Recipes

October 24, 2018

Vacío con mojo picante

 Ingredientes: Para la carne: 1 vacío Sal entrefina Pimienta negra Para el mojo: 3 dientes de ajo 1 jalapeño 1 puñado de hojas de cilantro […]
October 9, 2018

Hamburguesa

  Ingredientes: Para las hamburguesas: 700 gr. aguja picada 200 gr. bife angosto picado 100 gr. grasa vacuna picada 3 dientes ajo rallado Sal   Para […]
September 24, 2018

Pollo a la cazadora

  Ingredientes: 2 supremas y 2 muslos de pollo 3 tomates perita 2 cebollas 1/2 morrón rojo Romero fresco Tomillo fresco 4 hojitas de laurel 1 […]
September 7, 2018

Entraña con salsa criolla a la parrilla

 Entraña con salsa criolla a la parrilla acompañada de boniato asado caramelizado   Ingredientes: 1,5kg de entraña de vacuno sal pimienta 2 tomates perita 1 […]
August 6, 2018

Guisado de Pollo y Puerro

 Guisado de Pollo y Puerro   Ingredientes 1 pechuga de pollo sin hueso 150-200g panceta ahumada en tiritas 2 o 3 puerros en rodajas 3 […]
July 24, 2018

Guiso Especiado de Cordero

 Guiso Especiado de Cordero Ingredientes: 800g de chuletitas de cordero 2 cebollas picadas 2cm de jengibre rallado 1 taza aceitunas sin carozo 3 barritas de […]
July 4, 2018

Empanadas Criollas

 Empanadas Criollas Ingredientes Para el relleno: 400g de aguja 700g de cebolla picada 1 morrón picado 1 chile verde picado 4 dientes de ajo picado […]
May 29, 2018

Colita de cuadril a la parrilla

   Colita de cuadril con manteca de hierbas   Ingredientes: 1 Colita de cuadril 1 cabeza de ajo sal y pimienta a gusto 200g manteca […]
January 9, 2018

Asado | Rib plate

Barbecued beef rib plates served with crispy potatoes, rocket, onion, tomatoes and Chimichurri sauce. Build the tire with wood. The BBQ grill must be next to […]
January 9, 2018

Picanha | Rump cap

Rump cap roasted in salt crust, with Espinillar (typical Uruguayan liqueur) sauce and butiá fruit chutney garnished with fresh-herb risotto, confit cherry tomatoes, decorated with cheese […]
January 9, 2018

Bife angosto – Striploin

Striploin steak with lavender flowers, ratatouille and cheese-stuffed parmentière. Salt the striploin (250 g – 0.55 lb). Cook on both sides on hot grill until medium […]
January 9, 2018

French Rack

French Rack served with mint and pistaccio stuffed potato cannoli, and fennel terrine, garnished with mushroom zabaglione. 1. Tie the French Rack. 2. Clean the bones […]
January 9, 2018

Mollejas | Sweetbread

Sweetbread with cognac-scented peach sauce served in sweet potato nest on seasonal vegetables. 1. Clean sweetbreads, cut them into i cm-slices and add salt and pepper. […]
January 9, 2018

Colita de cuadril | Tri-tip

Roasted Tri-tip garnished with seasonal ratatouille and chickpea mash. 1. Sear the meat on the pan. 2. Cook in moderate oven until desired doneness is reached. […]
January 9, 2018

Entrecôte | Rib eye steak

Rib eye steak with grape and Port sauce, served with pumpkin and almond crème brûlée and a warm salad of vegetable confit, and sauteed shrimps. 1. […]
January 8, 2018

Matambre | Rose Meat

Champignon and leak stuffed rose meat with carrot and sweet pepper sauce served with green peas puree, tomato brochette and potato crisp. 1. Rub salt all […]
January 5, 2018

Puchero

Knuckle boiled in a vegetable broth with legumes and sausages. Traditional recipe from the River Plate region, created in the colonial era. 1. Put the knuckle into […]
November 9, 2017

Bondiola | Boston butt

Boston butt served with a delicate potato, leak and pancetta garnishing, and a very original variation of the traditional chimichurri sauce. Cut the meat into slices […]
January 8, 2017

Chuleta de cordero | Lamb chop

Lamb Chop and lobster with blueberry and Tannat grappa sauce, served with cork potatoes and burghul wheat cold salad. 1. Debone the short loin lamb chops […]
January 8, 2017

Gigot de cordero | Lamb leg

Lamb leg with cous cous, spinach volcano, Curaçao blue sphere and sea breeze. 1. Debone a lamb leg. 2. With the bone prepare a Jus Lie (thickened stock […]

We invite you to enjoy uruguayan natural meat as you prefer: