Beef in Bodega El Capricho (León)
Yes, gentlemen, it turns out that Time magazine and The Guardian, among many other publications, have reached the conclusion that in Jiménez de Jamuz the visionary Joseph Gordon has managed to find that exact point of maceration that makes his beef meat the tastiest and most acclaimed of the entire globe. So, even if it's just for once, I'm going to put aside the Leonese disdain with which we usually downplay our qualities in my land and I'm going to show off as a 'civilian'.
It all started this summer, when someone in Madrid sarcastically told me how he had tried the best meat in the world in León. "In León?" I asked with disbelief and excitement. "Are you completely sure?" Everything seemed very confusing until I began to investigate through the internet and corroborated a story that, although at first it seemed completely new, over time I understood that it was a secret with voices perfectly disdained and hidden by my friends for years (I still don't understand with what intention) .
José Gordon and the exact point
From then on, and as a result of my visit to this establishment, it seems that all the Leonese with whom I discussed the matter insisted on play down my discovery with phrases like "ah, I've been several times", "my brother had Christmas lunch there" or "whenever I want to close a deal I take my clients to the warehouse". I repeat, why has no one ever bothered to tell me about this place? And not because of the profession I practice, but because anyone who knows me at all knows that I I never underestimate a good recommendation As long as it has to do with food.
Personal issues aside, the point is that I really the cutlet is delicious. Their butter texture It has nothing to do with the rough and typical beef (if it is, since half the time it is 'old cow') that they insist on offering in some restaurants without scruples or professionalism.
Beef in Bodega El Capricho (León
The ritual is simple. First, the waitress approaches your table and kindly offers you a raw piece (mine was one kilo and two hundred grams). Once you accept, they take it to the grill so that the ember do the rest of the work (to get to the cellar you have to access through the kitchen, where the giant pieces of ribs they wait their turn to get to the plate, so if you are very squeamish better look the other way) .
After twenty necessary minutes, if you are lucky (I was), José Gordón himself will personally take care of carve your chop and place it on a clay plate smeared with his own fat. Don't feel embarrassed if you're terrified of medium meat, naturally and without haughty looks they will offer you a stone where to spend a little more the pieces. If you take advice from someone who treats steak like the soles of slippers, be brave and try it as it is served to you, does not bleed and its brownish tone It has nothing to do with that 'Halloween' style rosy color so appreciated by carnivore experts.
Private room of Bodega El Capricho
The menu options at El Capricho are very varied, its national beef is excellent (from €68 per kilo), but its Beef chop Washugyu Oregon boneless (this will cost you about €154 per kilo) . It may be that eating one of these steaks really becomes a treat –mine was €84 per steak–, but, if you are not ready to throw the house out the window, its crisis menu includes beef cured meat, stewed omelette, salad, stone-grilled beef (front), dessert, drink and coffee for €20 per person.
Don't forget to visit his website, on it José Gordon announces the ox specimens that he has managed to locate with patience and tenacity (half the time he travels through the north of Spain in search of him). Also, this month of february, as an extra, they invite you to taste any of the menus included in the XI Conference of exaltation of beef meat. Serve as an example of the succulent dishes with which to feast on hip tataki, the Caramelized Torrija with cured tongue, citrus and orange blossom or the Terrine of foie, tongue and black pudding with caramelized pippin apple and salad bouquet with mango vinaigrette (from €60).