Cocinamos?
I’m an Argentine grill master, but great meat shouldn’t depend on having a parrilla or perfect weather. Here you’ll find practical ways to cook our cuts over fire, in the oven or with whatever you have at home, without losing the flavor and character of Argentine cooking.
What are we cooking?
- 01 Mollejas de Corazón (Sweetbreads)
- 02 Costilla Banderita / Asado Banderita (Short Ribs)
- 03 Entraña (Skirt Steak)
- 04 Bife de Chorizo (Striploin / NY Strip)
- 05 Ojo de Bife (Ribeye)
- 06 Lomo (Tenderloin)
- 07 Vacío Parrillero (Flank Steak)
- 08 Matambre (Rolled Flank)
- 09 Colita de Cuadril (Tri-Tip)
- 10 Cuadril (Rump Cap)
- 11 Nalga (Top Round)
- 12 Garrón (Beef Shank)
- 13 Bola de Lomo (Sirloin Tip)
- 14 Peceto (Eye of Round)
- 15 Roast Beef / Aguja (Chuck Roll)
- 16 Paleta (Shoulder Clod)
01. Mollejas de Corazón (Sweetbreads)
Coming soon02. Costilla Banderita / Asado Banderita (Short Ribs)
Coming soon03. Entraña (Skirt Steak)
Coming soon04. Bife de Chorizo (Striploin / NY Strip)
Coming soon05. Ojo de Bife (Ribeye)
Coming soon06. Lomo (Tenderloin)
Coming soon07. Vacío Parrillero (Flank Steak)
Coming soon08. Matambre (Rolled Flank)
Coming soon09. Colita de Cuadril (Tri-Tip)
Coming soon10. Cuadril (Rump Cap)
Coming soon11. Nalga (Top Round)
Coming soon12. Garrón (Beef Shank)
Coming soon13. Bola de Lomo (Sirloin Tip)
Coming soon14. Peceto (Eye of Round)
Coming soon15. Roast Beef / Aguja (Chuck Roll)
Coming soon16. Paleta (Shoulder Clod)
Coming soon
- 01 Bondiola (Pork Collar)
- 02 Corte 2 — pendiente de nombre
- 03 Corte 3 — pendiente de nombre
- 04 Corte 4 — pendiente de nombre
- 05 Corte 5 — pendiente de nombre
- 06 Corte 6 — pendiente de nombre
01. Bondiola (Pork Collar)
Coming soon02. Corte 2 — pendiente de nombre
Coming soon03. Corte 3 — pendiente de nombre
Coming soon04. Corte 4 — pendiente de nombre
Coming soon05. Corte 5 — pendiente de nombre
Coming soon06. Corte 6 — pendiente de nombre
Coming soonWhat do you have?
Tell us what you can cook with.
This is where the meat becomes a meal. A small, growing archive of the recipes, cuts, and technique behind the Asadazo table — each one linked straight back to the cut it's built on.
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Mollejas Crocantes con Limón y Perejil
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.
What you'll need
- Beef Sweetbreads (800g)
- Lemon juice (3 tbsp)
- Fresh Parsley (1/2 cup)
- Sea Salt (to taste)
How to make it
- Soak the sweetbreads in cold water with vinegar for 2 hours.
- Blanch them in boiling water for 5 minutes.
- Drain and carefully remove excess membrane.
- Place on a high-heat grill until deeply golden on both sides.
- Finish with fresh lemon juice, sea salt, and minced parsley.
Mollejas al Ajillo en Sartén de Hierro
A refined, bistro-style preparation that elevates the sweetbread to an elegant appetizer, perfumed with toasted garlic and pimentón.
What you'll need
- Beef Sweetbreads (500g)
- Garlic (4 cloves)
- Butter (50g)
- Smoked Paprika (1 tsp)
How to make it
- Slice cleaned sweetbreads into medallions.
- Heat butter in a cast-iron pan over medium-high heat.
- Add thinly sliced garlic until golden but not burnt.
- Sear the sweetbread medallions until caramelized.
- Dust with smoked paprika before serving immediately.
Brochettes de Mollejas y Vegetales
A vibrant and textural approach, skewering sweetbreads alongside seasonal vegetables to brighten the palate.
What you'll need
- Beef Sweetbreads (600g)
- Red Bell Pepper (1)
- Onion (1)
- Olive Oil (2 tbsp)
How to make it
- Cube the pre-blanched sweetbreads into bite-sized pieces.
- Chop peppers and onions into uniform squares.
- Alternate proteins and vegetables on skewers.
- Brush with olive oil and season with coarse salt.
- Grill over medium flames until the sweetbreads are charred and crisp.
Mollejas en Escabeche Suave
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.
What you'll need
- Beef Sweetbreads (500g)
- White Wine Vinegar (200ml)
- Carrots (2)
- Bay leaves (3)
How to make it
- Cook sweetbreads in boiling salted water until tender.
- Slice vegetables into thin ribbons.
- In a pot, combine vinegar, water, and spices, bringing to a simmer.
- Add the sweetbreads and cook for 10 minutes.
- Cool completely and let marinate in the refrigerator for 24 hours.
Mollejas al Vino Blanco con Crema
A decadent and creamy reduction that highlights the luxurious texture of perfectly prepared sweetbreads.
What you'll need
- Beef Sweetbreads (500g)
- White Wine (100ml)
- Heavy Cream (150ml)
- Shallots (2)
How to make it
- Sear pre-cooked sweetbreads in a pan until browned.
- Remove meat and sauté minced shallots in the same pan.
- Deglaze with white wine and reduce by half.
- Stir in the heavy cream and simmer until thickened.
- Return sweetbreads to the pan, coat in the sauce, and serve.
Ensalada Tibia de Mollejas y Rúcula
An adventurous light dish where earthy, crispy sweetbreads find balance against the peppery bite of fresh wild arugula.
What you'll need
- Beef Sweetbreads (400g)
- Arugula (100g)
- Balsamic Glaze (1 tbsp)
- Walnuts (30g)
How to make it
- Pan-sear the sweetbread cubes until crispy.
- Toss the fresh arugula with light olive oil.
- Arrange the hot sweetbreads over the bed of greens.
- Garnish with toasted walnuts and a drizzle of balsamic glaze.
- Serve while the sweetbreads remain warm.
Mollejas a la Mostaza Antigua
A sharp, rustic flavor profile where the tang of grain mustard cuts through the richness of the gland.
What you'll need
- Beef Sweetbreads (500g)
- Grain Mustard (2 tbsp)
- Honey (1 tsp)
- Olive Oil (1 tbsp)
How to make it
- Season sweetbreads and sear in a pan until crisp.
- Whisk mustard and honey together in a small bowl.
- Brush the mixture over the sweetbreads during the final minute of cooking.
- Remove from heat immediately to prevent burning.
- Plate and garnish with chives.
Mollejas al Fuego con Sal de Hierbas
The purest expression of the cut, cooked directly over the embers for an unmistakable smoke-kissed finish.
What you'll need
- Beef Sweetbreads (800g)
- Sea Salt (1 tbsp)
- Rosemary (1 sprig)
- Sage (1 sprig)
How to make it
- Prepare a clean bed of glowing hardwood embers.
- Finely chop herbs and mix with coarse sea salt.
- Lay sweetbreads directly onto the grill grate over low, indirect embers.
- Rotate and turn until a deep, dark crust develops.
- Finish with the herb-salt and serve directly off the fire.
Costillar al Asador con salmuera
A slow, traditional approach to the king of the asado, allowing the heat to tenderize the meat while rendering the fat to perfection.
What you'll need
- 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)
How to make it
- Set up the ribrack in the grill and cover the top creating a "oven".
- Set the charcoal below and on top and Slow-roast the ribs bone-side down for 3 hours while hydrating with your salmuera.
- Rotate and cook meat-side down for 30 to 45 minutes to finish.
- The exterior should be mahogany and the interior meltingly tender.
- Season generously with coarse salt just before serving.
Costilla entera Horneada a Baja Temperatura
An exercise in patience where low oven temperatures transform the ribs into a succulent, pull-apart feast.
What you'll need
- Beef Ribs (4.5kg)
- Red Wine (400ml)
- Garlic (4 cloves)
- Black Pepper (to taste)
How to make it
- Preheat oven to 120°C.
- Rub ribs with pepper and salt.
- Place in a roasting dish, adding wine and garlic at the base.
- Cover tightly with foil and slow-roast for 5 hours.
- Remove foil, increase heat to 220°C, and caramelize for 10 minutes.
Costilla banderita en Olla con Vegetales de Estación
A hearty, rustic stew where the beef ribs release their deep collagen into a rich broth with garden vegetables.
What you'll need
- Beef Ribs (1kg)
- Carrots (3)
- Potatoes (3)
- Beef Broth (500ml)
How to make it
- Brown the rib segments in a heavy pot.
- Add vegetables and cover with beef broth.
- Simmer covered on low heat for 2 hours.
- Skim any excess fat from the top.
- Serve in deep bowls with crusty bread.
Costilla banderita al Malbec en Slow Cooker
Deeply flavorful and incredibly tender, this preparation allows the tannins of the wine to perfectly complement the beef fat.
What you'll need
- Beef Ribs (1.2kg)
- Malbec (300ml)
- Onion (1)
- Thyme (2 sprigs)
How to make it
- Place ribs into the slow cooker.
- Add wine, chopped onions, and thyme.
- Cook on low for 8 hours.
- Carefully remove the ribs, which should be falling off the bone.
- Reduce the remaining liquid in a pan to create a rich glaze.
Costilla banderita en Air Fryer con Hierbas
Modern and convenient, this method yields surprisingly crispy results while keeping the meat juicy.
What you'll need
- Beef Ribs (500g)
- Dried Oregano (1 tsp)
- Salt (to taste)
How to make it
- Preheat air fryer to 200°C.
- Season ribs with salt and oregano.
- Place in a single layer in the air fryer basket.
- Cook for 15-18 minutes, flipping halfway through.
- Rest for 5 minutes before serving.
Costilla con Manteca de Ajo y Perejil
An indulgent take where the finished ribs are topped with a compound butter that melts into the meat.
What you'll need
- Beef Ribs (1kg)
- Butter (50g)
- Garlic (2 cloves)
- Parsley (1 tbsp)
How to make it
- Grill ribs to your desired level of doneness.
- Mix softened butter with minced garlic and chopped parsley.
- Immediately upon removing the ribs from the grill, place a dollop of butter on each piece.
- Let the butter melt into the crevices.
- Serve as the butter begins to pool.
Entraña con Salsa de Alcaparras
The skirt steak's inherent mineral intensity finds a perfect match in the sharp, briny acidity of a caper-based dressing.
What you'll need
- Skirt Steak (600g)
- Capers (2 tbsp)
- Lemon Juice (1 tbsp)
- Olive Oil (3 tbsp)
How to make it
- Heat the grill to maximum intensity.
- Season skirt steak with fine salt.
- Sear for 3-4 minutes per side for a perfect medium-rare.
- Mince capers and mix with lemon juice and olive oil.
- Rest the meat and slice against the grain before drizzling with the sauce.
Entraña al Chimichurri de Ají Molido
A classic Argentine staple where the heat of dried red pepper flakes in the chimichurri elevates the savory profile of the skirt steak.
What you'll need
- Skirt Steak (800g)
- Ají Molido (1 tsp)
- Parsley (1 bunch)
- Garlic (3 cloves)
How to make it
- Prepare the chimichurri with parsley, garlic, vinegar, and ají molido.
- Get the grill extremely hot.
- Sear the skirt steak for 3-4 minutes per side.
- Remove and allow to rest for 5 minutes.
- Slice against the grain and serve with a generous amount of chimichurri.
Entraña en Sartén con Manteca de Hierbas
A perfect weeknight solution; the skirt steak is pan-seared and finished with a rich compound butter that melts effortlessly.
What you'll need
- Skirt Steak (500g)
- Butter (40g)
- Rosemary (1 sprig)
- Garlic (1 clove)
How to make it
- Get a heavy pan smoking hot.
- Season steak and place in the pan.
- Sear for 3 minutes per side.
- In the last minute, add butter, rosemary, and garlic to the pan.
- Baste the steak with the foaming butter before removing.
Brochettes de Entraña y Chorizo
A festive combination of skirt steak and chorizo that brings a variety of textures and smoky flavors to the fire.
What you'll need
- Skirt Steak (500g)
- Chorizo (2 links)
- Bell Peppers (2)
How to make it
- Cube the skirt steak into 1-inch pieces.
- Cut chorizo into thick rounds and peppers into squares.
- Thread onto skewers, alternating meat, sausage, and peppers.
- Grill over direct heat, turning often.
- Serve with a side of crusty bread.
Entraña con Mostaza Dijon y Estragón
A refined, sophisticated preparation that pairs the bold flavor of skirt steak with the sharp, aromatic notes of mustard and tarragon.
What you'll need
- Skirt Steak (500g)
- Dijon Mustard (2 tbsp)
- Tarragon (1 tsp)
- Olive Oil (1 tbsp)
How to make it
- Coat the skirt steak in a thin layer of Dijon mustard.
- Sear in a hot pan to your preferred doneness.
- Remove and let rest for 5 minutes.
- Scatter fresh tarragon over the steak while it rests.
- Slice against the grain and serve.
Entraña al Horno con Sal Gruesa
Achieve a perfectly uniform cook on skirt steak using the oven, resulting in a tender, salt-crusted delight.
What you'll need
- Skirt Steak (600g)
- Coarse Salt (1 tbsp)
- Black Pepper (to taste)
How to make it
- Preheat oven to 230°C.
- Season steak heavily with coarse salt and pepper.
- Place on a baking tray in the middle rack.
- Roast for 8-10 minutes for medium-rare.
- Allow to rest for 5 minutes before slicing thinly.
Entraña Maridada con Soja y Jengibre
An Asian-inspired marinade brings a bright, zesty note to the skirt steak that contrasts beautifully with its natural richness.
What you'll need
- Skirt Steak (500g)
- Soy Sauce (3 tbsp)
- Ginger (1 tsp)
- Honey (1 tsp)
How to make it
- Marinate the skirt steak in soy, grated ginger, and honey for 20 minutes.
- Remove from marinade and pat dry.
- Sear in a smoking hot pan for 3 minutes per side.
- Allow the meat to rest on a board.
- Slice against the grain and serve.
Entraña al Estilo 'Street Food'
A casual, vibrant preparation that makes for a perfect, easy dinner when served inside fresh, crusty rolls.
What you'll need
- Skirt Steak (600g)
- Rolls (4)
- Chimichurri (to taste)
How to make it
- Grill the skirt steak over high heat until charred.
- Toast the rolls on the grill.
- Thinly slice the steak against the grain.
- Stuff the rolls with the meat.
- Top with plenty of chimichurri and serve immediately.
Entraña con Reducción de Vino Tinto
This preparation elevates the humble skirt steak with a rich, velvety wine sauce, making it a perfect celebratory meal.
What you'll need
- Skirt Steak (600g)
- Red Wine (150ml)
- Butter (20g)
- Shallot (1)
How to make it
- Sear the steak in a hot pan and set aside to rest.
- In the same pan, sauté finely diced shallots.
- Pour in the wine and reduce until syrupy.
- Whisk in the butter for shine.
- Slice the steak and coat with the rich wine reduction.
Bife de Chorizo al Malbec
A sophisticated reduction of deep Argentine Malbec enhances the bold, beefy character of this iconic cut.
What you'll need
- Bife de Chorizo (2 steaks)
- Malbec wine (200ml)
- Shallots, minced (2)
- Butter (30g)
How to make it
- Season steaks generously with sea salt.
- Sear in a hot pan for 4 minutes per side.
- Remove meat to rest.
- Sauté shallots in the same pan, then deglaze with Malbec.
- Reduce sauce until syrupy and mount with butter before serving over steak.
Bife de Chorizo con Chimichurri de Autor
The quintessential Sunday asado experience, featuring my own balanced take on the classic herb-driven sauce.
What you'll need
- Bife de Chorizo (1kg piece)
- Parsley, chopped (1 cup)
- Garlic, minced (4 cloves)
- Olive Oil (150ml)
How to make it
- Prepare the grill for medium-high heat.
- Whisk herbs, garlic, oil, vinegar, and chili flakes for the chimichurri.
- Grill steak for 7 minutes per side for medium-rare.
- Let the meat rest for 10 minutes in a warm place.
- Slice against the grain and bathe heavily in the chimichurri.
Bife de Chorizo a la Parrilla con Sal Gruesa
The pure, unadulterated essence of the Argentine field, focusing on charcoal heat and premium beef quality.
What you'll need
- Bife de Chorizo (1.5kg bone-in)
- Coarse sea salt (As needed)
How to make it
- Prepare a clean wood fire until white embers form.
- Season the meat heavily with sea salt 10 minutes before grilling.
- Place meat over the fire for 12 minutes per side.
- Check doneness by touch to ensure medium-rare.
- Rest the meat on a wooden board before slicing for the table.
Bife de Chorizo al Horno con Vegetales
A hearty, one-pan weeknight solution that lets the oven do the heavy lifting while maintaining refined flavor.
What you'll need
- Bife de Chorizo (2 steaks)
- Baby potatoes, halved (500g)
- Olive oil (3 tbsp)
- Fresh rosemary (2 sprigs)
How to make it
- Preheat oven to 200°C.
- Toss potatoes in olive oil and herbs on a roasting tray.
- Roast potatoes for 20 minutes.
- Push potatoes aside and add the seasoned steaks to the tray.
- Roast for another 12-15 minutes until steaks reach desired doneness.
Bife de Chorizo con Manteca de Chimichurri
An elegant twist where melting herb-butter coats every bite as you carve.
What you'll need
- Bife de Chorizo (2 steaks)
- Butter, softened (50g)
- Dried oregano (1 tsp)
- Garlic, grated (1 clove)
How to make it
- Mix butter, oregano, and garlic into a cylinder and refrigerate.
- Sear steaks in a hot pan to your preference.
- Remove steaks and let rest.
- Place a medallion of the compound butter on each steak.
- Allow it to melt naturally over the warm meat for one minute before serving.
Bife de Chorizo Marinado al Limón
Bright and refreshing, the citrus notes cut through the richness of the fat, ideal for a warm afternoon lunch.
What you'll need
- Bife de Chorizo (400g)
- Lemon juice (2 tbsp)
- Olive oil (2 tbsp)
- Black pepper (To taste)
How to make it
- Marinate meat in lemon juice, oil, and pepper for 20 minutes.
- Heat a pan until smoking.
- Sear the strips rapidly for 3 minutes total.
- Remove from heat immediately to maintain tenderness.
- Serve atop a bed of fresh greens.
Bife de Chorizo a la Mostaza
Classic mustard provides a sharp, savory tang that elevates the profile of our premium grass-fed beef.
What you'll need
- Bife de Chorizo (2 steaks)
- Dijon mustard (2 tbsp)
- Beef stock (50ml)
- Cream (30ml)
How to make it
- Sear steaks to medium-rare.
- Remove steaks and stir mustard and stock into the pan juices.
- Add cream and reduce slightly.
- Return steaks to the pan for 30 seconds to coat.
- Serve with crusty bread for the sauce.
Bife de Chorizo con Salsa Criolla
A vibrant, crunchy salsa that brings the freshness of the garden to the deep flavor of the steak.
What you'll need
- Bife de Chorizo (4 steaks)
- Red pepper, diced (1)
- Red onion, diced (1)
- Vinegar (50ml)
How to make it
- Finely dice peppers and onions, mix with oil and vinegar for the criolla.
- Grill steaks over high charcoal heat.
- Aim for 6 minutes per side for perfect medium-rare.
- Rest meat for 8 minutes.
- Spoon the fresh, acidic salsa generously over the hot steak.
Ojo de Bife a la Manteca de Hierbas
The marbling of the Ojo de Bife shines through with the subtle infusion of aromatics.
What you'll need
- Ojo de Bife (2 steaks)
- Butter (50g)
- Fresh thyme (3 sprigs)
- Garlic, crushed (2 cloves)
How to make it
- Sear Ojo de Bife until a crust develops.
- Lower the heat and add butter, thyme, and garlic to the pan.
- Continuously spoon the foaming, infused butter over the steaks (baste).
- Remove when internal temperature hits 52°C.
- Serve immediately, drizzling the remaining pan butter.
Ojo de Bife a la Sal Parrillera
An exercise in restraint where only the quality of the beef and a touch of salt are required.
What you'll need
- Ojo de Bife (1.2kg piece)
- Coarse salt (As needed)
How to make it
- Prepare a bed of charcoal.
- Salt the meat liberally on both sides.
- Grill over moderate-high heat for 10-12 minutes per side.
- Let rest on a rack for 15 minutes.
- Slice and serve at room temperature.
Ojo de Bife con Reducción de Balsámico
The sweetness of a balsamic reduction plays beautifully against the rendered fat of this rich cut.
What you'll need
- Ojo de Bife (2 steaks)
- Balsamic vinegar (100ml)
- Honey (1 tsp)
How to make it
- Sear steaks to desired doneness.
- In a separate small pot, simmer vinegar and honey until reduced by half.
- Plate the resting steaks.
- Drizzle the thick balsamic glaze over the beef.
- Finish with a sprinkle of flaky sea salt.
Ojo de Bife en Costra de Hierbas
Fresh herbs create a aromatic barrier that seals in the rich natural juices during high-heat cooking.
What you'll need
- Ojo de Bife (1kg)
- Mixed herbs, chopped (1 cup)
- Breadcrumbs (1/2 cup)
How to make it
- Preheat oven to 220°C.
- Sear the meat quickly on all sides in a pan.
- Mix herbs and breadcrumbs and press onto the meat.
- Roast until an internal temperature of 55°C is reached.
- Rest for 20 minutes before carving.
Ojo de Bife con Champiñones
Earthy mushrooms and succulent beef make for a classic pairing that never fails to impress.
What you'll need
- Ojo de Bife (2 steaks)
- Mushrooms, sliced (200g)
- Butter (30g)
How to make it
- Sear steaks and set aside.
- In the same pan, sauté mushrooms until browned.
- Add butter to the mushrooms.
- Return steaks to the pan and coat with the mushroom butter.
- Serve immediately.
Ojo de Bife al Fuego de Leña
Cooking over open wood fire adds a smoky depth to the ribeye that charcoal alone cannot achieve.
What you'll need
- Ojo de Bife (4 slices)
- Coarse salt (As needed)
How to make it
- Build a fire and wait until you have a deep bed of coals.
- Place the grid relatively high to ensure slow cooking.
- Cook for 15 minutes per side for a perfect crust.
- Watch the rendered fat drip into the coals for flavor.
- Rest for 10 minutes on a wooden board.
Ojo de Bife a la Pimienta Verde
A classic bistro style preparation where the peppercorns provide a delicate, aromatic heat.
What you'll need
- Ojo de Bife (1 large steak)
- Green peppercorns (1 tbsp)
- Cream (50ml)
How to make it
- Sear the steak quickly.
- Remove and add peppercorns to the pan.
- Deglaze with a splash of water, add cream.
- Reduce sauce until it coats the spoon.
- Pour over the sliced steak.
Ojo de Bife en Airfryer con Ajos Confitados
A modern, efficient approach that yields surprisingly tender results with the sweetness of slow-cooked garlic.
What you'll need
- Ojo de Bife (1 steak)
- Garlic head, sliced top (1)
- Olive oil (1 tbsp)
How to make it
- Preheat air fryer to 200°C.
- Place steak and garlic head in the basket.
- Cook for 8-10 minutes for medium-rare.
- Remove steak and let rest.
- Squeeze the soft garlic cloves over the steak as a sauce.
Ojo de Bife con Salsa de Malbec y Pasas
The fruitiness of the wine reduction is balanced by the sweetness of raisins, perfectly matching the marbling.
What you'll need
- Ojo de Bife (2 steaks)
- Malbec (150ml)
- Raisins (20g)
How to make it
- Sear the steaks.
- Deglaze pan with Malbec, add raisins.
- Reduce until the sauce is thick and glossy.
- Spoon over the rested steaks.
- Garnish with a touch of fresh parsley.
Lomo al Sartén con Salsa de Mostaza y Estragón
A classic, elegant preparation where the tenderness of the lomo is elevated by the sharp, licorice notes of fresh tarragon.
What you'll need
- Lomo (2 steaks)
- Dijon mustard (2 tbsp)
- Fresh tarragon (1 tbsp chopped)
- Heavy cream (50ml)
How to make it
- Season the tenderloin steaks with salt and pepper.
- Sear in a hot pan to your desired doneness.
- Remove steaks and lower heat.
- Whisk mustard and cream into the pan, then stir in the tarragon.
- Pour the sauce over the meat and serve immediately.
Lomo a la Parrilla con Aceite de Chimichurri
The most tender cut of the animal, prepared on the fire and finished with a bright, herbaceous oil.
What you'll need
- Lomo (800g)
- Olive oil (100ml)
- Parsley (1 cup)
- Garlic (3 cloves)
How to make it
- Grill the whole tenderloin over medium-high heat for 20 minutes.
- Blend the parsley, garlic, and oil to create a vibrant green oil.
- Let the lomo rest for 10 minutes.
- Slice into thick medallions.
- Drizzle the bright chimichurri oil over the center of the slices.
Lomo Salteado con Vegetales de Estación
A quick and vibrant meal where the tenderloin is sliced thin to absorb the juices of seasonal vegetables.
What you'll need
- Lomo (400g)
- Mixed peppers, sliced (2)
- Soy sauce (1 tbsp)
How to make it
- Cut the tenderloin into thin strips.
- Sear in a very hot pan for 2 minutes.
- Add the peppers and toss for another 3 minutes.
- Deglaze with soy sauce.
- Serve immediately in a bowl.
Medallones de Lomo con Salsa de Hongos
The quintessential family feast dish, combining the luxury of lomo with the deep umami of wild mushrooms.
What you'll need
- Lomo (1kg in medallions)
- Dried Porcini, rehydrated (30g)
- Cream (100ml)
How to make it
- Sear the medallions.
- Cook the rehydrated porcini in a pot with cream until reduced.
- Stir in the pan drippings from the meat.
- Return the medallions to the pot for 1 minute.
- Serve with a side of mashed potatoes.
Lomo con Glaseado de Miel y Soja
A modern, Asian-influenced glaze that caramelizes perfectly on the clean surface of the tenderloin.
What you'll need
- Lomo (2 medallions)
- Honey (1 tbsp)
- Soy sauce (2 tbsp)
How to make it
- Mix honey and soy sauce.
- Sear medallions until almost done.
- Pour the glaze into the pan.
- Allow to caramelize over the meat for 1 minute.
- Remove to a plate and pour the pan syrup over.
Lomo al Malbec con Cebollitas
The tenderness of the lomo is complemented by the sweetness of small glazed onions and the depth of wine.
What you'll need
- Lomo (1kg)
- Pearl onions, peeled (10)
- Malbec wine (300ml)
How to make it
- Sear the whole tenderloin.
- In a pot, braise the onions in wine until tender.
- Add the lomo to the pot, cover and cook for 15 minutes.
- Remove the meat and let it rest.
- Reduce the wine and onion sauce until syrupy.
Lomo a la Pimienta Negra
The classic, bold flavor profile of coarse black pepper, creating a crust that commands attention.
What you'll need
- Lomo (1 steak)
- Coarse crushed pepper (2 tbsp)
How to make it
- Press pepper heavily onto the meat.
- Sear in a hot dry pan.
- Cook for 3 minutes per side for rare.
- Rest before slicing.
- Season with salt only after cooking.
Lomo en su Jugo al Horno
Slowly roasted with aromatic vegetables to create a natural, concentrated beef jus.
What you'll need
- Lomo (1.2kg)
- Carrots, chopped (2)
- Celery, chopped (2)
How to make it
- Place vegetables in an oven tray.
- Sear the meat and place on top of vegetables.
- Roast at 180°C for 35 minutes.
- Remove meat and strain the juices.
- Serve the reduced juices over the carved tenderloin.
Vacío al Asador con Chimichurri Criollo
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.
What you'll need
- Vacío (2kg)
- Coarse Salt (50g)
- Parsley (1 bunch)
- Garlic (4 cloves)
- Red Pepper Flakes (1 tbsp)
How to make it
- Prepare a bed of embers from hardwood coals.
- Season the Vacío generously with coarse salt.
- Attach the meat to the cruz cross over the open fire.
- Maintain low heat for 3 hours, turning once.
- Prepare the chimichurri with minced parsley, garlic, and oil.
- Slice against the grain and serve immediately.
Vacío a la Parrilla con Salsa Provenzal
A quick and refined approach to the flank, seared over charcoal for maximum flavor.
What you'll need
- Vacío (800g)
- Garlic (3 cloves)
- Parsley (0.5 cup)
- Olive Oil (100ml)
How to make it
- Preheat the grill to high heat.
- Season the meat with salt on both sides.
- Sear the meat for 7 minutes per side.
- Whisk garlic, parsley, and olive oil in a bowl.
- Let the steak rest for 10 minutes.
- Top with the fresh provenzal sauce and serve.
Vacío Braseado al Malbec
A sophisticated, fall-apart tender preparation where the beef is slow-cooked in rich red wine.
What you'll need
- Vacío (1.5kg)
- Malbec (750ml)
- Carrots (3 units)
- Onions (2 units)
How to make it
- Sear the Vacío in a heavy pot until browned.
- Add chopped vegetables and sauté.
- Pour in the Malbec and cover with stock.
- Simmer on low heat for 3.5 hours.
- Remove the meat and reduce the sauce.
- Serve the sliced meat bathed in the reduction.
Vacío Relleno con Espinacas y Queso
A festive centerpiece, butterflied and stuffed with rustic flavors that impress every guest.
What you'll need
- Vacío (2kg)
- Spinach (500g)
- Provolone (200g)
- Red Pepper (1 unit)
How to make it
- Butterfly the Vacío carefully.
- Sauté spinach and red peppers.
- Layer the stuffing and cheese onto the meat.
- Roll and tie securely with butcher's twine.
- Roast in the oven at 180C for 75 minutes.
- Rest before slicing into wheels.
Vacío al Horno con Vegetales a la Sal
A balanced, effortless family meal where the beef cooks slowly alongside seasonal root vegetables.
What you'll need
- Vacío (1.2kg)
- Potatoes (500g)
- Carrots (400g)
- Rosemary (2 sprigs)
How to make it
- Toss vegetables with oil and rosemary.
- Place the Vacío on top of the bed of vegetables.
- Season everything with rock salt.
- Roast at 190C for 90 minutes.
- Remove the meat and let it rest.
- Serve the vegetables as a side to the beef.
Vacío en Tiras con Salsa Criolla
Classic Argentine 'tira de vacío', grilled fast to achieve that signature smoky chew.
What you'll need
- Vacío strips (1kg)
- Onion (1 unit)
- Tomato (2 units)
- Vinegar (50ml)
How to make it
- Prepare the grill to medium-high heat.
- Dice peppers, onions, and tomatoes for the criolla.
- Season strips and grill for 5 minutes per side.
- Dress the salad with vinegar and oil.
- Let the beef rest for 5 minutes.
- Serve the hot strips with the fresh criolla sauce.
Vacío al Disco de Arado
Cooked in the traditional metal disc, this recipe infuses the beef with country-style aromatics.
What you'll need
- Vacío (1.5kg)
- Garlic (5 cloves)
- Wine (200ml)
- Cream (100ml)
How to make it
- Heat the disc over a medium flame.
- Sear the meat chunks until golden brown.
- Add garlic and deglaze with wine.
- Add cream and simmer for 15 minutes.
- Adjust seasoning with salt and pepper.
- Serve directly from the disc.
Matambre Arrollado a la Pizza
A fun and indulgent twist on the classic roll, featuring a tomato and cheese topping.
What you'll need
- Matambre (1.5kg)
- Tomato Sauce (200g)
- Mozzarella (200g)
- Oregano (1 tsp)
How to make it
- Clean the Matambre and lay flat.
- Roll tightly and tie with twine.
- Boil in water for 90 minutes to tenderize.
- Roast the roll with tomato sauce.
- Top with mozzarella and oregano.
- Melt the cheese and slice.
Matambre a la Parrilla con Limón
A crisp, thin-cut delicacy that relies on high heat and a sharp acidity to shine.
What you'll need
- Matambre (1kg)
- Lemon (2 units)
- Salt (to taste)
How to make it
- Preheat the grill to high.
- Season the Matambre thoroughly with salt.
- Grill for 15 minutes on the fat side down.
- Flip and grill for 10 more minutes.
- Squeeze generous amounts of lemon over the meat.
- Slice into strips and serve immediately.
Matambre a la Leche
The secret to unparalleled tenderness, braising the Matambre in milk and aromatics.
What you'll need
- Matambre (1kg)
- Milk (1L)
- Onion (1 unit)
- Bay Leaf (2 units)
How to make it
- Place Matambre in a large pot.
- Cover with milk, onion, and bay leaves.
- Simmer on low heat for 2 hours.
- Remove and drain the meat.
- Brown in a hot pan for 5 minutes.
- Serve tender and creamy-infused strips.
Tacos de Matambre al Aire
Modern technique meets traditional cut, resulting in crispy, bite-sized beef portions.
What you'll need
- Matambre (500g)
- Paprika (1 tsp)
- Lime (1 unit)
How to make it
- Slice Matambre into thin strips.
- Season with paprika and salt.
- Air fry at 200C for 12 minutes.
- Warm the tortillas.
- Place beef in tacos with lime juice.
- Serve with a quick cabbage slaw.
Matambre a la Fuga
Inspired by the Argentine fugazzeta, this Matambre is topped with an ocean of sweet onions and cheese.
What you'll need
- Matambre (1kg)
- Onions (4 units)
- Mozzarella (250g)
How to make it
- Sauté onions until translucent and sweet.
- Sear the Matambre in an oven-safe dish.
- Top with the sautéed onions.
- Cover with mozzarella and bake until melted.
- Grill the top to get a golden crust.
- Slice and serve warm.
Matambre con Salsa de Mostaza y Miel
A refined sweet-and-savory preparation perfect for an intimate evening.
What you'll need
- Matambre (600g)
- Mustard (2 tbsp)
- Honey (1 tbsp)
How to make it
- Slice the Matambre into bite-sized medallions.
- Sear in a pan until crisp.
- Mix mustard and honey in a small bowl.
- Add the sauce to the pan and coat the beef.
- Reduce until sticky and aromatic.
- Serve with a side of steamed greens.
Matambre al Malbec y Hierbas
Slowly cooked until the fibers surrender, this dish is the epitome of Argentine comfort.
What you'll need
- Matambre (1kg)
- Malbec (300ml)
- Thyme (1 sprig)
How to make it
- Roll the meat and place in the slow cooker.
- Add wine and fresh herbs.
- Cover and cook on low for 8 hours.
- Carefully remove the meat and slice.
- Reduce the cooking liquid in a pan.
- Pour the reduction over the meat.
Colita de Cuadril al Horno con Romero
A classic, foolproof roast featuring a crispy rosemary-salt crust that locks in juices.
What you'll need
- Colita (1kg)
- Rosemary (2 sprigs)
- Sea Salt (1 tbsp)
How to make it
- Preheat oven to 220C.
- Rub the Colita with rosemary and sea salt.
- Sear the meat quickly in a hot pan.
- Roast in the oven for 35 minutes.
- Let rest for 15 minutes before carving.
- Slice thinly and serve with roasted potatoes.
Colita de Cuadril a la Parrilla con Mostaza
Grilling the Colita gives it a deep, smoky profile, perfectly complemented by a tangy mustard glaze.
What you'll need
- Colita (1kg)
- Mustard (3 tbsp)
- Black Pepper (1 tsp)
How to make it
- Prepare the grill with medium coals.
- Season the meat with pepper.
- Grill for 15 minutes per side.
- Brush with mustard during the final 5 minutes.
- Rest the meat for 10 minutes.
- Slice and serve.
Colita de Cuadril al Vino Tinto
A deep and flavorful braise where the beef becomes butter-soft, perfect for cold evenings.
What you'll need
- Colita (1.2kg)
- Red Wine (500ml)
- Garlic (3 cloves)
How to make it
- Sear the Colita in a heavy pot.
- Pour in wine and add garlic.
- Cover and simmer on low for 2 hours.
- Check for tenderness.
- Reduce the sauce for 10 minutes.
- Serve the sliced meat in the rich sauce.
Tacos de Colita de Cuadril
Street-food flair using premium beef, perfect for a quick, high-impact lunch.
What you'll need
- Colita (500g)
- Tortillas (6 units)
- Avocado (1 unit)
How to make it
- Cube the Colita into small pieces.
- Sear in a hot pan with olive oil.
- Season generously.
- Warm the tortillas.
- Assemble tacos with sliced avocado.
- Serve with a squeeze of lime.
Colita de Cuadril en Costra de Sal
A theatrical preparation that results in the most moist and tender roast imaginable.
What you'll need
- Colita (1kg)
- Salt (1kg)
- Egg White (2 units)
How to make it
- Mix salt with egg whites.
- Cover the entire Colita in the salt mixture.
- Bake at 200C for 50 minutes.
- Crack the crust with a hammer.
- Clean off excess salt.
- Carve and serve with chimichurri.
Colita de Cuadril con Salsa de Champiñones
A creamy, elegant pairing that elevates the Colita for a sophisticated dining experience.
What you'll need
- Colita (800g)
- Mushrooms (300g)
- Cream (150ml)
How to make it
- Sear the Colita and roast until medium.
- Sauté mushrooms in the same pan.
- Add cream and simmer.
- Slice the meat against the grain.
- Bathe in mushroom sauce.
- Serve with a side of risotto.
Colita de Cuadril al Estilo Campestre
Rustic, simple, and honest, cooked over an open fire with local herbs.
What you'll need
- Colita (1kg)
- Oregano (2 tbsp)
- Garlic (3 cloves)
How to make it
- Prepare the fire for moderate coals.
- Rub the meat with garlic and herbs.
- Place on the grill.
- Cook for 25 minutes per side.
- Check doneness by touch.
- Rest and carve at the table.
Cuadril al Horno con Vegetales
A staple of the Argentine home, combining lean meat and seasonal veggies for a healthy feast.
What you'll need
- Cuadril (1kg)
- Zucchini (2 units)
- Peppers (2 units)
How to make it
- Slice vegetables and season.
- Sear the Cuadril in a pan.
- Roast the meat and vegetables in the oven.
- Cook for 30 minutes at 200C.
- Remove and rest.
- Slice the beef and serve with vegetables.
Cuadril Braseado al Vino Tinto
A masterclass in slow cooking, transforming the Cuadril into a sophisticated, melt-in-your-mouth dish.
What you'll need
- Cuadril (1.5kg)
- Red Wine (500ml)
- Carrots (2 units)
How to make it
- Brown the Cuadril in the pot.
- Add chopped carrots and wine.
- Cover and simmer for 2.5 hours.
- Reduce the sauce until thick.
- Carve carefully as it will be very tender.
- Serve with mashed potatoes.
Cuadril a la Parrilla con Chimichurri
The quintessential Argentine experience: high-quality Cuadril grilled to perfection.
What you'll need
- Cuadril (800g)
- Parsley (1 cup)
- Garlic (2 cloves)
How to make it
- Prepare a hot grill.
- Season the Cuadril with coarse salt.
- Grill 8 minutes per side for medium.
- Prepare chimichurri with oil and herbs.
- Rest the meat for 10 minutes.
- Serve with generous chimichurri.
Brochetas de Cuadril
A fun and communal way to eat beef, skewers perfect for family gatherings or casual BBQs.
What you'll need
- Cuadril (1kg)
- Peppers (2 units)
- Onion (1 unit)
How to make it
- Cube the Cuadril and vegetables.
- Thread onto skewers.
- Brush with olive oil and spices.
- Grill over medium heat for 12 minutes.
- Rotate frequently.
- Serve hot with side sauces.
Cuadril al Aire con Especias
Fast, healthy, and incredibly flavorful, this recipe uses the air fryer for a crispy finish.
What you'll need
- Cuadril (500g)
- Cumin (1 tsp)
- Salt (to taste)
How to make it
- Slice Cuadril into thick strips.
- Rub with cumin and salt.
- Air fry at 200C for 8 minutes.
- Check doneness and remove.
- Let rest briefly.
- Serve with a fresh green salad.
Cuadril en Cocción Lenta
Effortless and rich, allowing the natural flavor of the Cuadril to shine through long hours of heat.
What you'll need
- Cuadril (1.5kg)
- Garlic (1 head)
- Beef Stock (200ml)
How to make it
- Place Cuadril in the slow cooker.
- Add peeled garlic cloves and stock.
- Cook on low for 7 hours.
- Remove the beef and shred lightly.
- Mix with reduced cooking juices.
- Serve with warm bread.
Milanesas de Cuadril
The national comfort dish, elevated by the premium quality of the Asadazo cut.
What you'll need
- Cuadril (600g)
- Egg (2 units)
- Breadcrumbs (200g)
How to make it
- Flatten the Cuadril slices.
- Dip in beaten eggs.
- Coat thoroughly in breadcrumbs.
- Fry in a shallow pan until golden.
- Drain on paper towels.
- Serve hot with lemon wedges.
Nalga de Ternera al Horno con Romero
A classic Sunday roast elevated with the aromatic intensity of mountain rosemary and sea salt.
What you'll need
- Nalga (1.5kg)
- Fresh Rosemary (3 sprigs)
- Olive Oil (50ml)
- Sea Salt (20g)
How to make it
- Preheat oven to 180C.
- Rub the nalga with olive oil and coarse sea salt.
- Stud the meat with rosemary sprigs.
- Place in a roasting pan and bake for 75 minutes.
- Rest for 15 minutes before carving against the grain.
Peceto al Vino Tinto y Hongos
The regal treatment of a lean cut, bathed in a reduction of Malbec and forest mushrooms.
What you'll need
- Peceto (1kg)
- Malbec (500ml)
- Mushrooms (250g)
- Shallots (4 units)
How to make it
- Brown the whole peceto in a deep pot.
- Add sliced shallots and sauté briefly.
- Pour in the wine and add mushrooms.
- Cover and simmer on low for 2 hours.
- Reduce the sauce until thick and glossy before serving.
Nalga Milanesa a la Napolitana
A crisp, breaded classic topped with molten cheese and savory tomato sauce.
What you'll need
- Nalga (500g)
- Eggs (2 units)
- Tomato Sauce (200ml)
- Mozzarella (150g)
How to make it
- Dip nalga slices in beaten egg, then coat in breadcrumbs.
- Fry in hot oil until golden brown.
- Top each slice with warm tomato sauce and mozzarella.
- Place briefly under a grill to melt the cheese.
- Serve with a fresh side salad.
Bola de Lomo al Estilo Criollo
Simple, rustic, and bold; this preparation honors the tenderness of the bola de lomo.
What you'll need
- Bola de Lomo (800g)
- Chimichurri (100g)
- Coarse Salt (1 tbsp)
How to make it
- Bring the beef steaks to room temperature.
- Season generously with coarse salt.
- Place over high heat on a charcoal grill.
- Grill for 6-8 minutes per side for medium-rare.
- Top with a generous amount of fresh chimichurri before serving.
Peceto en Escabeche Casero
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.
What you'll need
- Peceto (1kg)
- Vinegar (500ml)
- Carrots (2 units)
- Peppercorns (1 tsp)
How to make it
- Boil the peceto until fully cooked but firm.
- Slice the cooled meat into thin medallions.
- Layer the meat in a jar with carrots and peppercorns.
- Pour a heated mixture of vinegar and herbs over the meat.
- Refrigerate for at least 24 hours before serving.
Nalga Horneada con Mostaza y Miel
A sweet and savory balance that transforms the lean nalga into an elegant main course.
What you'll need
- Nalga (800g)
- Dijon Mustard (3 tbsp)
- Honey (2 tbsp)
- Thyme (1 tbsp)
How to make it
- Whisk mustard, honey, and thyme.
- Brush the mixture all over the nalga piece.
- Place in a preheated oven at 190C.
- Roast for 50 minutes, basting occasionally with pan juices.
- Slice thin and serve with roasted root vegetables.
Bola de Lomo al Papillote
An elegant, steam-cooked preparation that locks in all the juices and aromatic herbs.
What you'll need
- Bola de Lomo (400g)
- Carrots (1 unit)
- Zucchini (1 unit)
- Soy Sauce (2 tbsp)
How to make it
- Preheat oven to 200C.
- Place thin beef slices on parchment paper with julienned vegetables.
- Drizzle with soy sauce and seal the parchment into a packet.
- Bake for 15 minutes.
- Open the packets tableside for a fragrant presentation.
Peceto a la Sal
A minimalist approach that allows the pure quality of the Asadazo peceto to shine through.
What you'll need
- Peceto (1kg)
- Coarse Salt (500g)
- Egg Whites (2 units)
How to make it
- Mix salt and egg whites into a damp paste.
- Cover the entire peceto with the salt mixture.
- Bake at 200C for 60 minutes.
- Crack the salt crust shell carefully.
- Brush away loose salt and slice the perfectly cooked meat.
Nalga a la Pizzaiola
A vibrant nod to Italian influence in Argentina, cooked swiftly for maximum flavor.
What you'll need
- Nalga (400g)
- Tomato Puree (150ml)
- Oregano (1 tsp)
- Garlic (2 cloves)
How to make it
- Sear nalga steaks in a pan.
- Add garlic and tomato puree.
- Sprinkle with oregano and simmer for 5 minutes.
- Ensure meat is tender and coated in sauce.
- Serve with a side of crusty bread.
Bola de Lomo al Malbec
A deep, flavorful braise perfect for cooler evenings, highlighting the richness of Argentine grapes.
What you'll need
- Bola de Lomo (1kg)
- Malbec (400ml)
- Carrots (2 units)
- Bay Leaves (2 units)
How to make it
- Brown the bola de lomo on all sides.
- Add carrots and bay leaves to the pot.
- Pour in the wine until the meat is halfway covered.
- Simmer covered for 90 minutes.
- Reduce the liquid to a thick glaze before serving.
Peceto con Salsa de Atún
A traditional Vitello Tonnato style cold dish, perfect for warm weather occasions.
What you'll need
- Peceto (800g)
- Tuna (150g)
- Mayonnaise (100g)
- Capers (2 tbsp)
How to make it
- Boil the peceto until cooked through, then chill.
- Blend tuna, mayonnaise, and capers into a smooth sauce.
- Thinly slice the chilled beef.
- Arrange slices on a platter.
- Drizzle the sauce over the meat and garnish with extra capers.
Nalga a la Air Fryer con Hierbas
A modern, fast-track technique that delivers a surprisingly tender result in record time.
What you'll need
- Nalga (300g)
- Dried Herbs (1 tsp)
- Olive Oil (1 tbsp)
How to make it
- Brush nalga steaks with olive oil and herbs.
- Preheat air fryer to 200C.
- Place steaks in the basket and cook for 8-10 minutes.
- Flip halfway through for even browning.
- Serve immediately with a simple green side.
Bola de Lomo al Limón y Pimienta
A bright, citrus-forward preparation that cuts through the richness of the meat, perfect for lunch.
What you'll need
- Bola de Lomo (500g)
- Lemon Juice (3 tbsp)
- Black Pepper (1 tsp)
- Butter (30g)
How to make it
- Season meat with freshly cracked pepper.
- Sear in a pan with butter until browned.
- Deglaze with lemon juice.
- Allow the sauce to emulsify briefly in the pan.
- Serve with a simple arugula salad.
Peceto con Salsa de Mostaza y Estragón
Elegant and refined, this dish balances the mild taste of the peceto with a sophisticated herb-mustard sauce.
What you'll need
- Peceto (800g)
- Dijon Mustard (2 tbsp)
- Heavy Cream (100ml)
- Tarragon (1 tbsp)
How to make it
- Roast or braise the peceto until cooked through.
- Slice and set aside.
- In the same pan, stir in mustard and cream.
- Simmer until thickened, then add chopped tarragon.
- Pour the sauce over the sliced meat.
Bondiola a la Sal con Hierbas Patagónicas
A sophisticated slow-roast that draws out the pure essence of the bondiola, crusted in a salt shell and fresh herbs.
What you'll need
- Bondiola (1.5kg)
- Sal marina (1kg)
- Romero fresco (3 ramas)
- Tomillo (3 ramas)
How to make it
- Preheat oven to 160C.
- Mix salt with chopped herbs and a splash of water to achieve a damp sand consistency.
- Place a layer of salt in a roasting pan and place the bondiola on top.
- Cover the pork completely with the remaining salt, packing it tightly to form a shell.
- Roast for 2.5 hours, then let it rest for 20 minutes before breaking the crust to serve.
Bondiola Braseada a la Cerveza Negra
A dark, intense reduction coats tender pork, making for an unforgettable family feast.
What you'll need
- Bondiola (1.2kg)
- Cerveza negra (500ml)
- Cebolla (2 unidades)
- Ajo (4 dientes)
How to make it
- Sear the bondiola in a hot pot with oil until golden brown on all sides.
- Add sliced onions and crushed garlic, cooking until softened.
- Pour in the beer and bring to a simmer.
- Cover the pot and cook over low heat for 3 hours, turning occasionally.
- Remove the meat, reduce the sauce until syrupy, and glaze the pork before slicing.
Tacos de Bondiola al Estilo Mexicano
The succulent bondiola is the star here, spiced with achiote and finished with fresh pineapple.
What you'll need
- Bondiola picada (800g)
- Pasta de achiote (2 cucharadas)
- Cebolla morada (1 unidad)
- Piña (2 rodajas)
How to make it
- Marinate the diced bondiola with achiote for 30 minutes.
- Sauté the pork in a very hot pan until crispy at the edges.
- Add diced onions and pineapple to the pan, cooking until slightly charred.
- Warm the tortillas on the same pan.
- Serve the pork mixture in the tortillas with fresh cilantro and lime.
Bondiola al Curry Verde de Coco
An unconventional pairing where the richness of the bondiola balances the aromatic heat of Thai-inspired spices.
What you'll need
- Bondiola en cubos (1kg)
- Pasta de curry verde (3 cucharadas)
- Leche de coco (400ml)
- Jengibre (1 trozo)
How to make it
- Brown the pork cubes in a heavy pot over medium-high heat.
- Stir in the curry paste and grated ginger until fragrant.
- Pour in the coconut milk, bringing to a gentle boil.
- Reduce heat to low and simmer for 60 minutes until tender.
- Serve with steamed jasmine rice and fresh basil leaves.
Bondiola Glaseada con Miel y Mostaza de Dijón
A classic combination executed with precision, providing a sticky, sweet, and tangy finish.
What you'll need
- Bondiola (1kg)
- Miel (4 cucharadas)
- Mostaza de Dijón (3 cucharadas)
- Salsa de soja (1 cucharada)
How to make it
- Preheat oven to 190C.
- Whisk together honey, mustard, and soy sauce to create a glaze.
- Sear the bondiola in a hot pan to seal the juices.
- Brush the glaze over the meat and place in a baking dish.
- Roast for 45-50 minutes, basting with remaining glaze every 15 minutes.
Sándwich de Bondiola a la Plancha
The ultimate Argentine street-food staple, elevated for a home celebration.
What you'll need
- Bondiola en bifes (500g)
- Chimichurri (1 frasco)
- Lechuga (4 hojas)
- Tomate (1 unidad)
How to make it
- Season the bondiola slices with salt and pepper.
- Cook on a high-heat pan for 4 minutes per side until charred.
- Toast the bread lightly on the same pan.
- Spread chimichurri generously on the bread.
- Assemble with lettuce and tomato for a perfect bite.
Bondiola al Disco de Arado
Cooking on the disc is the heart of the campo, bringing a smoky, rustic depth to the pork.
What you'll need
- Bondiola en rodajas (1.5kg)
- Morrones (3 unidades)
- Cebollas (3 unidades)
- Vino blanco (300ml)
How to make it
- Heat the disk over a strong open fire.
- Sear the bondiola slices thoroughly.
- Add sliced onions and peppers, sautéing until caramelized.
- Deglaze with wine and let the sauce reduce to a thick consistency.
- Serve immediately directly from the disk.
Bondiola Rellena con Ciruelas y Panceta
A festive, elegant centerpiece stuffed with sweet prunes and salty pancetta.
What you'll need
- Bondiola (1.5kg)
- Ciruelas pasas (200g)
- Panceta ahumada (100g)
- Hilo para atar (1 rollo)
How to make it
- Butterfly the bondiola and flatten.
- Arrange the prunes and pancetta slices in the center.
- Roll the pork tightly and secure with kitchen twine.
- Sear in a pan to brown, then transfer to an oven at 180C.
- Roast for 60-70 minutes until cooked through.
Bondiola en Escabeche
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+.
What you'll need
- Bondiola (1kg)
- Vinagre (500ml)
- Agua (500ml)
- Laurel (3 hojas)
- Pimienta en grano (1 cucharada)
How to make it
- Boil the bondiola in water until fully cooked, about 60 minutes.
- Slice the cooked meat thinly.
- Prepare a brine with vinegar, water, spices, and aromatics.
- Layer the meat in a jar and cover completely with the brine.
- Refrigerate for at least 48 hours before serving.
Costillas al Disco con Papas al Romero
A one-pan rustic wonder where the juices of the pork infuse the potatoes with incredible flavor.
What you'll need
- Costilla (1kg)
- Papas pequeñas (1kg)
- Romero fresco (4 ramas)
- Ajo (5 dientes)
How to make it
- Heat the disk over the fire and add a touch of oil.
- Sear the costilla pieces until golden.
- Add halved potatoes to the disk around the meat.
- Cook, turning potatoes and meat occasionally, until both are tender.
- Finish with fresh rosemary and salt.
Costillas Glaseadas al Bourbon
Sophisticated and indulgent, this recipe creates a glossy, dark, and complex flavor profile.
What you'll need
- Costilla (800g)
- Bourbon (100ml)
- Miel (3 cucharadas)
- Mostaza antigua (2 cucharadas)
How to make it
- Pan-sear the costilla pieces to achieve a good crust.
- Mix bourbon, honey, and mustard in a small bowl.
- Pour the mixture over the pork in the pan.
- Simmer on low heat, basting the ribs until the sauce thickens and glazes the meat.
- Serve immediately while glossy.
Costillas al Estilo Coreano
A fusion experiment utilizing soy, ginger, and sesame for a savory-sweet kick.
What you'll need
- Costilla (800g)
- Salsa de soja (100ml)
- Jengibre fresco (1 cucharada)
- Aceite de sésamo (1 cucharadita)
How to make it
- Slice the costilla into individual ribs.
- Sear in a hot pan until well browned.
- Add soy sauce, grated ginger, and sesame oil to the pan.
- Reduce heat and cook until the sauce is fully absorbed.
- Garnish with sliced scallions and sesame seeds.
Costillas al Horno con Manzanas y Sidra
The acidity of the apple cuts through the rich pork fat for a balanced autumn dish.
What you'll need
- Costilla (1kg)
- Manzanas verdes (3 unidades)
- Sidra (300ml)
How to make it
- Sear the costilla in a pan and transfer to a baking dish.
- Surround the meat with thick slices of apple.
- Pour the cider over everything and cover with foil.
- Bake at 180C for 75 minutes.
- Remove foil for the last 15 minutes to crisp up the top.
Costillas al Curry Rojo
Bold and spicy, this method transforms traditional pork ribs into an aromatic Southeast Asian dish.
What you'll need
- Costilla (1kg)
- Pasta de curry rojo (50g)
- Leche de coco (400ml)
- Limón kaffir (2 hojas)
How to make it
- Brown the costilla in a heavy pot.
- Stir in the curry paste and cook for 2 minutes.
- Add coconut milk and lime leaves.
- Simmer covered for 60 minutes until the meat is tender.
- Serve over rice, ensuring plenty of sauce is ladled over the ribs.
Costillas con Hummus de Remolacha
Modern plating meets classic meat quality; the earthy hummus perfectly complements the savory ribs.
What you'll need
- Costilla (800g)
- Garbanzos cocidos (400g)
- Remolacha hervida (2 unidades)
- Tahini (2 cucharadas)
How to make it
- Grill the costillas over indirect heat for 45 minutes.
- Blend the chickpeas, roasted beets, and tahini until smooth.
- Season the hummus with lemon juice and salt.
- Plate the ribs over a bed of vibrant pink hummus.
- Drizzle with good quality olive oil to serve.
Matambre de Cerdo a la Pizza
A classic Argentine invention: the thin matambre is grilled, topped with sauce, cheese, and herbs.
What you'll need
- Matambre (800g)
- Salsa de tomate (200ml)
- Mozzarella (300g)
- Orégano (1 cucharada)
How to make it
- Grill the matambre on the lower heat side of the grill.
- Flip once the bottom is crispy and well-marked.
- Spread tomato sauce and mozzarella over the cooked side.
- Cover with a lid or foil until cheese is bubbling.
- Sprinkle with oregano and serve immediately.
Matambre de Cerdo Arrollado con Espinaca y Queso
A sophisticated roulade that makes for a stunning presentation at any dinner party.
What you'll need
- Matambre (1.2kg)
- Espinaca (500g)
- Queso tipo gouda (200g)
- Huevo duro (3 unidades)
How to make it
- Spread the matambre flat, seasoning well.
- Layer sautéed spinach, sliced cheese, and chopped boiled eggs on top.
- Roll tightly and tie securely with kitchen twine.
- Roast in the oven at 180C for 90 minutes.
- Allow to cool before slicing to maintain the spiral shape.
Matambre de Cerdo a la Leche
A traditional slow-cook method that produces an incredibly tender, almost melt-in-the-mouth texture.
What you'll need
- Matambre (1kg)
- Leche entera (1 litro)
- Ajo (3 dientes)
- Canela (1 rama)
How to make it
- Place the matambre in a pot and cover with milk.
- Add garlic cloves and the cinnamon stick.
- Simmer gently on low heat for 2 hours, ensuring it does not boil over.
- The milk will curd slightly, creating a delicious, tenderizing sauce.
- Remove the meat and sear in a pan for 2 minutes to brown the surface before serving.
Tacos de Matambre al Pastor
Thinly sliced, marinated matambre replicates the texture of authentic pastor pork, perfect for a casual bite.
What you'll need
- Matambre (600g)
- Pasta de chiles (3 cucharadas)
- Piña (1 rodaja)
- Tortillas (6 unidades)
How to make it
- Slice the matambre into very thin strips.
- Marinate with chile paste for 1 hour.
- Cook in a very hot pan until the meat caramelizes and chars.
- Add diced pineapple to the pan for the final minute.
- Serve in warm tortillas with onion and cilantro.
Matambre al Limón y Hierbas
Light, zesty, and refreshing, proving that matambre is as good in summer as it is in winter.
What you'll need
- Matambre (600g)
- Limón, ralladura y jugo (3 unidades)
- Perejil fresco (1 taza)
- Ajo picado (2 dientes)
How to make it
- Combine lemon zest, juice, chopped parsley, garlic, and oil to create a marinade.
- Marinate the matambre for 30 minutes.
- Grill over high heat to get a quick sear while keeping the inside juicy.
- Brush with any remaining marinade while grilling.
- Slice against the grain and serve immediately.
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