Royal roast

Asado roast beef, real cut, 800g portion.
Do you want a larger portion? Order 2 and write your request in the notes!

Ideal for the preparation of real Argentine Asado. The cut of the beef roast has very light veins of connective tissue, these characteristics are ideal for both pot and oven cooking such as braising.

The peculiarity that makes this cut particularly suitable for the preparation of roasts and braised meats is the tenderness of the meat, which if particular precautions are followed during the cooking phase, will maintain until serving. Let the meat rest for half an hour outside the fridge.

Dry the meat and brown it very well on all sides, over a high heat, so that the meat seals and the meat juices can no longer escape. Towards the end of browning, add the sprigs of sage and rosemary and salt the meat.

Move the saucepan to the smallest heat on your stove, also placing a flame spreader between the fire and the saucepan. At this point, lower the heat to minimum, cover the saucepan and leave your roast to cook for a couple of hours. Turn the meat every now and then, using two spoons, without piercing the meat.

You can serve the very tender and fragrant roast with baked potatoes, for example gluten-free sandy potatoes or aromatic lemon potatoes!

This 100% Italian cut of meat comes from cattle born and raised in our family business, Az. Agricola F.lli Assanelli.

Store in the refrigerator between 0-4° C and consume after cooking.