Grilled beef as a culinary symbol largely exceeds meat cooked slowly over glowing embers on the grill.
It means elementary secrets and science combined to pay tribute to our national identity in front of a fire.
Learn from our tips; put them into practice to enjoy the glory of a nice Argentine grilled beef.
Welcome and introduction to the grill of La Cabaña, distribution of uniforms.
Cooking with charcoal and firewood.
Different grills according to the regions in Argentina.
Beef offal on the grill, placement in carcass, characteristics, ways of cooking.
TASTING served with a Malbec wine (pork sausage/ blood sausage/ sweet bread /kidney -cooked by the participant).
Typical grill condiments: Criolla and Chimichurri sauces. Ingredients and preparation.
Beef cuts: placement in carcass, characteristics, ways of cooking.
Practice with tenderloin, introduction to the cut, parts and other dishes made with tenderloin such as kebabs.
The participant is invited to the table or to finish cooking the tenderloin on the grill.
Distribution of diplomas. The participant is asked to describe the experience in our class log.
TERMS & CONDITIONS
Monday to Saturday from 5 pm to 7 pm.
72-hour reservation prior to the class is required.
+54 (11) 4314-3710
ALICIA MOREAU DE JUSTO 380
BUENOS AIRES - ARGENTINA