Butchery | Argentinian beef | Le Delas Rungis
Butchery | Argentinian beef
The famous Argentinian maminha is our baroness aiguillette, a piece of conical shape, tender, tasty and finely marbled. Its fat brings an additional flavor during cooking, so it should not be removed before putting it on the grill or on the barbecue. It can be eaten rare (57°C in the centre) or dewy (66°C in the centre). A dry marinade of herbs and spices wrapped in film for 8 to 24 hours in the fridge is ideal. Take the piece out at room temperature 45 minutes before grilling it. For baking, bake at 220°C for about 20 minutes. On the barbecue, sear over very hot heat on all sides, then reduce the heat and cook for about 30 minutes with the lid closed or under aluminum foil. Leave to rest in aluminum foil for 10 to 15 minutes before tasting.
This Angus beef picanha comes from the tip of the rump with its strip of fat. It's a song that's very popular in Argentina and Brazil. Finely marbled, its beautiful layer of fat releases all its flavor when cooked and its tenderness is unparalleled!
