THE BEST BEEF DISHES IN ALL SPAIN

Beef is one of the main components of the Mediterranean diet, among the healthiest in the world. Due to the variety of cuts and the type of animals, Spanish beef is very versatile from a gastronomic point of view, with multiple culinary possibilities and for all tastes. And the fact is that the Spanish territory, with its great diversity, offers a multitude of possibilities to enjoy this type of meat. For this reason, the Interprofessional Organization of Beef (Provacuno), has wanted to collect, according to the geographical area in question, the best beef dishes, in most cases true typical dishes of each region.

The North

GALICIA. The Galician gastronomic offer is rich and varied, with proposals such as Meat or caldeiro, so called because it is cooked, of course, in a caldeiro (cauldron, in Galician) normally made of copper like the one used to cook octopus and is usually served. on wooden plates to maintain temperature. The meat that is used is veal, brisket or rib and, sometimes, hock.

ASTURIAS. The quality of Asturian beef is always juicy and tasty and, of course, you have to try its traditional Cachopo: a huge breaded fillet and stuffed with ham or jerky, and some typical cheese of the region, such as cabrales, although not different varieties of filling stop coming out, always delicious.

CANTABRIA. If we continue along the Cantabrian coast we find authentic delicacies, such as the Cantabrian Sirloin with Tresviso cheese, a recipe made from blue cheese that is made in the area with milk of different species and races.

PAÍS VASCO. In this Community you will find one of the best culinary offers in the world. A very popular dish is Sukalki —in Basque for “made in the kitchen or stew” - a beef stew with potatoes and vegetables from which different versions have emerged that each cook handles in the most rigorous of secrets.

NAVARRA. Navarra calves are raised in its beautiful valleys and plains, producing tender and juicy meat. Hence, the Navarra beef stew is an essential dish when visiting this area.

Inside

TOLEDO. Carcamusa is a typical Toledo stew that is usually served as a traditional tapa and almost always accompanied by French fries, although it is a great dish as a second or sole dish.

MADRID. Very close we also find the Madrid style veal kidneys, one of the great wonders of traditional Spanish cuisine, very popular in Madrid, and which refuses to go out of style.

EXTREMADURA. An Extremaduran delicacy that offers endless possibilities, excellent both cold for sandwiches or as cold cuts, hot or as a second course in a more formal meal: Roast beef tenderloin with Paprika de la Vera.

LA RIOJA. Here you have to try the Beef tongue in sauce, a typical offal stew with a very juicy texture.

CASTILLA Y LEÓN. One of the best-known dishes in this Community is the Ávila Steak, especially the one made in the Sierra de Gredos, whose only secret is to have a first-rate raw material.

The South

ANDALUCÍA. In this Community we find a traditional recipe such as Oxtail a la Cordobesa, a tasty and nutritious dish with a high content of iron and high-quality proteins, as well as a low fat content.

The Mediterranean

CATALUÑA. A great example of a traditional dish in Catalonia is Fricandó de ternera, a beef stew that is cooked with mushrooms, mainly moixernó or perretxico, being able to use senderuelas or chanterelles, which are similar.

COMUNIDAD VALENCIANA. The star element of Valencian cuisine is rice, and as a result a great variety of dishes have emerged to also prepare with meat, such as, for example, Rice with veal leg, a typical Alicante rice unique for its texture and flavor.

MURCIA. Here we have to order a dish known to all and very popular but cooked in a very delicious way: Veal in Murcian style sauce, a dish present in all bars and tapas places and served in clay pots.

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