El Capricho Ox Beef Rump 2Kg
FROM THE BEST STEAK RESTAURANT IN THE WORLD!
Especially selected by El Capricho for Basco
Rump for their own farm of Oxen beef
Perfect cut for steak tartare or simply grilled on the 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 now available at Basco.
Cut from the D-cap of the rump and perfect for a memorable centrepiece with ample marbling and succulent flavours. Sourced exclusively from El Capricho’s own ox herds reared in the great outdoors to promise only the best flavour. Our ox rump is dispatched after being matured for over 20 days in our dedicated dry aging room, promising only the best quality.
HOW TO COOK OX BEEF RUMP?
Ox beef rump as a cut is versatile and can be used as a roasting joint, cut into steaks, pot roasted or in a steak tartare. Whatever method you decide to use when you cook it, it is worth mentioning that, due to the grass-fed nature of the ox beef, care must be taken to ensure not to cook it too quickly or overcooked as, this will lead to tough or chewy ox beef. But treat it well and you will be delighted.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF RUMP?
You will receive one frozen El Capricho Ox Beef Rump vac pac delivered on ice pads.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM RUMP TO RUMP SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO OX BEEF RUMP.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: 100% Spanish Ox Beef, |
| Net Weight: 2kg |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: El Capricho by Jose Gordon |
| Packaging: Vacuum bag |
| Usage: Bring to room temperature and cook on the BBQ |
| 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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