Asado
is one of the most popular dishes in Argentina

Ingredients:
veal — 1 kg

for marinade:
olive oil — 50 ml
light beer — 70 ml
mustard — 1 tablespoon
honey — 1 teaspoon
brown sugar — 2 tablespoons
garlic — 3 cloves
rosemary — 1 sprig
salt and pepper — to taste

for chimichurri sauce:
bell pepper — 0.5 pcs., parsley, coriander — 20 g
basil — 5 g
garlic — 2-3 cloves
of balsamic vinegar — 1 tablespoon
olive oil — 50 ml
wine vinegar — 20 g
dried tomatoes — 10 g
oregano — 5 g
salt and pepper, ground chili pepper — to taste

Preparation:
Prepare the products for the marinade. Put brown sugar, salt, ground black pepper, rosemary leaves and garlic in a bowl. Put the mustard and honey in another bowl. Add the ingredients of the first bowl to the second bowl, pour in the olive oil. Add the beer and mix all the ingredients well until the honey and sugar dissolve. 

Make incisions in the flesh of the meat. Coat the ribs with the resulting marinade, put them in a container with a lid and send them to the refrigerator to marinate for at least 2-3 hours.

Put the marinated ribs in a heat-resistant mold and send them to languish in the oven, preheated to 130 degrees C. It will take 3-4 hours for the meat to cook and lag behind the bone. 

Prepare the chimichurri sauce. Cut the peppers into small cubes, dried tomatoes — as small as possible. Finely chop the cilantro, basil and parsley. Peel the garlic.
Put all the chopped vegetables in a bowl, squeeze garlic into the same place through a press, add spices: oregano, ground red chili pepper, salt and ground black pepper. Pour in the olive oil, vinegar and balsamic vinegar.

Put it all in a blender and punch until smooth.
Put the finished meat in portions with chimichurri sauce. 

A very tasty dish that will appeal to lovers of juicy meat.

Even more tricks of your perfect dish!

⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe