Recipes and techniques by cut

Banderita is tira de asado cut very thin along the bones. Because of its shape it cooks fast, turns crisp and makes an ideal starter while the rest of the asado is still on the grill — it's served and eaten almost with your hands.

How to cook it

• Medium-high heat: your hand at grill height lasts 4 or 5 seconds.
• Coarse salt and onto the grill bone side down: 8 to 10 minutes, until the edge looks golden.
• Turn it and give it another 6 to 8 minutes. Because it's thin, you're not after a juicy centre here: the point is to get it properly golden and crisp, with the fat rendered.

The usual mistake

Cooking it low and slow as if it were a wide strip: it dries out without browning. Banderita wants some fire. And don't wander off — thin as it is and over high heat, there are about two minutes between golden and burnt.

Bife de chorizo is Argentina's most popular steak cut, and it has one feature that changes how you cook it: the strip of fat running along one side. Used properly, that's what gives it flavour and juiciness.

Always start with the fat

Stand the steak up on its fat edge for 3 to 4 minutes. It will render and brown, and that same fat will lubricate the rest of the cook. If the steak won't stand on its own, lean two of them against each other.

Then both faces

• High heat (3 to 4 seconds with your hand). A 2 cm steak: 4 minutes a side. A 3 cm one: 6 minutes.
• One turn only. Every time you move it you interrupt the crust that's forming.
• Rest it for 4 minutes before taking it to the table.

Don't trim the fat first

It's a common temptation and a mistake: without it the steak dries out. If you'd rather not eat it, cut it off on the plate once it's cooked — by then it will have done its job.

Bife de vacío is vacío cut across the width, into individual steaks. It keeps the flavour and the distinctive grain of the whole piece, but it's sorted in minutes rather than hours — which makes it a weekday cut.

Everything changes versus the whole piece

Whole vacío wants gentle heat and an hour and a half. Bife de vacío wants the exact opposite: medium-high heat and little time. That's the most common mistake — applying the big-piece logic and ending up with a dry steak.

Cooking it

• Medium-high heat: your hand lasts 4 to 5 seconds.
• 5 to 6 minutes a side for a 2 cm steak. One turn only.
• It has to come off pink inside. Overcooked it toughens — vacío has a long grain and you notice.
• Rest for 3 minutes and slice against the grain, always.

It works just as well in a cast-iron pan, same timings. With chimichurri or just salt, it's one of the tastiest steaks for what it costs.

Chinchulines split the table: the people who like them, like them a lot. And what separates good ones from bad ones is always the same thing — time. There's no way to hurry them.

Braided or laid flat

Braiding them (the classic plait) keeps them juicier inside and crisp outside, and makes them easier to handle on the grill. Laid out flat they cook a little faster and come out crunchier. Both ways work.

Gentle heat, nearly an hour

• Genuinely gentle heat: your hand lasts 7 or 8 seconds. This is where most people go wrong.
• 45 to 60 minutes in total, turning them every 10 or 15 minutes.
• For the first half hour it looks like nothing is happening: that's the fat rendering. The crunch comes at the end, and it comes suddenly.

Why you don't use high heat

Over high heat the outside toasts before the fat inside has melted: they look done on the outside and stay rubbery within. That's precisely the fault that makes a lot of people say they don't like chinchulines.

Coarse salt and lemon as you serve. They come off after the chorizo and before the meat, with the first round of offal.

Chorizo criollo is the first thing off the grill and the thing that opens the asado. Being minced meat in a casing, it comes with two rules that get broken constantly — and that's where it goes wrong.

Don't prick it

Piercing the casing with a fork lets all the fat and juice escape: it ends up dry. If it bursts on its own, that's a sign the fire is too hot, not that it needed pricking.

Don't boil it first

The trick of boiling it to "make sure" it's cooked through strips out flavour and leaves the casing soft, with no crispness. Over gentle heat it cooks through perfectly on its own.

Cooking it

• Gentle heat: your hand lasts 6 to 8 seconds. If you hear the fat crackling violently, it's too hot.
• 20 to 25 minutes in total, turning it every 5 or 6 minutes so it browns evenly.
• It's ready when the casing is taut, golden and even, and it feels firm under the tongs.

Serve it whole or as a choripan, with bread and chimichurri. And if someone's getting impatient, that's exactly why the chorizo goes on first: it keeps everyone happy while the rest of the meat carries on cooking.

Colita de cuadril is one of those cuts people go back to once they've discovered it. It has a distinctive triangular shape, a thin fat cap on one side and a big flavour despite being lean.

Always whole

Don't cut it into steaks before cooking. Whole, it keeps its juices and lets you serve each slice at the doneness someone wants: the ends come out more cooked and the middle stays pink, so one piece suits everybody.

Cooking it

• Medium-low heat (your hand lasts 5 to 6 seconds), starting fat side down: 20 to 25 minutes.
• Turn it and give it another 15 to 20 minutes. Under the tongs it should feel firm but still give in the centre.
• Rest for 8 to 10 minutes. On a lean piece like this, skipping the rest shows immediately.

How you slice it matters

The grain in colita changes direction halfway along the piece. Cut thin slices and, when you reach the middle, turn the board so you carry on cutting against the grain. That's the difference between a tender slice and one that's hard work to chew.

Coarse salt and nothing else. At most, chimichurri on the side for whoever wants it.

The centre of cuadril is the middle section of the rump, without the picaña's fat cap or the tip that becomes colita. It's lean, fine-grained and very even — which makes it easy to cook and easy to portion.

Why it's worth it

It's one of the best cuts per euro: almost no waste and one piece feeds a lot of people. When you're cooking for a big group and the budget matters, this is the cut.

Cooking it

• Medium heat (your hand lasts 5 seconds). Whole, never as steaks.
• 20 minutes on one side and 15 on the other, for a 1.5 kg piece.
• Being lean, it has to come off pink: there's no fat here to save it if it overcooks.
• Rest for 10 minutes and slice thinly against the grain.

A trick to keep it juicy

If you have a picaña or another fatty cut on the grill, put the centre of cuadril underneath or beside it, where the drippings land. Someone else's fat does for it what it hasn't got — an old asador's trick.

Entraña is a thin, flavourful cut with one clear rule: eat it juicy. Overcook it and it turns tough and rubbery, so here the heat is high and the clock runs fast.

Should I remove the membrane?

It's down to taste. With the membrane on it crisps up on the outside and protects the juices — that's the traditional way. Without it, cooking is more even and the bite more tender. If it's your first time, leave it: it browns, and it comes away on its own as you eat.

Cooking it

• High heat: your hand at grill height lasts 3 or 4 seconds, no more.
• Coarse salt and onto the grill: 4 to 5 minutes on the first side, until well browned.
• One turn with the tongs and another 3 to 4 minutes. Inside it should stay pink.
• Rest for 3 minutes and slice against the grain — with entraña this matters more than with any other cut, because the grain is long and pronounced.

It works in a pan too

Cast-iron pan, really hot, barely any oil, same timings. Open a window: it will smoke, and that's a good sign. With chimichurri or just a squeeze of lemon, it needs nothing more.

Stew is the dish that makes the most of the hardest-working cuts: the ones with connective tissue and bone, which over low heat break down and release all their flavour. It's cheap, it goes a long way, and it's even better the next day.

Ingredients (serves 4)

• 1 kg stewing beef, cubed
• 2 onions, 2 carrots, 2 cloves of garlic
• 1 red pepper and 400 g chopped tomatoes
• 1 glass of red wine and beef stock
• Potatoes, cubed (to add at the end), bay leaves, salt and pepper

Step 1: sear in batches

This is the step nearly everyone gets wrong. Sear the meat over high heat in small batches, without crowding the pot: put it all in at once and the meat releases water, boils instead of browning, and half the flavour is lost. Take it out and set aside.

Step 2: the base

In the same pot, using the fat left behind, soften the onion, carrot, garlic and pepper over medium heat until really tender — about 10 minutes, no rushing. Add the wine and let the alcohol cook off while scraping the bottom of the pot: that's where the flavour is.

Step 3: low heat and patience

• Return the meat to the pot, add the tomatoes, bay leaves and stock to almost cover.
• Low heat with the lid on: two hours minimum. Stir now and then and top up with stock if it dries out.
• Add the potatoes in the last 30 minutes so they don't fall apart.

It's ready when the meat falls apart with a spoon. If it's still firm, it isn't short of salt: it's short of time.

Tenderloin is the most tender cut on the animal, but also the leanest — and that's where the difficulty lies. With no fat to protect it, every extra minute shows. Here the clock matters more than with any other cut.

Whole or as medallions

Whole looks more impressive at the table and stays juicier inside; as medallions it's easier to hit each guest's preferred doneness. If you cook it whole, tie it with kitchen string so it's the same thickness from end to end.

The timings

• Medallions 3 to 4 cm thick: high heat, 3 to 4 minutes a side. No more.
• Whole piece: sear over high heat for 2 minutes on each face (all of them), then move it to a cooler part of the grill for 15 to 20 minutes, turning occasionally.
• Resting is compulsory: 5 minutes for medallions, 10 for a whole piece.

Never well done

A well-done tenderloin is money thrown away: it dries out and loses everything that makes it special. The ideal is pink in the middle. If someone at the table wants it more cooked, you're better off offering them a different cut — honestly.

Coarse salt and, at most, a drizzle of olive oil. This cut needs no sauce on top; add one and you stop tasting the tenderloin.

Matambre a la pizza is many people's favourite way to end an asado — and the dish that makes a grill cook look best in front of guests. The secret isn't the pizza, it's the matambre: if you don't tenderise it first, it comes out like shoe leather. Here's the full recipe.

Ingredients (serves 4)

• 1 beef matambre (1.2–1.5 kg)
• 1 litre of milk (to tenderise) with 2 bay leaves — optional but recommended
• 300 ml tomato sauce
• 300 g mozzarella
• Oregano, green olives, salt and pepper

Step 1: tenderise

Matambre is a thin, fibrous cut. The classic way to soften it: leave it in milk with bay leaves for anywhere from 2 hours to overnight in the fridge, or simmer it in that same milk for 40 minutes over low heat on the day. Either works; the second is quicker.

Step 2: pre-cook on the grill

Drain it, season with salt and pepper and put it on the grill over medium-low heat (your hand lasts 5–6 seconds), fat side down first, for 25 to 30 minutes. Turn it and get the rest ready: the second side takes about 15 minutes.

Step 3: build the pizza

• With the browned side facing up, cover it with hot tomato sauce.
• Scatter the mozzarella in cubes or slices and put the lid on the grill (or cover with an upturned roasting tin) so it melts: 8–10 minutes.
• Finish with oregano, olives and, if you like, a pinch of chilli flakes.

Cut it into squares straight on the board and serve it right away, while the cheese is still stringy. If the mozzarella won't melt, the problem is almost always the lid: the heat has to come from above too.

Rolled matambre is the dish for parties and big tables. You make it the day before, serve it cold and cut it into rounds that show off the filling — half the appeal is in that pattern.

Classic filling

• 1 butterflied matambre (1.2–1.5 kg)
• 3 hard-boiled eggs, 2 whole cooked carrots, 1 roasted red pepper in strips
• Chopped parsley, 2 cloves of garlic, salt, pepper and oregano
• Kitchen string (nothing else will do)

Filling and tying

Lay the matambre out fat side down, season it and spread the filling leaving 3 cm clear at each edge. Place the eggs and carrots LENGTHWAYS, lined up: that way every round catches a bit of everything. Roll it tightly, along the shorter grain, and tie it every 3 cm.

Into the oven

• 170 °C for 90 minutes, in a tin with a finger of stock or water so it doesn't dry out.
• Cover with foil for the first hour and uncover for the last half hour to brown.
• Let it cool and refrigerate for a few hours or overnight, with a weight on top (a plate and a tin) to compact it.

Cut 1 cm rounds with the string still on and remove it round by round. Serve cold, with mayonnaise or chimichurri. It keeps for 3 days in the fridge and it's better on the second.

Pork matambrito is one of the most forgiving cuts on the grill. The fat runs right through the piece, which means it stays juicy even if it gets a few extra minutes. If this is your first asado, start here.

Cooking it

• Medium heat (your hand lasts 5 seconds). Over high heat it burns outside before it's cooked through.
• 12 to 15 minutes on the first side, until well browned.
• Turn it and give it another 8 to 10 minutes. Pork wants to be cooked through, but not dried out: the moment it stops being pink in the centre, take it off.
• Rest for 5 minutes and cut into strips against the grain.

Seasoning

Just coarse salt and, if you like, a little oregano. Pork takes chimichurri very well, and a squeeze of lemon at the end. If you like heat, this is the cut that carries it best.

Serve it cut into strips, straight from the board to the middle of the table, with bread. It tends to be one of the first things to go.

The medialuna de vacío is the thickest end of the piece, the one shaped like a half-moon. It's the most tender part of the vacío and the easiest to cook, but almost nobody asks for it because they don't know it exists.

Why it's different from the rest

Being thicker, it stands up to the fire better without drying and cooks more evenly. It also carries the same membrane as the whole vacío, which protects it as it cooks — don't remove it.

Cooking it

• Medium heat (your hand lasts 5 seconds), starting membrane side down: 12 to 15 minutes.
• Turn it and give it another 8 to 10 minutes. This piece tells you what it needs: when the juices appear on top, it's time to flip.
• Rest for 5 minutes and slice against the grain, 1 cm thick.

If you've never eaten vacío, start here: all the flavour of the whole piece in half the time and with no risk of overcooking it.

The milanesa is probably the most eaten dish in Argentina, and the difference between a good one and a bad one is almost entirely in the breading. Here's the recipe as it's made at home.

Ingredients (serves 4)

• 8 thin slices of beef for schnitzel (topside or silverside)
• 4 eggs
• 2 cloves of garlic, finely chopped
• A handful of chopped parsley
• 400 g breadcrumbs
• Salt, pepper and oil for frying

The secret is in the egg

Beat the eggs with the garlic, parsley, salt and pepper, and leave the slices of beef sitting in it for at least 30 minutes — ideally overnight in the fridge. That's what gives the Argentine milanesa its flavour and sets it apart from any other breaded escalope.

Keeping the breading on

• Let each slice drain properly before it goes into the breadcrumbs: excess egg makes lumps and then peels away.
• Press down firmly with the palm of your hand on both sides. Sprinkling isn't enough: you have to drive the crumbs into the meat.
• Go through the egg and crumbs a second time if you want a double crust, extra crunchy.
• Rest them in the fridge for 15 minutes before cooking. This is the step that does most to keep the breading attached.

Timings by method

• Pan: plenty of oil, really hot, 2 to 3 minutes a side until golden. Drain on kitchen paper.
• Oven: 200 °C for 15 minutes, turning halfway. Brush them with a little oil so they colour.
• Air fryer: 190 °C for 10 to 12 minutes, turning halfway. It's the lightest option and works very well.

Serve them with lemon, with mash, or in a sandwich. And if there are leftovers, a cold milanesa in a sandwich the next day is almost better than freshly made.

Sweetbreads are the jewel of the offal and also the hardest thing to get right. The goal is twofold: a golden, crisp crust outside and a creamy centre. Neither raw nor dry.

Cleaning them first

We deliver them already cleaned, but if you buy them elsewhere: trim off excess fat and any loose membrane. Some people soak them for 20 minutes in water with lemon to blanch them; it isn't essential, and leaving them too long costs you flavour.

Medium heat, never high

• Your hand at grill height lasts 5 or 6 seconds. Over high heat they burn outside and stay raw inside.
• Whole and untouched: 12 to 15 minutes on the first side. Fat will run and sizzle — that's normal.
• Turn them and give them another 10 minutes. If they're thick, butterfly them open at this point and leave the cut face towards the embers for 5 minutes: that's where the best crust forms.

Finishing them

Coarse salt and lemon juice right before serving, never before they go on the fire (raw lemon starts cooking them and they turn rubbery). Serve them straight away, piping hot, cut into pieces to share.

Morcilla comes already cooked, so on the grill you're not cooking it: you're warming it. That changes everything — treat it like raw meat and it bursts, with half of it ending up in the fire.

Gentle heat and patience

Put it over a cool part of the fire (your hand lasts 7 or 8 seconds), ideally in a corner of the grill. 10 to 12 minutes is plenty. Over live embers the casing gives way in under two minutes.

Barely turn it

• One turn halfway through, always with tongs and from underneath, never squeezing.
• It's ready when the skin goes shiny and taut and starts to take on colour. Nothing more is needed.
• If it bursts, take it off straight away and serve it: it's still good, but it won't get any better.

How it's served

It comes off with the chorizo, in the first round of the asado, with bread. For anyone who's never tried it, the chorizo-morcilla pairing is the best introduction: one salty and firm, the other creamy and sweet.

Ojo de bife is the opposite of vacío: here the heat is high and the time is short. It's a well-marbled cut, so it's fairly forgiving — but hitting the right doneness is what separates a good steak from a memorable one.

Before it hits the grill

Take it out of the fridge 30 minutes ahead: a steak that's cold in the middle never cooks evenly. Pat it dry if it's damp (moisture steams instead of browning) and salt it with coarse salt right before it goes on.

High heat, minimal fussing

With your hand at grill height you should only last 3 or 4 seconds: that's high heat. Lay the steak down and leave it alone for 4 to 6 minutes, depending on thickness (a 3 cm steak is closer to 6). Turn it once with tongs and repeat on the other side.

Judging doneness without cutting it

• Rare: press with the tongs and it gives softly, like the base of your thumb with your hand relaxed.
• Medium: it gives but springs back, with some resistance.
• Well done: firm. If you got here by accident there's no going back — better to pull it off early.

Resting isn't negotiable

Give it 3 to 5 minutes on a board before slicing. Cut it straight away and all the juice ends up on the board instead of in the steak. A spoonful of chimichurri on top and you're done.

You don't need a grill to eat a proper steak. In a really hot pan, ojo de bife develops a crust that the grill, with its more open heat, doesn't always manage.

The pan is what matters

Cast iron if you have it. Heat it over a high flame until it smokes — it takes longer than people think, about 4 or 5 minutes. A lukewarm pan steams the meat instead of searing it, and it comes out grey and sad.

Step by step

• Steak at room temperature and patted dry with paper. Moisture is the enemy of the crust.
• A drizzle of oil in the pan, not on the meat. Coarse salt as it goes in.
• 3 to 4 minutes a side for a 3 cm steak, without touching it between turns.
• In the last minute add a knob of butter, a crushed clove of garlic and a sprig of rosemary, and spoon that butter over the steak.
• Rest for 4 minutes on a board before slicing.

Two mistakes that cost you

Putting two steaks in a small pan at once — the temperature drops and both steam instead of searing; do them one at a time. And adding the butter at the start: it burns and turns bitter. Butter always goes in at the end.

Peceto is a cylindrical, even piece with practically no fat. That's what makes it perfect for slicing thin — and also the easiest cut to dry out. The whole technique comes down to not overcooking it.

Sear it first, always

In a really hot pan with a drizzle of oil, sear the piece on every side until golden — about 8 minutes in total, turning it as you go. Without that crust the roast stays pale and bland. Salt and pepper before searing.

Then a low oven

• 160 °C for roughly 40 to 50 minutes for a 1.5 kg piece.
• If you own a thermometer, this is the cut to use it on: pull it at 55 °C in the centre for pink, 60 °C at most. Beyond that it dries out and nothing brings it back.
• Rest for 15 minutes under foil before carving.

Thin slices, always

Cut it as thin as you can, against the grain. On a lean piece, slice thickness is what decides whether it seems tender or tough. A properly sharp knife and meat that has cooled to warm make it easier still.

The next day, cold and thinly sliced, it makes one of the best sandwich fillings there is — some people buy peceto for that alone.

Picaña — tapa de cuadril, or rump cap — has a fat cap that's half the point of the cut. Rule number one: don't remove it and don't cut the piece up before cooking. Whole, it cooks evenly and holds its juices.

Preparing the fat

Score the fat cap in shallow diamonds, without reaching the meat. That helps it render and crisp up. Coarse salt over the top, generously: fat needs more salt than meat does.

Cooking it

• Gentle heat (your hand lasts 6 to 8 seconds) and always fat side down, 25 to 30 minutes. It will drip and flare up — move it aside or spread the embers, but don't let it burn.
• Turn it and give it 15 to 20 minutes on the meat side.
• Rest for 5 to 10 minutes. It's a big piece: it needs that time.

The final cut

Slice it 1.5 cm thick, always against the grain, and serve a bit of the fat with every slice. If the centre is too pink for someone, those slices go back on the grill for 30 seconds a side — never the whole piece.

Picaña in the oven achieves almost everything it does on the grill: the fat renders, browns, and the meat stays pink inside. Only the smoke is missing — everything else is the same.

Preparing the piece

Score the fat cap in diamonds without reaching the meat, and salt it generously with coarse salt. Whole, never cut into steaks: that way it holds its juices and cooks evenly.

Sear it in a pan first

In a really hot pan, with no added fat, stand the piece on its fat side for 5 to 6 minutes until it starts to render and colour. That step is what gives you the crust the oven alone can't manage.

Into the oven

• 180 °C with the fat ALWAYS facing up, so it bastes the meat as it melts.
• 40 to 50 minutes for a 1.2 kg piece. With a thermometer: 55 °C in the centre.
• Rest for 10 minutes before carving into 1.5 cm slices against the grain, with a bit of fat on each one.

If the cap isn't as crisp as you'd like, two minutes under the grill at the end sorts it — but don't walk away, it goes from golden to burnt in no time.

Tira de asado is THE cut of the Argentine asado, and cooking it comes down to one thing: how thick it's been cut. A thin 1.5 cm strip is nothing like a wide 4 or 5 cm banderita.

Always bone side first

The bone acts as a heat diffuser and shields the meat. Lay it bone side down and leave it there for most of the cook. The cue to turn it is foolproof: when the meat "weeps" — juices start appearing on the upper face — it's ready to flip.

Timings by thickness

• Thin strip (1.5–2 cm): medium-high heat (your hand lasts 4–5 seconds), 12–15 minutes bone side down and 6–8 on the other.
• Wide strip (3–5 cm): gentle heat (6–8 seconds with your hand), 35–45 minutes bone side down and 15–20 on the other. Patience pays: it turns tender with the fat properly rendered.

Details that add up

Coarse salt as it goes on, not before. If the bone has browned and the meat pulls away from it on its own, you got it right. And if some guests want it "more done", serve the end pieces first: they're always a notch beyond the centre.

In the oven, tira de asado gives a different result from the grill but just as good: instead of smoke and crust, you get meat that falls off the bone on its own. It's the winter version, or the flat-dweller's version.

Low temperature and time

• Season with coarse salt and lay the tira in a tin, bone side down.
• Add half a glass of water or stock to the bottom and cover tightly with foil.
• 150 °C for 2 hours. That's the time that melts the connective tissue and makes the meat tender; there's no shortcut.
• Uncover, turn the oven up to full or switch on the grill and give it 10 minutes until the fat is golden and crisp.

How you know it's ready

Pull on a bone with the tongs: if it comes away clean and without resistance, it's done. If it still grips, it needs another 20 or 30 minutes — cover it again and carry on.

The juices left in the tin are worth their weight in gold: reduce them for two minutes and spoon them over. And if there's any left, shred it the next day for a sandwich.

Vacío is one of the finest cuts of the Argentine asado, and also one of the most commonly ruined by rushing it. There's only one rule: gentle heat and time. Done properly it comes out golden and crisp outside, juicy and tender inside.

The fire: how to gauge it with your hand

Hold your palm at the height where the meat will sit. If you can stand it for 7 or 8 seconds before pulling away, that's gentle heat: exactly what vacío wants. If you can only manage 3 or 4 seconds, it's too hot — wait, or spread the embers out. Few steady embers beat a big blast of heat.

Does it need marinating or prepping first?

No. Fresh vacío needs no marinade: the membrane covering it holds the juices in during cooking, so don't remove it. Just take it out of the fridge 30–45 minutes ahead so it loses the chill, and salt it with coarse salt as it goes on the grill.

Cooking it, step by step

• Start with the membrane side facing the embers. That's where it spends most of its time: 60 to 80 minutes over gentle heat for a whole piece.
• Turn it once only, when you see the juices starting to surface on top and the membrane is golden and crisp.
• Give it another 20 to 30 minutes on the second side, until it feels firm but still gives a little in the centre.
• Let it rest for 5 minutes before slicing, always against the grain.

Common mistakes

High heat to "speed things up" (burnt outside, raw inside), turning it over and over, and piercing it with a fork — use tongs and the juices stay in. If there's any left, cold in a sandwich the next day is a classic.

You don't always have a grill, and vacío in the oven works far better than people expect. The logic is the same: low temperature and time. The difference is there's no fire to watch.

Before it goes in

Take it out of the fridge 30 minutes ahead and salt it with coarse salt on both sides. Don't remove the membrane: in the oven it does the same job as on the grill, holding the juices in.

Cooking it

• Oven at 160 °C, with the piece in a roasting tin, membrane facing up.
• Cover with foil and leave it for 2 hours. No peeking every ten minutes: each time you open the door you lose 20 °C.
• Uncover and turn it up to 200 °C for the last 20 minutes, so the membrane browns and crisps.
• Rest for 10 minutes before slicing, against the grain.

Use the juices

There's a concentrated juice left in the bottom of the tin that is pure flavour. Pour it into a small pan, reduce it for two minutes over high heat and spoon it over the slices. It's the thing that gets the result closest to an asado.