The secret of the Josper oven and Galician Blonde beef: why our grilled meat tastes different
Updated: Aug 10
In the restaurant trade people say that "anyone can cook a good steak". Anyone who eats a lot of steak knows that is not true. For a cut to go from good to memorable you need three things: the raw material, the cooking technique and a cook paying attention.
At Brasas Bar Karibu, in the centre of Córdoba, we cook over charcoal. Here are the two things behind the flavour of our grilled meat and vegetables: the Josper oven and the Galician Blonde breed.
🔥 The Josper oven: a grill and an oven in one machine
If you have eaten here and looked towards the kitchen, you will have seen a steel machine giving off a smell of smoke. That is the Josper oven-grill, a Spanish oven used by steakhouses and Michelin-starred restaurants around the world.
Why is it so special? The Josper combines in a single appliance the best of a traditional open grill and the best of a closed oven.
A very high searing temperature: it works between 300 °C and 350 °C with 100% vegetable charcoal. The meat seals instantly on the outside and keeps its juices inside. The cut comes out tender.
Real smoke: because it is closed, the charcoal smoke does not escape: it wraps around the food and leaves the charcoal flavour and a crisp crust you cannot get on a griddle.
🥩 Galician Blonde: the beef in our burger
The best oven in the world is no use without good produce. One of the most ordered things on our menu is the Galician Blonde beef burger.
Galician Blonde is a native breed from Galicia, known internationally for its marbling and its long finish. Cooked in the Josper, the fat melts into the smoke. Customers on Google Maps call it "exquisite" and "the best burger I've ever tasted".
Besides the fixed menu, the cuts on the blackboard change with what comes in. Ask when you arrive: that is usually where the best of the day is.
👨🍳 It is not only meat that goes in the Josper
The grill at Karibu is not only for big cuts. Chef Luis Ezqueta puts things in the oven you would not expect:
Grilled fish and seafood: fresh fish cooked to the right point, juicy and with a touch of smoke. The cod loin is the example.
Vegetables: our leeks and the lettuce hearts with smoked sardine change completely in the Josper. The charcoal caramelises the natural sugars and the result has nothing to do with a griddled vegetable.
📅 Book a table in the centre of Córdoba
If you are looking for a grill house in the centre of Córdoba where the produce and the technique matter more than the number of tables, this is it. We are at Claudio Marcelo 6, a minute from the Roman Temple.
If you eat gluten-free, almost everything that comes out of the Josper already is: we explain it in eating gluten-free at Karibu.
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