Leo Álvarez by Leo Álvarez | Aug 3, 2020
How to cook a sirloin steak Ox sirloin Located on the bottom sirloin, it is aged with the ribs and kidneys for 15 to 30 days, depending on the animal. This is a meat that is highly prized for its tenderness and texture. Our oxen are animals that are very old, already...
Leo Álvarez by Leo Álvarez | Jul 27, 2020
How to slow cook your boneless short ribs Boneless short ribs For cooking at low temperatures or stewing. This piece comes from the skirt, from between the fifth and eighth rib. It is a piece between 1 and 2kg, and comes ready boned. It is full of beautiful marbled...
Leo Álvarez by Leo Álvarez | Jul 6, 2020
Breaded pan fried Ox Shoulder stuffed with blue cheese and caramelized onion Shoulder This cut comes from the forequarter. It is very tender, juicy meat and is very good for making steaks, steak tartare and roasts. For roasting, it is good if it has a good layer of...
soporte by soporte | Jul 1, 2020
Recipe with ox chuck steak Chuck This comes from the forequarter and is the extension of the top sir- loin towards the neck. The pieces are between 5 and 10 kg but we can prepare them in chunks. Minced, it can be used to make fabu- lous meatballs and top-quality...
soporte by soporte | Jul 1, 2020
How to cook your oxburger Oxburguer Our oxburger comes from the essence, from the depths, from the past, from the selection of the best native breeds. These are Iberian breeds, breeds that have not been genetically modified, breeds that can wi- thstand rough weather,...
soporte by soporte | Jul 1, 2020
How to cut ox rump steak to make fillets for frying Rump steak The rump steak is located in the leg, where the tip of the hip meets the top sirloin on the rack of ribs. It is left to age together with the leg for a month. It has great texture, is juicy and has a lot...
Leo Álvarez by Leo Álvarez | Jul 1, 2020
How to make a ox Steak tartare El Capricho Rump steak The rump steak is located in the leg, where the tip of the hip meets the top sirloin on the rack of ribs. It is left to age together with the leg for a month. It has great texture, is juicy and has a lot of...
Leo Álvarez by Leo Álvarez | Jul 1, 2020
How to cut your bottom sirloin chop Ox chop, selected by José Gordón Why does this chop have so much fat? This meat is the product of the ox’s happy, peaceful life, when it develops large amounts of subcuta- neous fat needed for the long ageing process. This fat will...
Leo Álvarez by Leo Álvarez | Jul 1, 2020
How to cut your top sirloin chop Ox chop, selected by José Gordón Why does this chop have so much fat? This meat is the product of the ox’s happy, peaceful life, when it develops large amounts of subcuta- neous fat needed for the long ageing process. This fat will...
Leo Álvarez by Leo Álvarez | Jul 1, 2020
How to cook your ox chop without a grill Ox chop, selected by José Gordón Why does this chop have so much fat? This meat is the product of the ox’s happy, peaceful life, when it develops large amounts of subcuta- neous fat needed for the long ageing process. This fat...
Leo Álvarez by Leo Álvarez | Jul 1, 2020 |
How to grill your ox chop Ox chop, selected by José Gordón Why does this chop have so much fat? This meat is the product of the ox’s happy, peaceful life, when it develops large amounts of subcuta- neous fat needed for the long ageing process. This fat will nourish...
