When we were approached by an intermediary for Bodega El Capricho to be one of a select few establishments endorsed to sell their legendary beef, I admit, I had to turn to Google to find out more about this rustic and remote bodega, surrounded by its own farmlands, and run by chef patron Jose Gordon who walks the pasture daily to check in on his herd.  The restaurant’s low-key, unassuming charm belies it’s position as one of the great cathedrals erected to the celebration of beef cattle and the meat they produce. I am seriously considering planning my entire family summer holiday this year around a trip to Jimenez de Jamuz for lunch – sadly El Capricho doesn’t have a kids club…..

As you can tell, I’m pretty excited, and if you think the florid language and superlatives end there, then you are very much mistaken!

Let us now talk about the beef we have for you today. A tale of two loins, if you will.

First, the cow. Five years and five months old at the point of processing, then aged for 52 days (and counting), this dark red meat is yieldingly tender, fragrant and earthy in all the right ways. The meat is protected by a good covering of carotene enriched, yellow hued fat that will crisp up in the pan, but will feel like silk on the palette.

Second, the Ox, the defining symphony from Bodega El Capricho’s ouvre. Nine years and five months old at point of processing, then aged for 97 days and counting. This majestic beast’s carcass weighed 496kg on the hook (most conventional beef cattle are 350kg)! The meat is fleck-marbled throughout. Even distribution of these fine rivulets of flavourful fat indicate a long life well lived, and augur a balanced but complex and nuanced eating experience.  Literally, some of the best beef in the world from the farm of one of the best steak restaurants in the world.

This is truly beef to explore in it’s purest form. Salt, heat and a long rest for the steak. A table shared with someone you love for you. A bottle of good red, a side salad if you must. See you all in Jimenez
de Jamuz this summer……