Bovine meat or beef cannot be absent from the Cordoba’s menu. The tender rib appears in family barbecues as well as in restaurants. The native sauce is a classic to go with.
for 4 portions
| 4 units | ROUND TENDER RIB |
| 12 g. | MEDIUM QUALITY SALT |
NATIVE SAUCE
| 1 unit | CHERRY TOMATO |
| 1 unit | RED CHILI |
| 1 unit | GREEN CHILI |
| 1 unit | ONION |
| 1 unit | SCALLION |
| 100 g. | YELLOW MAIZE IN GRAINS |
| 10 g. | FRESH THYME |
| 14 g. | SALT |
| 8 g. | BLACK PEPPER |
| 40 cc. | LEMON JUICE |
| 60 cc. | OLIVE OIL |
Put salt on ribs with medium quality salt. Heat the plate or grill and cook with a high fire both sides trying to make it well browned and juicy inside.
Native sauce
Cut all ingredients in medium-sized cubes (this sauce will be a garnish or complement), scent them with fresh thyme, season and add the lemon juice and the olive oil.
This is a zone of privileged meats and you can get all kinds of cuts. The chops with their bones, are famous for their taste. They are prepared with the fire wood of local trees that give their scent to the flames.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book