Beef rinds (1970)

Zuberoa is an institution of Spanish haute-cuisine and these beef rinds are an institution at Zuberoa. Prepared following mother Arbelaitz’s recipe and eternally found on the menu, these marvelously tender beef rinds are served with their jus, accompanied by a potato puree that Joël Robuchon, Hilario Arbelaitz’s culinary mentor, would be proud of. Superb!