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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.
Taken from the ox shanks, Osso Buco literally means ‘bone with a hole’ in Italian and is famous for the Milanese slow cooking dish of the same name. The cut is ideal for braising, with the bone rich in marrow providing flavour and the meat promising melting tenderness. Sourced exclusively from El Capricho restaurant in Leon from Iberian ox beef herds reared at their own natural pace, on lush pastures to their full maturity.
A cut increasingly appearing on restaurant menus as the delicious qualities of this cut become more recognised. Osso Buco the dish is typically made with veal shanks, but the ox beef alternative offers far more robust flavours as well as outstanding tenderness. Be sure to consult our recipe for tips, and serve with risotto made with saffron, and gratings of Parmesan cheese.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Osso buco?
You will receive one frozen El Capricho Ox Beef Osso Buco vac pac delivered on ice pads.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM OSSO BUCO TO OSSO BUCO SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO OX BEEF OSSO BUCO.
| Ingredients: 100% Spanish Ox Beef, |
| Net Weight: 1.1kg |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: El Capricho by Jose Gordon |
| Packaging: Vacuum bag |
| Usage: Defrost before use |
| Region: Leon |
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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*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!
