed onions.
  4. Cover with mozzarella and bake until melted.
  5. Grill the top to get a golden crust.
  6. Slice and serve warm.
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Matambre

Matambre con Salsa de Mostaza y Miel

40 min Media Ver recetaCerrar receta
Matambre · PAN · 40 MIN Enlace a esta receta

A refined sweet-and-savory preparation perfect for an intimate evening.

Ingredientes

  • Matambre (600g)
  • Mustard (2 tbsp)
  • Honey (1 tbsp)

Preparación

  1. Slice the Matambre into bite-sized medallions.
  2. Sear in a pan until crisp.
  3. Mix mustard and honey in a small bowl.
  4. Add the sauce to the pan and coat the beef.
  5. Reduce until sticky and aromatic.
  6. Serve with a side of steamed greens.
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Matambre

Matambre al Malbec y Hierbas

480 min Fácil Ver recetaCerrar receta
Matambre · SLOW COOKER · 480 MIN Enlace a esta receta

Slowly cooked until the fibers surrender, this dish is the epitome of Argentine comfort.

Ingredientes

  • Matambre (1kg)
  • Malbec (300ml)
  • Thyme (1 sprig)

Preparación

  1. Roll the meat and place in the slow cooker.
  2. Add wine and fresh herbs.
  3. Cover and cook on low for 8 hours.
  4. Carefully remove the meat and slice.
  5. Reduce the cooking liquid in a pan.
  6. Pour the reduction over the meat.
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Colita de Cuadril

Colita de Cuadril al Horno con Romero

55 min Fácil Ver recetaCerrar receta
Colita de Cuadril · OVEN · 55 MIN Enlace a esta receta

A classic, foolproof roast featuring a crispy rosemary-salt crust that locks in juices.

Ingredientes

  • Colita (1kg)
  • Rosemary (2 sprigs)
  • Sea Salt (1 tbsp)

Preparación

  1. Preheat oven to 220C.
  2. Rub the Colita with rosemary and sea salt.
  3. Sear the meat quickly in a hot pan.
  4. Roast in the oven for 35 minutes.
  5. Let rest for 15 minutes before carving.
  6. Slice thinly and serve with roasted potatoes.
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Colita de Cuadril

Colita de Cuadril a la Parrilla con Mostaza

45 min Media Ver recetaCerrar receta
Colita de Cuadril · GRILL · 45 MIN Enlace a esta receta

Grilling the Colita gives it a deep, smoky profile, perfectly complemented by a tangy mustard glaze.

Ingredientes

  • Colita (1kg)
  • Mustard (3 tbsp)
  • Black Pepper (1 tsp)

Preparación

  1. Prepare the grill with medium coals.
  2. Season the meat with pepper.
  3. Grill for 15 minutes per side.
  4. Brush with mustard during the final 5 minutes.
  5. Rest the meat for 10 minutes.
  6. Slice and serve.
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Colita de Cuadril

Colita de Cuadril al Vino Tinto

150 min Media Ver recetaCerrar receta
Colita de Cuadril · POT · 150 MIN Enlace a esta receta

A deep and flavorful braise where the beef becomes butter-soft, perfect for cold evenings.

Ingredientes

  • Colita (1.2kg)
  • Red Wine (500ml)
  • Garlic (3 cloves)

Preparación

  1. Sear the Colita in a heavy pot.
  2. Pour in wine and add garlic.
  3. Cover and simmer on low for 2 hours.
  4. Check for tenderness.
  5. Reduce the sauce for 10 minutes.
  6. Serve the sliced meat in the rich sauce.
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Colita de Cuadril

Tacos de Colita de Cuadril

20 min Fácil Ver recetaCerrar receta
Colita de Cuadril · PAN · 20 MIN Enlace a esta receta

Street-food flair using premium beef, perfect for a quick, high-impact lunch.

Ingredientes

  • Colita (500g)
  • Tortillas (6 units)
  • Avocado (1 unit)

Preparación

  1. Cube the Colita into small pieces.
  2. Sear in a hot pan with olive oil.
  3. Season generously.
  4. Warm the tortillas.
  5. Assemble tacos with sliced avocado.
  6. Serve with a squeeze of lime.
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Colita de Cuadril

Colita de Cuadril en Costra de Sal

75 min Difícil Ver recetaCerrar receta
Colita de Cuadril · OVEN · 75 MIN Enlace a esta receta

A theatrical preparation that results in the most moist and tender roast imaginable.

Ingredientes

  • Colita (1kg)
  • Salt (1kg)
  • Egg White (2 units)

Preparación

  1. Mix salt with egg whites.
  2. Cover the entire Colita in the salt mixture.
  3. Bake at 200C for 50 minutes.
  4. Crack the crust with a hammer.
  5. Clean off excess salt.
  6. Carve and serve with chimichurri.
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Colita de Cuadril

Colita de Cuadril con Salsa de Champiñones

40 min Media Ver recetaCerrar receta
Colita de Cuadril · PAN · 40 MIN Enlace a esta receta

A creamy, elegant pairing that elevates the Colita for a sophisticated dining experience.

Ingredientes

  • Colita (800g)
  • Mushrooms (300g)
  • Cream (150ml)

Preparación

  1. Sear the Colita and roast until medium.
  2. Sauté mushrooms in the same pan.
  3. Add cream and simmer.
  4. Slice the meat against the grain.
  5. Bathe in mushroom sauce.
  6. Serve with a side of risotto.
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Colita de Cuadril

Colita de Cuadril al Estilo Campestre

60 min Media Ver recetaCerrar receta
Colita de Cuadril · OPEN FIRE · 60 MIN Enlace a esta receta

Rustic, simple, and honest, cooked over an open fire with local herbs.

Ingredientes

  • Colita (1kg)
  • Oregano (2 tbsp)
  • Garlic (3 cloves)

Preparación

  1. Prepare the fire for moderate coals.
  2. Rub the meat with garlic and herbs.
  3. Place on the grill.
  4. Cook for 25 minutes per side.
  5. Check doneness by touch.
  6. Rest and carve at the table.
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Cuadril

Cuadril al Horno con Vegetales

50 min Fácil Ver recetaCerrar receta
Cuadril · OVEN · 50 MIN Enlace a esta receta

A staple of the Argentine home, combining lean meat and seasonal veggies for a healthy feast.

Ingredientes

  • Cuadril (1kg)
  • Zucchini (2 units)
  • Peppers (2 units)

Preparación

  1. Slice vegetables and season.
  2. Sear the Cuadril in a pan.
  3. Roast the meat and vegetables in the oven.
  4. Cook for 30 minutes at 200C.
  5. Remove and rest.
  6. Slice the beef and serve with vegetables.
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Cuadril

Cuadril Braseado al Vino Tinto

180 min Media Ver recetaCerrar receta
Cuadril · POT · 180 MIN Enlace a esta receta

A masterclass in slow cooking, transforming the Cuadril into a sophisticated, melt-in-your-mouth dish.

Ingredientes

  • Cuadril (1.5kg)
  • Red Wine (500ml)
  • Carrots (2 units)

Preparación

  1. Brown the Cuadril in the pot.
  2. Add chopped carrots and wine.
  3. Cover and simmer for 2.5 hours.
  4. Reduce the sauce until thick.
  5. Carve carefully as it will be very tender.
  6. Serve with mashed potatoes.
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Cuadril

Cuadril a la Parrilla con Chimichurri

30 min Fácil Ver recetaCerrar receta
Cuadril · GRILL · 30 MIN Enlace a esta receta

The quintessential Argentine experience: high-quality Cuadril grilled to perfection.

Ingredientes

  • Cuadril (800g)
  • Parsley (1 cup)
  • Garlic (2 cloves)

Preparación

  1. Prepare a hot grill.
  2. Season the Cuadril with coarse salt.
  3. Grill 8 minutes per side for medium.
  4. Prepare chimichurri with oil and herbs.
  5. Rest the meat for 10 minutes.
  6. Serve with generous chimichurri.
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Cuadril

Brochetas de Cuadril

40 min Media Ver recetaCerrar receta
Cuadril · GRILL · 40 MIN Enlace a esta receta

A fun and communal way to eat beef, skewers perfect for family gatherings or casual BBQs.

Ingredientes

  • Cuadril (1kg)
  • Peppers (2 units)
  • Onion (1 unit)

Preparación

  1. Cube the Cuadril and vegetables.
  2. Thread onto skewers.
  3. Brush with olive oil and spices.
  4. Grill over medium heat for 12 minutes.
  5. Rotate frequently.
  6. Serve hot with side sauces.
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Cuadril

Cuadril al Aire con Especias

20 min Fácil Ver recetaCerrar receta
Cuadril · AIR FRYER · 20 MIN Enlace a esta receta

Fast, healthy, and incredibly flavorful, this recipe uses the air fryer for a crispy finish.

Ingredientes

  • Cuadril (500g)
  • Cumin (1 tsp)
  • Salt (to taste)

Preparación

  1. Slice Cuadril into thick strips.
  2. Rub with cumin and salt.
  3. Air fry at 200C for 8 minutes.
  4. Check doneness and remove.
  5. Let rest briefly.
  6. Serve with a fresh green salad.
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Cuadril

Cuadril en Cocción Lenta

420 min Fácil Ver recetaCerrar receta
Cuadril · SLOW COOKER · 420 MIN Enlace a esta receta

Effortless and rich, allowing the natural flavor of the Cuadril to shine through long hours of heat.

Ingredientes

  • Cuadril (1.5kg)
  • Garlic (1 head)
  • Beef Stock (200ml)

Preparación

  1. Place Cuadril in the slow cooker.
  2. Add peeled garlic cloves and stock.
  3. Cook on low for 7 hours.
  4. Remove the beef and shred lightly.
  5. Mix with reduced cooking juices.
  6. Serve with warm bread.
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Cuadril

Milanesas de Cuadril

30 min Media Ver recetaCerrar receta
Cuadril · PAN · 30 MIN Enlace a esta receta

The national comfort dish, elevated by the premium quality of the Asadazo cut.

Ingredientes

  • Cuadril (600g)
  • Egg (2 units)
  • Breadcrumbs (200g)

Preparación

  1. Flatten the Cuadril slices.
  2. Dip in beaten eggs.
  3. Coat thoroughly in breadcrumbs.
  4. Fry in a shallow pan until golden.
  5. Drain on paper towels.
  6. Serve hot with lemon wedges.
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Nalga

Nalga de Ternera al Horno con Romero

90 min Fácil Ver recetaCerrar receta
Nalga · OVEN · 90 MIN Enlace a esta receta

A classic Sunday roast elevated with the aromatic intensity of mountain rosemary and sea salt.

Ingredientes

  • Nalga (1.5kg)
  • Fresh Rosemary (3 sprigs)
  • Olive Oil (50ml)
  • Sea Salt (20g)

Preparación

  1. Preheat oven to 180C.
  2. Rub the nalga with olive oil and coarse sea salt.
  3. Stud the meat with rosemary sprigs.
  4. Place in a roasting pan and bake for 75 minutes.
  5. Rest for 15 minutes before carving against the grain.
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Peceto

Peceto al Vino Tinto y Hongos

150 min Media Ver recetaCerrar receta
Peceto · POT · 150 MIN Enlace a esta receta

The regal treatment of a lean cut, bathed in a reduction of Malbec and forest mushrooms.

Ingredientes

  • Peceto (1kg)
  • Malbec (500ml)
  • Mushrooms (250g)
  • Shallots (4 units)

Preparación

  1. Brown the whole peceto in a deep pot.
  2. Add sliced shallots and sauté briefly.
  3. Pour in the wine and add mushrooms.
  4. Cover and simmer on low for 2 hours.
  5. Reduce the sauce until thick and glossy before serving.
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Nalga

Nalga Milanesa a la Napolitana

30 min Fácil Ver recetaCerrar receta
Nalga · PAN · 30 MIN Enlace a esta receta

A crisp, breaded classic topped with molten cheese and savory tomato sauce.

Ingredientes

  • Nalga (500g)
  • Eggs (2 units)
  • Tomato Sauce (200ml)
  • Mozzarella (150g)

Preparación

  1. Dip nalga slices in beaten egg, then coat in breadcrumbs.
  2. Fry in hot oil until golden brown.
  3. Top each slice with warm tomato sauce and mozzarella.
  4. Place briefly under a grill to melt the cheese.
  5. Serve with a fresh side salad.
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Bola de Lomo

Bola de Lomo al Estilo Criollo

50 min Fácil Ver recetaCerrar receta
Bola de Lomo · GRILL · 50 MIN Enlace a esta receta

Simple, rustic, and bold; this preparation honors the tenderness of the bola de lomo.

Ingredientes

  • Bola de Lomo (800g)
  • Chimichurri (100g)
  • Coarse Salt (1 tbsp)

Preparación

  1. Bring the beef steaks to room temperature.
  2. Season generously with coarse salt.
  3. Place over high heat on a charcoal grill.
  4. Grill for 6-8 minutes per side for medium-rare.
  5. Top with a generous amount of fresh chimichurri before serving.
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Peceto

Peceto en Escabeche Casero

300 min (+ 24h marinate) Difícil Ver recetaCerrar receta
Peceto · POT · 300 MIN (+ 24H MARINATE) Enlace a esta receta

A classic preservation technique that creates a tangy, sophisticated cold appetizer.

Plan ahead: after the active cook, this needs at least 24 hours refrigerated before serving.

Reference only (not from Base44, please verify): cook to approximately 71C (160F) core -- well-done, since this whole muscle is poached, sliced thin, and served cold in an acidic marinade.

Ingredientes

  • Peceto (1kg)
  • Vinegar (500ml)
  • Carrots (2 units)
  • Peppercorns (1 tsp)

Preparación

  1. Boil the peceto until fully cooked but firm.
  2. Slice the cooled meat into thin medallions.
  3. Layer the meat in a jar with carrots and peppercorns.
  4. Pour a heated mixture of vinegar and herbs over the meat.
  5. Refrigerate for at least 24 hours before serving.
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Nalga

Nalga Horneada con Mostaza y Miel

70 min Media Ver recetaCerrar receta
Nalga · OVEN · 70 MIN Enlace a esta receta

A sweet and savory balance that transforms the lean nalga into an elegant main course.

Ingredientes

  • Nalga (800g)
  • Dijon Mustard (3 tbsp)
  • Honey (2 tbsp)
  • Thyme (1 tbsp)

Preparación

  1. Whisk mustard, honey, and thyme.
  2. Brush the mixture all over the nalga piece.
  3. Place in a preheated oven at 190C.
  4. Roast for 50 minutes, basting occasionally with pan juices.
  5. Slice thin and serve with roasted root vegetables.
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Bola de Lomo

Bola de Lomo al Papillote

45 min Media Ver recetaCerrar receta
Bola de Lomo · OVEN · 45 MIN Enlace a esta receta

An elegant, steam-cooked preparation that locks in all the juices and aromatic herbs.

Ingredientes

  • Bola de Lomo (400g)
  • Carrots (1 unit)
  • Zucchini (1 unit)
  • Soy Sauce (2 tbsp)

Preparación

  1. Preheat oven to 200C.
  2. Place thin beef slices on parchment paper with julienned vegetables.
  3. Drizzle with soy sauce and seal the parchment into a packet.
  4. Bake for 15 minutes.
  5. Open the packets tableside for a fragrant presentation.
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Peceto

Peceto a la Sal

100 min Fácil Ver recetaCerrar receta
Peceto · OVEN · 100 MIN Enlace a esta receta

A minimalist approach that allows the pure quality of the Asadazo peceto to shine through.

Ingredientes

  • Peceto (1kg)
  • Coarse Salt (500g)
  • Egg Whites (2 units)

Preparación

  1. Mix salt and egg whites into a damp paste.
  2. Cover the entire peceto with the salt mixture.
  3. Bake at 200C for 60 minutes.
  4. Crack the salt crust shell carefully.
  5. Brush away loose salt and slice the perfectly cooked meat.
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Nalga

Nalga a la Pizzaiola

20 min Fácil Ver recetaCerrar receta
Nalga · PAN · 20 MIN Enlace a esta receta

A vibrant nod to Italian influence in Argentina, cooked swiftly for maximum flavor.

Ingredientes

  • Nalga (400g)
  • Tomato Puree (150ml)
  • Oregano (1 tsp)
  • Garlic (2 cloves)

Preparación

  1. Sear nalga steaks in a pan.
  2. Add garlic and tomato puree.
  3. Sprinkle with oregano and simmer for 5 minutes.
  4. Ensure meat is tender and coated in sauce.
  5. Serve with a side of crusty bread.
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Bola de Lomo

Bola de Lomo al Malbec

120 min Media Ver recetaCerrar receta
Bola de Lomo · POT · 120 MIN Enlace a esta receta

A deep, flavorful braise perfect for cooler evenings, highlighting the richness of Argentine grapes.

Ingredientes

  • Bola de Lomo (1kg)
  • Malbec (400ml)
  • Carrots (2 units)
  • Bay Leaves (2 units)

Preparación

  1. Brown the bola de lomo on all sides.
  2. Add carrots and bay leaves to the pot.
  3. Pour in the wine until the meat is halfway covered.
  4. Simmer covered for 90 minutes.
  5. Reduce the liquid to a thick glaze before serving.
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Peceto

Peceto con Salsa de Atún

120 min Media Ver recetaCerrar receta
Peceto · POT · 120 MIN Enlace a esta receta

A traditional Vitello Tonnato style cold dish, perfect for warm weather occasions.

Ingredientes

  • Peceto (800g)
  • Tuna (150g)
  • Mayonnaise (100g)
  • Capers (2 tbsp)

Preparación

  1. Boil the peceto until cooked through, then chill.
  2. Blend tuna, mayonnaise, and capers into a smooth sauce.
  3. Thinly slice the chilled beef.
  4. Arrange slices on a platter.
  5. Drizzle the sauce over the meat and garnish with extra capers.
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Nalga

Nalga a la Air Fryer con Hierbas

20 min Fácil Ver recetaCerrar receta
Nalga · AIR FRYER · 20 MIN Enlace a esta receta

A modern, fast-track technique that delivers a surprisingly tender result in record time.

Ingredientes

  • Nalga (300g)
  • Dried Herbs (1 tsp)
  • Olive Oil (1 tbsp)

Preparación

  1. Brush nalga steaks with olive oil and herbs.
  2. Preheat air fryer to 200C.
  3. Place steaks in the basket and cook for 8-10 minutes.
  4. Flip halfway through for even browning.
  5. Serve immediately with a simple green side.
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Bola de Lomo

Bola de Lomo al Limón y Pimienta

25 min Fácil Ver recetaCerrar receta
Bola de Lomo · PAN · 25 MIN Enlace a esta receta

A bright, citrus-forward preparation that cuts through the richness of the meat, perfect for lunch.

Ingredientes

  • Bola de Lomo (500g)
  • Lemon Juice (3 tbsp)
  • Black Pepper (1 tsp)
  • Butter (30g)

Preparación

  1. Season meat with freshly cracked pepper.
  2. Sear in a pan with butter until browned.
  3. Deglaze with lemon juice.
  4. Allow the sauce to emulsify briefly in the pan.
  5. Serve with a simple arugula salad.
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Peceto

Peceto con Salsa de Mostaza y Estragón

90 min Media Ver recetaCerrar receta
Peceto · POT · 90 MIN Enlace a esta receta

Elegant and refined, this dish balances the mild taste of the peceto with a sophisticated herb-mustard sauce.

Ingredientes

  • Peceto (800g)
  • Dijon Mustard (2 tbsp)
  • Heavy Cream (100ml)
  • Tarragon (1 tbsp)

Preparación

  1. Roast or braise the peceto until cooked through.
  2. Slice and set aside.
  3. In the same pan, stir in mustard and cream.
  4. Simmer until thickened, then add chopped tarragon.
  5. Pour the sauce over the sliced meat.
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Bondiola

Bondiola a la Sal con Hierbas Patagónicas

180 min Media Ver recetaCerrar receta
Bondiola · OVEN · 180 MIN Enlace a esta receta

A sophisticated slow-roast that draws out the pure essence of the bondiola, crusted in a salt shell and fresh herbs.

Ingredientes

  • Bondiola (1.5kg)
  • Sal marina (1kg)
  • Romero fresco (3 ramas)
  • Tomillo (3 ramas)

Preparación

  1. Preheat oven to 160C.
  2. Mix salt with chopped herbs and a splash of water to achieve a damp sand consistency.
  3. Place a layer of salt in a roasting pan and place the bondiola on top.
  4. Cover the pork completely with the remaining salt, packing it tightly to form a shell.
  5. Roast for 2.5 hours, then let it rest for 20 minutes before breaking the crust to serve.
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Bondiola

Bondiola Braseada a la Cerveza Negra

210 min Media Ver recetaCerrar receta
Bondiola · POT · 210 MIN Enlace a esta receta

A dark, intense reduction coats tender pork, making for an unforgettable family feast.

Ingredientes

  • Bondiola (1.2kg)
  • Cerveza negra (500ml)
  • Cebolla (2 unidades)
  • Ajo (4 dientes)

Preparación

  1. Sear the bondiola in a hot pot with oil until golden brown on all sides.
  2. Add sliced onions and crushed garlic, cooking until softened.
  3. Pour in the beer and bring to a simmer.
  4. Cover the pot and cook over low heat for 3 hours, turning occasionally.
  5. Remove the meat, reduce the sauce until syrupy, and glaze the pork before slicing.
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Bondiola

Tacos de Bondiola al Estilo Mexicano

45 min Fácil Ver recetaCerrar receta
Bondiola · PAN · 45 MIN Enlace a esta receta

The succulent bondiola is the star here, spiced with achiote and finished with fresh pineapple.

Ingredientes

  • Bondiola picada (800g)
  • Pasta de achiote (2 cucharadas)
  • Cebolla morada (1 unidad)
  • Piña (2 rodajas)

Preparación

  1. Marinate the diced bondiola with achiote for 30 minutes.
  2. Sauté the pork in a very hot pan until crispy at the edges.
  3. Add diced onions and pineapple to the pan, cooking until slightly charred.
  4. Warm the tortillas on the same pan.
  5. Serve the pork mixture in the tortillas with fresh cilantro and lime.
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Bondiola

Bondiola al Curry Verde de Coco

90 min Media Ver recetaCerrar receta
Bondiola · POT · 90 MIN Enlace a esta receta

An unconventional pairing where the richness of the bondiola balances the aromatic heat of Thai-inspired spices.

Ingredientes

  • Bondiola en cubos (1kg)
  • Pasta de curry verde (3 cucharadas)
  • Leche de coco (400ml)
  • Jengibre (1 trozo)

Preparación

  1. Brown the pork cubes in a heavy pot over medium-high heat.
  2. Stir in the curry paste and grated ginger until fragrant.
  3. Pour in the coconut milk, bringing to a gentle boil.
  4. Reduce heat to low and simmer for 60 minutes until tender.
  5. Serve with steamed jasmine rice and fresh basil leaves.
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Bondiola

Bondiola Glaseada con Miel y Mostaza de Dijón

75 min Fácil Ver recetaCerrar receta
Bondiola · OVEN · 75 MIN Enlace a esta receta

A classic combination executed with precision, providing a sticky, sweet, and tangy finish.

Ingredientes

  • Bondiola (1kg)
  • Miel (4 cucharadas)
  • Mostaza de Dijón (3 cucharadas)
  • Salsa de soja (1 cucharada)

Preparación

  1. Preheat oven to 190C.
  2. Whisk together honey, mustard, and soy sauce to create a glaze.
  3. Sear the bondiola in a hot pan to seal the juices.
  4. Brush the glaze over the meat and place in a baking dish.
  5. Roast for 45-50 minutes, basting with remaining glaze every 15 minutes.
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Bondiola

Sándwich de Bondiola a la Plancha

30 min Fácil Ver recetaCerrar receta
Bondiola · PAN · 30 MIN Enlace a esta receta

The ultimate Argentine street-food staple, elevated for a home celebration.

Ingredientes

  • Bondiola en bifes (500g)
  • Chimichurri (1 frasco)
  • Lechuga (4 hojas)
  • Tomate (1 unidad)

Preparación

  1. Season the bondiola slices with salt and pepper.
  2. Cook on a high-heat pan for 4 minutes per side until charred.
  3. Toast the bread lightly on the same pan.
  4. Spread chimichurri generously on the bread.
  5. Assemble with lettuce and tomato for a perfect bite.
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Bondiola

Bondiola al Disco de Arado

60 min Difícil Ver recetaCerrar receta
Bondiola · OPEN FIRE · 60 MIN Enlace a esta receta

Cooking on the disc is the heart of the campo, bringing a smoky, rustic depth to the pork.

Ingredientes

  • Bondiola en rodajas (1.5kg)
  • Morrones (3 unidades)
  • Cebollas (3 unidades)
  • Vino blanco (300ml)

Preparación

  1. Heat the disk over a strong open fire.
  2. Sear the bondiola slices thoroughly.
  3. Add sliced onions and peppers, sautéing until caramelized.
  4. Deglaze with wine and let the sauce reduce to a thick consistency.
  5. Serve immediately directly from the disk.
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Bondiola

Bondiola Rellena con Ciruelas y Panceta

120 min Difícil Ver recetaCerrar receta
Bondiola · OVEN · 120 MIN Enlace a esta receta

A festive, elegant centerpiece stuffed with sweet prunes and salty pancetta.

Ingredientes

  • Bondiola (1.5kg)
  • Ciruelas pasas (200g)
  • Panceta ahumada (100g)
  • Hilo para atar (1 rollo)

Preparación

  1. Butterfly the bondiola and flatten.
  2. Arrange the prunes and pancetta slices in the center.
  3. Roll the pork tightly and secure with kitchen twine.
  4. Sear in a pan to brown, then transfer to an oven at 180C.
  5. Roast for 60-70 minutes until cooked through.
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Bondiola

Bondiola en Escabeche

150 min (+ 48h cure) Media Ver recetaCerrar receta
Bondiola · POT · 150 MIN (+ 48H CURE) Enlace a esta receta

A traditional preservation method that creates a refined appetizer for long gatherings.

Plan ahead: after the active cook, this needs at least 48 hours refrigerated before serving.

Reference only (not from Base44, please verify): 63C (145F) plus 3 min rest is the safe minimum for whole-muscle pork; for a fork-tender collar like this, cooks typically continue further, to roughly 90C+.

Ingredientes

  • Bondiola (1kg)
  • Vinagre (500ml)
  • Agua (500ml)
  • Laurel (3 hojas)
  • Pimienta en grano (1 cucharada)

Preparación

  1. Boil the bondiola in water until fully cooked, about 60 minutes.
  2. Slice the cooked meat thinly.
  3. Prepare a brine with vinegar, water, spices, and aromatics.
  4. Layer the meat in a jar and cover completely with the brine.
  5. Refrigerate for at least 48 hours before serving.
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Costilla Banderita / Asado Banderita

Costillas al Disco con Papas al Romero

75 min Media Ver recetaCerrar receta
Costilla / Asado · OPEN FIRE · 75 MIN Enlace a esta receta

A one-pan rustic wonder where the juices of the pork infuse the potatoes with incredible flavor.

Ingredientes

  • Costilla (1kg)
  • Papas pequeñas (1kg)
  • Romero fresco (4 ramas)
  • Ajo (5 dientes)

Preparación

  1. Heat the disk over the fire and add a touch of oil.
  2. Sear the costilla pieces until golden.
  3. Add halved potatoes to the disk around the meat.
  4. Cook, turning potatoes and meat occasionally, until both are tender.
  5. Finish with fresh rosemary and salt.
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Costilla Banderita / Asado Banderita

Costillas Glaseadas al Bourbon

50 min Media Ver recetaCerrar receta
Costilla / Asado · PAN · 50 MIN Enlace a esta receta

Sophisticated and indulgent, this recipe creates a glossy, dark, and complex flavor profile.

Ingredientes

  • Costilla (800g)
  • Bourbon (100ml)
  • Miel (3 cucharadas)
  • Mostaza antigua (2 cucharadas)

Preparación

  1. Pan-sear the costilla pieces to achieve a good crust.
  2. Mix bourbon, honey, and mustard in a small bowl.
  3. Pour the mixture over the pork in the pan.
  4. Simmer on low heat, basting the ribs until the sauce thickens and glazes the meat.
  5. Serve immediately while glossy.
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Costilla Banderita / Asado Banderita

Costillas al Estilo Coreano

40 min Fácil Ver recetaCerrar receta
Costilla / Asado · PAN · 40 MIN Enlace a esta receta

A fusion experiment utilizing soy, ginger, and sesame for a savory-sweet kick.

Ingredientes

  • Costilla (800g)
  • Salsa de soja (100ml)
  • Jengibre fresco (1 cucharada)
  • Aceite de sésamo (1 cucharadita)

Preparación

  1. Slice the costilla into individual ribs.
  2. Sear in a hot pan until well browned.
  3. Add soy sauce, grated ginger, and sesame oil to the pan.
  4. Reduce heat and cook until the sauce is fully absorbed.
  5. Garnish with sliced scallions and sesame seeds.
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Costilla Banderita / Asado Banderita

Costillas al Horno con Manzanas y Sidra

100 min Media Ver recetaCerrar receta
Costilla / Asado · OVEN · 100 MIN Enlace a esta receta

The acidity of the apple cuts through the rich pork fat for a balanced autumn dish.

Ingredientes

  • Costilla (1kg)
  • Manzanas verdes (3 unidades)
  • Sidra (300ml)

Preparación

  1. Sear the costilla in a pan and transfer to a baking dish.
  2. Surround the meat with thick slices of apple.
  3. Pour the cider over everything and cover with foil.
  4. Bake at 180C for 75 minutes.
  5. Remove foil for the last 15 minutes to crisp up the top.
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Costilla Banderita / Asado Banderita

Costillas al Curry Rojo

90 min Media Ver recetaCerrar receta
Costilla / Asado · POT · 90 MIN Enlace a esta receta

Bold and spicy, this method transforms traditional pork ribs into an aromatic Southeast Asian dish.

Ingredientes

  • Costilla (1kg)
  • Pasta de curry rojo (50g)
  • Leche de coco (400ml)
  • Limón kaffir (2 hojas)

Preparación

  1. Brown the costilla in a heavy pot.
  2. Stir in the curry paste and cook for 2 minutes.
  3. Add coconut milk and lime leaves.
  4. Simmer covered for 60 minutes until the meat is tender.
  5. Serve over rice, ensuring plenty of sauce is ladled over the ribs.
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Costilla Banderita / Asado Banderita

Costillas con Hummus de Remolacha

60 min Media Ver recetaCerrar receta
Costilla / Asado · GRILL · 60 MIN Enlace a esta receta

Modern plating meets classic meat quality; the earthy hummus perfectly complements the savory ribs.

Ingredientes

  • Costilla (800g)
  • Garbanzos cocidos (400g)
  • Remolacha hervida (2 unidades)
  • Tahini (2 cucharadas)

Preparación

  1. Grill the costillas over indirect heat for 45 minutes.
  2. Blend the chickpeas, roasted beets, and tahini until smooth.
  3. Season the hummus with lemon juice and salt.
  4. Plate the ribs over a bed of vibrant pink hummus.
  5. Drizzle with good quality olive oil to serve.
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Matambre

Matambre de Cerdo a la Pizza

50 min Fácil Ver recetaCerrar receta
Matambre · GRILL · 50 MIN Enlace a esta receta

A classic Argentine invention: the thin matambre is grilled, topped with sauce, cheese, and herbs.

Ingredientes

  • Matambre (800g)
  • Salsa de tomate (200ml)
  • Mozzarella (300g)
  • Orégano (1 cucharada)

Preparación

  1. Grill the matambre on the lower heat side of the grill.
  2. Flip once the bottom is crispy and well-marked.
  3. Spread tomato sauce and mozzarella over the cooked side.
  4. Cover with a lid or foil until cheese is bubbling.
  5. Sprinkle with oregano and serve immediately.
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Matambre

Matambre de Cerdo Arrollado con Espinaca y Queso

120 min Difícil Ver recetaCerrar receta
Matambre · OVEN · 120 MIN Enlace a esta receta

A sophisticated roulade that makes for a stunning presentation at any dinner party.

Ingredientes

  • Matambre (1.2kg)
  • Espinaca (500g)
  • Queso tipo gouda (200g)
  • Huevo duro (3 unidades)

Preparación

  1. Spread the matambre flat, seasoning well.
  2. Layer sautéed spinach, sliced cheese, and chopped boiled eggs on top.
  3. Roll tightly and tie securely with kitchen twine.
  4. Roast in the oven at 180C for 90 minutes.
  5. Allow to cool before slicing to maintain the spiral shape.
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Matambre

Matambre de Cerdo a la Leche

150 min Media Ver recetaCerrar receta
Matambre · POT · 150 MIN Enlace a esta receta

A traditional slow-cook method that produces an incredibly tender, almost melt-in-the-mouth texture.

Ingredientes

  • Matambre (1kg)
  • Leche entera (1 litro)
  • Ajo (3 dientes)
  • Canela (1 rama)

Preparación

  1. Place the matambre in a pot and cover with milk.
  2. Add garlic cloves and the cinnamon stick.
  3. Simmer gently on low heat for 2 hours, ensuring it does not boil over.
  4. The milk will curd slightly, creating a delicious, tenderizing sauce.
  5. Remove the meat and sear in a pan for 2 minutes to brown the surface before serving.
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Matambre

Tacos de Matambre al Pastor

45 min Media Ver recetaCerrar receta
Matambre · PAN · 45 MIN Enlace a esta receta

Thinly sliced, marinated matambre replicates the texture of authentic pastor pork, perfect for a casual bite.

Ingredientes

  • Matambre (600g)
  • Pasta de chiles (3 cucharadas)
  • Piña (1 rodaja)
  • Tortillas (6 unidades)

Preparación

  1. Slice the matambre into very thin strips.
  2. Marinate with chile paste for 1 hour.
  3. Cook in a very hot pan until the meat caramelizes and chars.
  4. Add diced pineapple to the pan for the final minute.
  5. Serve in warm tortillas with onion and cilantro.
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Matambre

Matambre al Limón y Hierbas

40 min Fácil Ver recetaCerrar receta
Matambre · GRILL · 40 MIN Enlace a esta receta

Light, zesty, and refreshing, proving that matambre is as good in summer as it is in winter.

Ingredientes

  • Matambre (600g)
  • Limón, ralladura y jugo (3 unidades)
  • Perejil fresco (1 taza)
  • Ajo picado (2 dientes)

Preparación

  1. Combine lemon zest, juice, chopped parsley, garlic, and oil to create a marinade.
  2. Marinate the matambre for 30 minutes.
  3. Grill over high heat to get a quick sear while keeping the inside juicy.
  4. Brush with any remaining marinade while grilling.
  5. Slice against the grain and serve immediately.
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