INGREDIENTS
- – Rib.
- Brine:
- – Water 1 L.
- – Black pepper 1 handful.
- – Coarse salt 150 g.
- – Lemon juice 1 unit.
- – Garlic 7 cloves.
- – Romero.
- – Thyme.
- – Oregano.
- – Ask.
- – Cauliflower.
- – Purple bell pepper.
- – Onion reduce into wheels.
- – Asparagus.
- – Flag roast.
- – Nice salt, nutmeg, dried garlic and black pepper.
- – Creole:
cherrys, parsley, inexperienced and crimson bell pepper, basil, salt, olive oil and vinegar.
Argentine barbecue with 4&cooking-recipesx20e3; fingers with El Goyco! A ribs and roast flag with greens you can’t consider .
PROCEDURE:
1. Place the ribs on the fireplace and marinate throughout cooking with brine. Prepare dinner slowly for 3 hours on the bone facet and the final 40 minutes on the opposite facet.
2. For the brine: Boil the water and add the components. Boil a couple of minutes.
3. Reduce the roast flag and place it on a plate. Season with salt, an excellent quantity of black pepper, dried garlic and nutmeg on each side.
4. Prepare dinner spherical and spherical on the low grill with plenty of warmth.
5. Reduce the greens, put them in a bowl and marinate them with olive oil, a few garlic cloves, floor chili, salt and pepper. Place on the grill to prepare dinner.
