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Txulet贸n

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Margi Cintrano View Drop Down
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    Posted: 17 April 2013 at 08:52

Written by and Photo Courtesy of ;  Margaux Cintrano





THE BASQUE COUNTRY BEEF 


THE EXTRAORDINAIRE HISTORY OF THE BASQUE PEOPLES HAS SHAPED THE CHARACTER OF THE BASQUE COUNTRY, FROM THE MYSTERY SURROUNDING ITS ORIGINS TO THE CONVERSION INTO ONE OF THE MOST QUINTESSENTIAL ECONOMIC ENGINES OF THE IBERIAN PENINSULA, BASED ON ITS INDUSTRIAL DEVELOPMENT IN THE 19th CENTURY.

The richness of its traditional culture comes from its strategic location. The Basque Country possesses an extraordinaire folklore, as well as its completely indigenious sports, languages, Euskera, and its regional cuisines which are well known for their quality of product and Michelin restaurants.

In the Basque Country, gastronomy is revered as a veritable religion and it is in the SIDERIAS, a traditional CIDER HOUSE, some over 300 years old, where the renowned CHARCOAL GRILLED TXULET脫N ( T BONE STEAK ) is savoured and at the cry of "CHOCH", spelt TXOTX, the cider is poured directly from its barrel into the glasses.   ( pronounced CHOCH ) ... 

EL TXULET脫N ... THE T BONE STEAK ... 

ASTIGRRAGA, WHERE THE AUTONOMOUS BASQUE CIDER HOUSE CULTURE HAS TAKEN ROOT, AT THE CRY OF TXOTX, THE PEOPLE CONGREGATE AT THE BARREL AND POUR OUT THE CIDER TO ACCOMPANY THE BASQUE STEAK ... 1 KILO OF CHULET脫N OR TXULET脫N, COOKED OVER A CHARCOAL GRILL ...

This tradition has been adopted by the best  restaurants in all of Iberia. This way, the red meat has become a thematic product, transmitting taste, culture and identity. 

They prepare these steaks wearing traditional footware called ABARKA, which looks like a ballerina slipper with laces criss crossing, similar to the Greek folklore footware, worn with heavy lambs wool ivory bone toned socks.

TXOGITXU is the name of one of the oldest cattle ranchers and butchers in the Basque Country.
It is located in the rurals of Donostia, or San Sebasti谩n.  

TXOGITXU MEATS

The birth place of the cider houses, is where the renowned cattle graze and the butchers painstakingly search for the older cattle, chosen for their marbled patterns and using only premium cuts.

WORLD WIDE KNOWN, MAESTRO CHEF JUAN MARI ARZAK PURCHASES HIS MEAT FROM THIS RANCH.

HOW TO PREPARE A BASQUE STEAK ... ( TXULET脫N ) ... 

1) TO BEGIN, NEVER PREPARE A STEAK THAT HAS BEEN IN THE REFRIGERATOR DIRECTLY TO THE GRILL

2) LET THE MEAT COME TO ROOM TEMPERATURE 15 TO 20 DEGREES CENTIGRADE

3) THEN, PLACE A 5 CM. OR 3 INCH FINGER THICK STEAK ON THE GRILLE OR GRIDDLE AT VERY HIGH HEAT AND SEAR FOR 3 MINUTES A SIDE FOR RARE, AND 4 MINUTES PER SIDE FOR MEDIUM RARE. 
WELL DONE CHULET脫N IS UNHEARD OF IN THE BASQUE COUNTRY AND THE REST OF IBERIA.

4) THE WAY, THE BASQUE CHEFS ACHIEVE A MILLIMETRIC BROWNING, ON THE EXTERIOR AND COMPLETELY RED CENTRE OF A CENTIMETRE WITH A CORE TEMPERATURE OF 50 DEGREES CENTIGRADE; IS ONLY USE COOKING SALT AND ONLY ON THE BROWNED SIDE.

5) SERVE THE CARVED STEAK ON A SERVING PLATTER WHICH HAS BEEN PREVIOUSLY BEEN HEATED TO 50 DEGREES CENTIG. 

EGIN, MEANS, ENJOY !
Margaux.
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:32
Thanks Margi. it is in my  bucket list  . one of things i want to do before i die . to go to a Basque sidreria and eat CHARCOAL GRILLED TXULET脫N       
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:39

Ahron,

 
My dear friend Galdakao ( Galdakao Turismo ) is the person to speak with ... He speaks good English. 
 
Yes, this is heaven on earth divine ... The 4 of us, can meet up in Bilbao or San Sebasti谩n ( Donostia ) !!!
 
I lived in Argentina and I have eaten in Smith & Wollensky in both Manhattan and Chicago; however, I would be veered --- to state; that BASQUE BEEF is a whole different flavor profile ...
 
 
Kind regards. Margaux.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 08:27
It sure sounds good to me ~ and worth a try when we do some charcoal grilling this summer! Smile
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 08:49
Tas, 

One can definitely appreciate an exquisite T-BONE in your part of the world ! 

Basque beef is the best on our side of the globe, as you are aware. This T-Bone was prepared by Maestro Juan Mari Arzak, at the Salons Gourmets. He endorses this Basque Ranch for their quality. 

Kind regards and thank you for your contribution and feedback.
Margaux 


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