A simple spoonful will have you cooking over fire in the back streets of Buenos Aires. A light, fragrant, balanced addition to any cut of beef. We pair this often with Rump Cap & Short Ribs.
Directions: Mix 3 tbsp of blend with 1/3 cup olive oil, 1 tbsp of red wine vinegar or lemon juice, and leave to marinate for 1-2 hours.
Ingredients: Parsley, salt, garlic, black pepper, chilli, thyme, paprika, basil, oregano
A simple spoonful will have you cooking over fire in the back streets of Buenos Aires. A light, fragrant, balanced addition to any cut of beef. We pair this often with Rump Cap & Short Ribs.
Directions: Mix 3 tbsp of blend with 1/3 cup olive oil, 1 tbsp of red wine vinegar or lemon juice, and leave to marinate for 1-2 hours.
Ingredients: Parsley, salt, garlic, black pepper, chilli, thyme, paprika, basil, oregano
