Diego Zarate by Diego Zarate | Dec 24, 2020 |
Entrecote recipes for your Christmas dinners Entrecote is a cut of meat that comes from the dorsal region, usually from a cow. Its name comes from French, entrecote, which means ‘between the ribs’. We are sure that you’ve heard the word entrecote more than once, and...
Leo Álvarez by Leo Álvarez | Dec 22, 2020 |
This Christmas, enjoy El Capricho Roast Beef at home Roast beef is a dish that comes from English cuisine, and is widely consumed in countries such as the UK, Australia, Ireland, New Zealand and the United States. In recent years, it has become very popular in Spain,...
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...
