Recipe | Cumbrian beef rillette, veal tatare, raddish and burnt onion emulsion
Michelin-starred Chef Paul Welburn gives you a recipe to get your teeth into this week...
Ingredients
- 3kg beef cheeks
- Qs Mire poix
- 1l red wine
- 2l veal stock
- 1l chicken stock
- 200g wild mushrooms
- Qs chopped truffle
- 2kg braised meat
- 200g egg white
- Qs chopped parsley
- Qs parma ham
- Onions – burnt and dehydrated
- Vegetable oil
- 50g egg yolks
- Qs vinegar
- Qs seasoning
- Bunch of breakfast raddish
- 100ml white wine
- 100ml water
- 50ml white wine vinegar
- 25g sugar
- Thyme, bayleaf
- Fresh lean veal loin or rump
- 15% salt brine
- Burnt onion oil
- Chopped parsley
- Confit shallot
- Sour dough croutons
- Crispy shallot rings
- Nasturtium leaves
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