In April, we celebrate the traditions and typical recipes of one of the tastiest countries of South America. In commemoration of the official Day of Chilean Cuisine, and to pay tribute to one of their most recognized dishes, Concha y Toro launched an entertaining video tutorial, which in a few minutes can transform everyone, into an expert chef in Chilean seasoning.
The Chilean gastronomic culture is the result of a tasty mixture between the indigenous traditions and the Spanish contribution of colonial times, mixing ingredients, recipes, customs and habits when it comes to cooking. Chilean creole cuisine is also influenced by German, Italian and French immigrants, with its spicy flavors, colorful presentations and the use of a wide variety of elements from its geographical diversity and of course, always accompanied by a good glass of wine.
Every April 15th since 2009, the world can celebrate the Chilean Cuisine Day in order to recognize its gastronomic history and cultural importance. This year, Concha y Toro joins this mission, with the creation of a quick and easy video-recipe, so that everyone around the world can enjoy the unparalleled flavor of the classic preparation of Rib Cap steak with Corn Cream and Strawberry Salsa, paired by Casillero del Diablo, Reserve Malbec.
Here is a delicious recipe from, perfect for a Sunday lunch: a perfect mix between spicy and sweet flavors, accompanied by an unusual pebre (Chilean salsa) that will leave all your guests asking for more.
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Sobre Wine for Foodies:
Corn Cream is one of the Chilean recipes that pass from generation to generation. Its softness and versatility transform it into the perfect accompaniment of the classic Rib Cap Steak. We propose an unusual touch to enjoy this dish: a really easy to prepare strawberry salsa, sweet and spicy, that brings together all flavors in harmony.
To pair, a powerful wine that escapes from the traditional strains: Casillero del Diablo Reserve Malbec. With its aromas of black plums and blackberries, it offers a velvety palate, soft and round tannins, with marked notes of black pepper and vanilla, which perfectly accompany the complex seasoning of this recipe.
Rib Cap steak with Corn Cream and Strawberry Salsa
Recommended Pairing: Casillero del Diablo Reserve Malbec
2 Beef Plate pieces of 180 grs. each
400 grs. of Corn Cream (processed corn)
2 Celery sticks
2 Garlic cloves
10 Basil leaves
1 spoon of Olive oil
200 cc. of beef broth
3 spoons of tomato sauce
50 grs. Butter
50 cc. de Milk Cream
Juice of 1 lemon
Cut ½ onion and ½ green chili into small dices and put into a bowl. Mix together with cilantro, lemon juice and add salt and pepper. Incorporate the strawberries cut into small cubes, rectify the flavors and reserve.
In a medium saucepan, heat the corn cream with the chopped basil and add the butter, milk cream, salt and pepper to taste. Stir constantly and simmer until the corn is cooked and change color to a bright glossy yellow.
Heat a frying pan and add olive oil. Cut the carrots, onions, garlic cloves and celery into large pieces and saute them. Using the same frying pan, seal each piece of beef plate until it is gold. Add 200 cc. of beef broth, the tomato sauce, oregano and at the end, salt and pepper to taste.
Cover the pan and let it cook over a low heat for 10-15 minutes.
We recommend serving the beef plate over a generous portion of corn cream, and then on the side, put the sweet strawberry salsa for dipping.
Enjoy your Home Made Meal!
Credit: Concha y Toro
About Concha y Toro
Founded in 1883, Viña Concha y Toro is a global brand whose exporting spirit has allowed it to grow and be present in more than 140 countries, becoming the main exporter of Chilean wine. Concha y Toro’s passion for quality has led to the search for new terroirs in the main wine-growing valleys of Chile. Its wine portfolio includes, among others, the Icons Don Melchor and Carmin de Peumo; the consistency and quality of Marqués de Casa Concha, and Casillero del Diablo, which has positioned itself as the Chilean wine with the highest international recognition of its category.