The 5pm blog was kindly invited to Glasgow’s latest steak restaurant on Ingram Street, CAU, for an interactive steak masterclass.
Buenos Aires inspired CAU brings the vibrancy and fun of the city as well as the cuisine. Burgers, steaks and more steaks are served in a casual dining atmosphere, different to many of Glasgow’s existing steak restaurants.
Chef Dom Ashworth took the class through three delicious prime cuts of beef matched with a selection of Malbec (also CAU branded) followed by an empanada making class.
CAU’s meat is authentic to its origins coming straight from the pampas plains of Argentina from grass fed cows. Diners tried Lomito – fillet of rump, Asaso de Chorizo – sirloin steak, and Tira De Ancho – spiral cut of ribeye steak marinated in chimichurri all wet aged for 30 days.
Now, you no doubt have cooked steak at home and been told to rest the meat after cooking; CAU’s steaks are wet aged meaning the meat retains all the juices until its cut into so require no resting and can be served straight from the grill.
Empanadas
Empanadas, for the uninitiated, are a traditional Latin dish of stuffed bread or pastry which is then baked or fried. Take a look at our attempts at empanadas below where we got to stuff them with creamed corn and cheese and chorizo and cheese.
