Idikiren Masailak Pxrekin

Beef Cheeks with Pedro Ximénez

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Preparation info

  • 6

    Raciones
    • Difficulty

      Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

WHERE DOES FACT END AND MYTH BEGIN? EVERYWHERE I WENT IN THE BASQUE COUNTRY CHEFS WERE TELLING ME OF THE INCREDIBLE BEEF GROWN THERE. THAT IT WAS RARE, EXPENSIVE AND CAME FROM ANIMALS THAT WERE UP TO 12 YEARS OLD AND HAD BEEN FED ON GRASS ALL THEIR LIVES. THAT PRICKED UP MY EARS! I LOOKED FOR THIS BEEF IN THE MARKETS AND FOUND A LOT OF YEARLING AND VEAL FROM GALICIA. I WENT TO FARMS AND THE FARMERS TOLD ME THEIR BEEF WAS AROUND 2 YEARS OLD BUT HAD BEEN FED A LOT OF GRAIN. I WENT TO A BUTCHER AND HE SHOWED ME HIS CARCASSES HANGING IN HIS TILED COOL ROOM. THOSE ANIMALS, HE SAID, JUDGING BY THE BONES, WERE NO MORE THAN 3 YEARS OLD. IN A GRILL HOUSE ON A HILL I HAD THE MOST WONDERFUL CHARGRILLED SIRLOIN, BUT THE CHEF THERE SAID THE ANIMAL WAS NO MORE THAN 4 YEARS OLD. SOMEWHERE IN THE BASQUE COUNTRY SOMEONE ONCE ATE A STEAK FROM AN OLD OX, BUT I CAN’T SAY I HAVE EVER TRIED IT. THIS RECIPE MAKES A LOVELY SLOW-COOKED DARK BEEF-CHEEK BRAISE. DON’T BE AFRAID OF COOKING THE BEJESUS OUT OF THE VEGETABLES.