News

4 Oxen * ^RECENT

Soon the restaurant "El Capricho" will bring 4 spectacular oxen on the following dates: two on December 27, 2009, and two more on January 6, 2010, meeting the strict minimum of 60 days of maturation in our cameras

· two oxen december 27
         Piece: 26107 | Piece weight: 529 Kg.
         Date of Birth: 28/02/2000
         Piece: 26108 | Piece weight: 576 Kg.
         Date of Birth: 15/03/2000
         
· two oxen january 06
         Piece: 26105 | Piece weight: 707 Kg.
         Date of Birth: 12/01/2001
         Piece: 26106 | Piece weight: 729 Kg.
         Date of Birth: 06/11/2001

They also reported that the date of December 10, 2009 we sacrificed three oxen, two of race "Mirandese" and one from race "Leon Brown", and we hope to offer two oxen more from race "sayaguesa", who will be all part of the "VIII Gastronomic Days of Exaltation of the beef.

We are working hard in the maturation, from cutting and the preparation of the dishes they make of these days the best we've done.

BOOKING NOW TO THIS EVENT

Ox meat

They will be available in our restaurant on 01/12/09, an ox-race "Frisón" with 7 years old, and another on the 15th day of December, with the ox-race "Alistana-Sanabrés" with 10 years old.

Gastronomic Month

*^{soon we will bring the information of 2010}

The restaurant "El Capricho" held throughout the month of February the "Gastronomic Days of Red Meats".

The protagonists in this gourmet are mainly cattle, between 1,200 and 1,500 kilos of live weight, which are slaughtered in November and December last year and since then staying in a cold chamber at constant temperature and with 85% humidity.

Each year presents a different menu, always looking to enjoy most parts of the animal.

In the last edition VII dishes presented were:

         · Toast on butter beef tartare
                  truffled with other flavors
                  of Beef on couches

         · Prawn with garlic and warm fruit
                  Corned beef in

         · Ox tripe bed with cod
                  hand-made confit de santo

         · Anticucho Beef Salad with assorted
                  the garden with mustard vinaigrette

         · Cheek stew and beef shank with
                  vanilla extract

         · Champagne sorbet

         · Tasting of special cuts of beef
                  (vacuum, stem and chop)

         · Caramelized beef explosion
                  and lemon fritters

         To drink: Red Pricum Wine Prieto Picudo


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