Barbecued beef rib plates served with crispy potatoes, rocket, onion, tomatoes and Chimichurri sauce.
Garnish with: crispy potatoes, rocket, onion, tomato and chimichurri sauce (prepared with brine-soaked chilli pepper, finely chopped parsley, oregano, thyme. rosemary, garlic, bay leaves, oil and vinegar).
Rib plate: the taste of this particular way of preparing beef ribs, typical of our region, identifies the unique culture and history of Uruguayan people.
0 to 2 years old Tannat (powerful, tannic).
Chef: Federico Amándola
Recipe presented at the National Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”
# Uruguayan beef