Txuleton Sunday got off to a great start. After our trip to San Sebastian we (via one of our fantastic suppliers Greys Fine Foods) have managed to source these amazing Galician Beef Ribs from the same butcher who supplies the inspitational Bar Nestor is San Sebastian. These guys specialise in cooking beef ribs from Galician dairy cows. When these cows stop producing milk (at least 8 years old) they are sold for beef, producing the most incredibly delicious soft and tender, marbled beef.
This weekend we trialled ‘Txuleton Sunday’, 1 kilo Galician Beef Rib (Txuleton) for sharing between 2 or 4 or more! Served with tomato salad and recommended with La Socarrada Rosmary Beer…..
Feed back was brilliant & everyone loved it!
Photos courtesy of bacononthebeech.com