We've eaten a lots of good beef along the years, but nothing quite like Txogixtu beef from Spain's Basque Country (can be found in Galicia as well). This beef, known to the connoisseurs, is among the very best in the world. Sure, it's probably less famous than its Japanese counterparts such as Kobe or Wagyu, but once you've tasted it, there's no coming back. You can find it now in Helsinki's Vanha KauppaHalli (the Old Market Hall) at "The 3 butchers" stall on the right hand side entry. The meat is dry aged 30/40 days, and at around 80€ per kilo. The ratio bone/fat/meat for a rib is respectively 25, 35 and 40% (rough estimation). Because the meat is matured over a month or more, the flavours are more developed and more concentrated. The meat is nutty, hearthy, and has a deeper taste, lasting longer in the mouth. So, Txogixtu beef best of the lot? hmm... close call.
So, last Monday was the Epiphany (Loppiainen - bank holiday in Finland), and it was the only day with snow. Our luck! But anyway we soldier on, set the coal on fire, and let the feast begin.
The rib is rock salted and black peppered. No oil added as the meat is super fatty.
Grilled 5min. on each side, lid on because it was cold outside.
(the rib itself is about 900gr)
The end result.
After resting for 10min. in a lukewarm oven, the meat is cut in stripes the Spanish way.
It's red n juicy. And it must to be eaten on its own. No sauces. Just the meat and a few garlic potatoes. Awesome!
Great beef deserves great wine wine: Hacienda Monasterio Reserva Especial 2012
(bought online)
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