El Capricho Ox Beef Short Rib 1.8Kg
FROM THE BEST STEAK RESTAURANT IN THE WORLD!
Especially selected by El Capricho for Basco
Whole short rib for their own farm of ox beef
Perfect cut for slowly cooking on a BBQ!
Description
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
More tender and meatier than their beef or pork counterparts, Ox Beef Short Ribs are a versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue. Left on the bone for maximum flavour, these ribs promise melting quality, showcasing the rich quality of the rib meat of El Capricho grass fed ox, sourced exclusively from heritage Iberian breed herds, reared in the great outdoors of Spain.
HOW TO COOK OX BEEF SHORT RIB?
This is a wonderful cut, on the bone for flavour, and a favourite of chefs for its versatile abilities, being at home in casseroles and slow cooks, as well as being well suited to marinating. If slow cooking lightly fry, before putting into a heavy casserole dish alongside a lightly fried mirepoix of onion, carrot, or celeriac and slow cook in red wine and beef stock.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Short rib?
You will receive one frozen El Capricho Ox Short Rib vac pac delivered on ice pads.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM SHORT RIB TO SHORT RIB SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO OX SHORT RIB.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: 100% Spanish Ox Beef, |
| Net Weight: 1.8kg |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: El Capricho by Jose Gordon |
| Packaging: Vacuum bag |
| Usage: Defrost before use |
| Region: Leon |
Allergens
Shipping Rates
For orders over £75
FREE
For orders over £75
£3.45
For orders over £75
£2.45
For orders over £75
FREE
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The Source
El Capricho by José Gordón
The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime’s work would wind up in El Capricho’s steak being judged as the world’s absolute best by a series of renowned international publications. It all starts with the animals. José travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 90 days – intensifying the already spectacular flavours. The result is meat unlike any other. Time Magazine called it “the perfect steak”. American Vogue food writer Jeffrey Steingarten described it as “probably the greatest steak I’ve ever eaten”. The guardian featured El Capricho as the best place to eat steak in the world.
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