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.  

• Cooking tenderloin.

• 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.