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Weekend Asado


Ask the butcher to cut the Asado into large cubes.

Heat the olive oil until it simmers. Add the butter until it dissolves.

Fry the onion and garlic in oil until transparent.

Place the pieces of meat and "close" them on all sides

Season and pour the red wine glass.

Let the wine be absorbed in the meat and then fill the pot with water to the height of the meat.

Boil on high heat, and after boiling, reduce to low to medium heat.

Add salt and pepper (only after boiling).

Gently remove foam if created 

Cook for at least 4 hours. You can prepare a day in advance and warm the meal again.

Parmesan cookie:

Preheat oven to 390F/200c 

On baking paper, place a tablespoon of parmesan and spread into a thin circle

When the edges of the cookies are golden, it must be cooled out

Peels and plates with a little green onion or green greens


What's inside?

2 kg of Asado meat

1 large onion sliced ​​into circles

2-3 cloves of garlic cut lengthwise

1/2 cup olive oil

A cube of butter 

A glass of red wine

Himalayan coarse salt

White pepper

Spices for meat (each with its own taste and possibly without any)

Parmesan cookie:

Parmesan crushed (very small)

Baking paper without oil

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