Bondiola | Boston butt

Boston butt served with a delicate potato, leak and pancetta garnishing, and a very original variation of the traditional chimichurri sauce.

1. Cut the meat into slices (220g – 0,48 lb) so as to cook it few minutes on the grill.
2. Finish on the griddle.
3. It is highly recommended that this cut be served rare, that is, brown on the outside but pink and juicy on the inside.

Garnish with: mashed potato mixed with leak cream ( leak leaves deglazed with white wine, cooked in chicken stock and liquidized with cream); potato, leak and pancetta rolls, and chimichurri sauce (process: deseeded tomato, sweet red pepper, carrot, onion, parsley, garlic, lemon juice, olive oil, salt and pepper).

Beef Boston Butt: this cut is an extension of the rib eye roll that keeps the latter’s attributes.

Suggested wine:

Young Tannat, 1 to 2 years old (fruity, tannins present).

Chef: María Elena Marfetán

Recipe presented at the National & International 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.”