Cows and calves of the Encarna Group rest in green and wide fields They spend the last six months of their lives on the farm in Colmenar del Arroyo (Madrid).A 50-hectare pasture filled with water and grass, where these carefully selected specimens fatten until the time for sacrifice comes.
“Caring for our animals in a natural, stress-free environment is our priority,” explains José Manuel De Torres. Chief and R&D head of the ‘Gourmet’ brand FarmAn environment where “quality meat” is assured for all its preparations, which are now also distributed under seal Barn.
Tradition butchers, Jiménez Barbero brothers, The owners of the meat company select the best examples of the Retinta, Avilena, Hereford, Holstein, Charolais and Angus breeds to obtain the best cuts of beef.
Cows and calves are fed grass and grain for the last six months of their lives. It consists mainly of corn, barley, soybeans and wheat.
The aim is to offer the best carcasses, txuleteros, high and low loin, sirloin and all kinds of cuts; make custom-made burgers with different ground meat thicknesses; cured meats, processed products such as sausages and bacon, and of course ready-to-serve bites and Don’t complicate your life like carpaccio or steak tartare.
De Torres demonstrates this recipe Beef steak tartare with cured egg yolk sauce for four people:
For the cured egg yolk sauce.
four egg yolks They are left covered in soy sauce in a bowl for 24 hours. refrigerated.
- 400 grams center of sirloin. (You can ask the butcher to cut it into small squares of about 5 millimeters, you can cut it yourself at home or buy it from Casa de Vacas to not make your life difficult).
- 100 grams shallot finely chopped
- 10 grams pickle chopped
- 50 grams prank chopped
- 50 grams mustard
- 3 drops Tabasco
- 25 centiliters cognac
- 20 grams chives
- 100 milliliters extra virgin olive oil
- 4 egg yolk Egg
- salt and pepper
Detailing:
We mix everything in a bowl, minus the extra virgin olive oil that we will add little by little emulsify
We take out the yolks pre-cured in soy from the refrigerator and We pass them through a strainer so that they look like a kind of gel. We decorate the steak tartare with it.
We share and serve the ‘steak tartare’ with toast.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.