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 and old cow steak cuts now available at Basco. 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. HOW LONG IS EL CAPRICHO DE JOSE GORDON BEEF AGED FOR? Our ox steaks from El Capricho have been dry-aged for over 150 days from 4 year old Minhota oxen. HOW TO COOK EL CAPRICHO BY JOSE GORDON RIB STEAK? This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that El Capricho by Gordon beef has sufficient fat within each steak and so just needs a light greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips. HOW DOES MY EL CAPRICHO BY JOSE GORDON OX STEAK ARRIVE? You will receive one frozen vac pac of El Capricho by Jose Gordon Ox steak delivered on ice pads. If you are not using the ox steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO OX STEAK. PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
Visit Product Page
