Beef — Carne de Buey

I was taught to respect every piece of meat on an animal, not just the most popular. My favourite cuts of beef are those with the most flavour. These are the ones closest to the bone — the lesser-loved cuts such as shin, oxtail and blade. They are so gelatinous and succulent. They make great slow-braised dishes such as estofado (beef shin braised with carrots, tomatoes, white wine and saffron —). A nice chunk of chewy chuck steak or shin will release a lot of flavour and texture into a cocido (chickpea and meat broth —). We braise the brisket with onions and red wine to make a stuffing for piquillo peppers. We also finely chop wagyu topside to make our bistec alemán (steak tartare —).