Wood Oven and Grill

the best way

TO ENHANCE THE TASTE

The base of the gastronomic offer of the Cobarcho is still the oven and the charcoal of firewood, which gives that flavor so characteristic to food, enhancing the natural flavor of the meat and extracting the true and authentic flavor to each piece, making unnecessary the use of sauces and seasonings to enjoy the best flavor.

The meat cooked with charcoal is the most appreciated traditional elaboration of Alto Aragón and it tastes much better for many reasons.

Wood oven and grill

the best way

TO ENHANCE THE TASTE

The base of the gastronomic offer of the Cobarcho is still the oven and the charcoal of firewood, which gives that flavor so characteristic to food, enhancing the natural flavor of the meat and extracting the true and authentic flavor to each piece, making unnecessary the use of sauces and seasonings to enjoy the best flavor.

The meat cooked with charcoal is the most appreciated traditional elaboration of Alto Aragón and it tastes much better for many reasons.

volatile essences

SMOKE

Smoke is the oldest way to season food. It is a mixture of gases and liquids in suspension that are produced during the combustion of wood. These substances penetrate the meat while we cook it on the grill and give it its characteristic smoky flavor. Our grill is prepared so that the grease slips down the round rods to a gutter, where it is collected, preventing it from falling on the grill and when it burns it contributes flavors to the meat that do not interest us. The meat tastes like meat, with the aromas of grass that the animal has eaten and with all its flavor, with no other contribution than the smoke from the coals and sea salt.

The smoke is different depending on how it is produced and not all woods have the same combustion, which brings us to the next section.

Keep reading

essential raw material

TIMBER

They are the hard wood and that do not contain much resin the most recommendable to prepare the meat. Oak woods, oak, walnut, cherry, apple, plum or other fruit trees are the best flavor to the meat, being preferable to charcoal because wood provides unique essences.

Not only the correct choice of wood has to be taken care of, but also the conservation of the wood and its degree of humidity, as well as the lighting preferably with chips and wood as always has been done in the Cobarcho.

the secret is in

MEAT AND PREPARATION

The charcoal contributes to emphasize the natural flavor of the meat, taking the true and authentic flavor to each piece. In the Cobarcho Restaurant we are specialists in preparing the best beef, veal, Aragonese ternasco, pork, bushmeat and duck in our grill so that all the nutrients are kept intact, without losing anything in the elaboration process.

For this we start with a charcoal that allows us to get two temperatures, one higher for first seal or maillard and a softer to simmer in its natural fat, so that the meat is always tender and retains its natural juiciness

Although each person has personal taste, we recommend eating the meat medium so that it does not lose its tenderness, its flavor or its flavours.

Sealed on the outside and 75% red inside. Approximately 6 minutes on the grill.

Sealed on the outside and with a pinkish color in the center. Approximately 9 minutes on the grill.

Brown on the outside, sparse pink in the center and bordered by a light brown inside. Approximately 11 minutes on the grill

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