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Txogitxu, located in Astigarraga, Basque Country, specializes in offering the best cuts of old and fat cow red meat.
With Imanol Jaca at the helm, they are in charge of selecting the best cows from Galicia to Central Europe, and then carry out a second selection at home to ensure the quality and consistency of the product for their customers.
Beef demi-glace is a reduced and thick broth made from cow bones, vegetables, and aromatic herbs.
It is a fundamental ingredient in French cuisine, used as a base for sauces and stews.
Its preparation requires time and patience, as the bones are slowly cooked for hours to extract all the flavors and nutrients.
Beef demi-glace has a deep and concentrated flavor, with notes of meat and vegetables.
It can be used to enhance the flavor of meats, poultry, or vegetables, and is appreciated by chefs and food lovers for its versatility and quality.
* This text has been generated automatically
Beef demi-glace is a reduced and thick broth made from cow bones, vegetables, and aromatic herbs.
It is a fundamental ingredient in French cuisine, used as a base for sauces and stews.
Its preparation requires time and patience, as the bones are slowly cooked for hours to extract all the flavors and nutrients.
Beef demi-glace has a deep and concentrated flavor, with notes of meat and vegetables.
It can be used to enhance the flavor of meats, poultry, or vegetables, and is appreciated by chefs and food lovers for its versatility and quality.
* This text has been generated automatically
