Bone Marrow Tartare by chef Leigh McDivitt - The Village Butchery by Origin Meat
10 min prep | 25 min cook
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
Ingredients
- 60g of Dry Aged Rump Cap MBS 2+
- 2 x lengths of Bone Marrow
- 1 tsp Diced cappers
- 1 x tsp Pickled cucumber
- 1 x tsp Eshallot
- handful of plain potato chips
- 1 tsp parsley
- 1 x egg yolk
- 6 splashes tobasco sauce
- 1 tsp American Mustard
- Salt
- Pepper
- Espelette pepper (optional)
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