Gastronomic offer

charcoal oven

Sud vide short rib with bone glassed with oxtail jus

The “Asado de tira” is a cut of meat with abundant marbling. It comes from the rib of the beef, it is elongated and with small intermediate bones and it is cooked in a high vacuum at 70 ° C for 22 hours and at the end it is glazed with a meat juice concentrate.