ANDRES DE OLIVEIRA on Instagram: "Asado Negro Venezolano - Carne para asado de 2.5Kg/5 Lbs. - Sal y Pimienta al gusto - 300g Papelón rallado Para Salsa - 1 Ajo Porro - 1 Cebolla - ⁠1 Pimentón - 5 Ramas Cebollin - 4 Dientes Ajo - 5 Ají Dulce - 1 Jalapeño (opcional pero recomendado) - 2 Tazas Agua - 1 Taza Vino Rojo - ½ Taza Aceite de Oliva - 2 Cdas Salsa Inglesa - Sal al gusto 1. Sazona la carne con sal y pimienta y luego sella en una olla con aceite de oliva. 2. Agrega el papelón y carameli

The Asado Experience - Cooking Class on Instagram: "Tenderloin comes from the back of the cow, specifically along the spine in the loin and sirloin sections, a muscle that does very little work, making it incredibly tender. It runs from near the hip bone up to the 13th rib, nestled under the ribs, and is prized for its tenderness and high cost, often sold as filet mignon when sliced into steaks. In Argentina a sandwich of a slice of tenderloin is called LOMITO. Join us to learn how to grill like

Asado de tira al horno