A Recipe by Paul Hood

Name: A Recipe by Paul Hood
Ingredients: Pickling liquor for the radish; 250ml muscatel vinegar; 200ml white wine vinegar; 200g caster sugar; 2 star anise; 2 cinnamon sticks; 6 cloves; 2 tsp. mustard seeds; Beef tartare; Fillet of aged Black Angus beef; 210ml Soy sauce; 15 drops Tabasco; 600g Ketchup; 30g English mustard; 225ml Olive oil; 230ml Brandy; 45ml Worcester sauce; Diced capers; Confit shallots; Brunoise cornichons; Chopped parsley; Pickled egg yolk puree; 20 egg yolks; Sherry vinegar; Extra virgin olive oil; For the garnish; 1 mooli; 20 round radish; 20 breakfast radish; 200g sourdough croutons, cut 7mm squares fried in butter

www.four-magazine.com

Social Eating House's Michelin star chef, Paul Hood gives us a unique recipe for his Smoked Beef Tartare...

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View full recipe on www.four-magazine.com

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Ingredients

Pickling liquor for the radish
250ml muscatel vinegar
200ml white wine vinegar
200g caster sugar
2 star anise
2 cinnamon sticks
6 cloves
2 tsp. mustard seeds
Beef tartare
Fillet of aged Black Angus beef
210ml Soy sauce
15 drops Tabasco
600g Ketchup
30g English mustard
225ml Olive oil
230ml Brandy
45ml Worcester sauce
Diced capers
Confit shallots
Brunoise cornichons
Chopped parsley
Pickled egg yolk puree
20 egg yolks
Sherry vinegar
Extra virgin olive oil
For the garnish
1 mooli
20 round radish
20 breakfast radish
200g sourdough croutons, cut 7mm squares fried in butter
50g mustard leaves, washed and picked
50g raw horseradish, peeled and grated over the plate with a microplane just before service