Richie Lin's Beef Tartare
Chef-owner of Michelin-starred MUME in Taipei, Richie Lin, gives the recipe for his take on the classic beef tartare.
Keywords
- hotels & travel
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Cooking tools:
- Mandoline
- Salad spinner
- Sous vide circulator
- Sous vide bag
- Blender
- Food processor
- Piping bag
- Cake ring
- Fine-mesh sieve
- Deep-fry thermometer
- Kitchen scale
- Rondeau
- Pot
- Skillet
- Grill pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Colander
- Spoon
- Paper towel
- Kitchen towel
- Airtight container
- Refrigerator
- Stove
- Plate
Ingredients
- 250g Taiwanese Beef (preferably Top-side or Oyster Blade)
- 1 Red onion
- 250 L Rice vinegar
- 250 L Water
- 125g Sugar
- 20g Beetroot (Peeled)
- 1 large lotus Root
- 8 High Quality Eggs
- 50g Preserved Daikon
- 250gm Wild Clams
- 1 High quality egg (cooked at 63.5 degrees C for 1 hour)
- 200ml Sake
- 1 Small eschalot (finely sliced)
- 1 Clove Garlic
- 70g Diced Beef
- 15g Pickled Red Onion
- 10g Daikon
- 10g Shrimp Oil
- 6g Grapeseed Oil
- Cracked Black Pepper (to taste)
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