INGREDIENTS (to serve 4)

For the loin of beef: 
2 pieces 400 gr. loin of beef
100 ml. Arbequina extra virgin olive oil
5 gr. Charcoal ash
For the vegetable stock:
1.5 l Water
25 gr. Carrot
25 gr. Leek
2 cloves Garlic
50 gr. Onion
250 gr. Chickpeas, soaked overnight
1 bone
100 gr.  Gelatinous meat (shin, cheek, etc.)
For the dark stock:   
½ l. Vegetable stock
150 gr. Purple corn grains    
0.5 gr. Yeast extract   
2.5 gr. Table salt 
20 ml.  Squid ink
For the vine wood sticks:
325 gr. Wheat flour
30 ml. Extra virgin olive oil
5 gr. Bakers' yeast
160 ml. Dark stock
5 gr. Salt
For the crisp radishes:
500 gr. Dwarf radishes 
15 gr. Salt
1 l. Mineral water
For the ash-flavored salt:     
1 Bundle of vine wood.
100 gr. Añana salt
200 gr. Thyme leaves
For the leaves:         
8 Rau-Ram leaves


Loin of beef
Trim the meat, removing almost but not all the fat. Remove any gristle. In a basin, mix the oil with the charcoal ash until well dissolved. Place the loin of beef in a vacuum pack with the ash-flavored oil and chill for 24 to 48 hours.
Vegetable stock
Place all the ingredients in a pan and season lightly. Cook over a low heat for 4-5 hours. Strain and set aside.
Dark stock
Mix all the ingredients except for the corn and bring to the boil. Blend in the robot and strain through a fine chinois. Add the purple maize and simmer very gently for at least 1 hour. Strain and remove the corn.
Vine wood sticks
Add the yeast to the dark stock at room temperature (approx. 25ºC). Dissolve, then add the oil and mix well. Sift the flour and place in the mixer, add the stock with the yeast and oil and knead for 10 minutes. Remove and form into a ball. Leave to rise for 1 hour. Roll out the dough using a rolling-pin and cut into thick strips. Stretch out using the palms of the hand. Form into strips and place on a sheet. Leave to stand for 20 minutes so that small cracks form, then stretch again to make the strips thinner. Bake for 3 minutes at 200ºC, remove and cut in half lengthways while hot to prevent them from breaking.
Crisp radishes
Wash the radishes in cold water and peel, pulling back the skin so that the veins are visible. Cut the radishes into quarters. Make a brine with the water and salt and insert the radishes. Place in a vacuum pack for 15 minutes, then remove.
Ash-flavored salt
Place the vine wood on a grid over a fire and cook until it has almost turned to ashes. Add the thyme leaves and leave to dry and burn with any remaining coals. Collect the ashes on a tray and sieve. Mix the salt and ashes in equal proportions. Place in the robot and blend.
Wash in plenty of water with a vegetable disinfectant. Drain. Set aside until serving between sheets of absorbent paper in airtight containers.


Grill the meat for 4 minutes over the vine wood coals. When the center of the meat reaches 45ºC, cover and keep warm. Serve on a bed of vine wood sticks and sprinkle with the ash-flavored salt. Add the radishes and finish with a few Raw-Ram leaves.