Beef Tartare and Potted Beef Recipe - Great British Chefs

Ingredients

• 500g of beef rump
• 750ml of red wine
• 3 carrots, peeled and cut into 4 pieces
• 1 garlic clove
• 2 onions, peeled and halved
• 1 sprig of thyme
• 1l beef stock
• 75g of shallots, finely diced
• 25ml of sherry vinegar
• sunflower oil
• salt
• pepper
• 4kg plums
• 500ml of white wine vinegar
• 500g of pitted prunes
• 350g of soft brown sugar
• 100ml of Worcestershire sauce
• 5 onions, chopped
• 10 Granny Smith apples, cored and chopped (no need to peel)
• 10 red plums, stoned and chopped
• 15 anchovy fillets
• 5 tbsp of English mustard
• 3 tbsp of ground mixed spice
• 250ml of tamarind paste
• 250ml of water
• 200ml of fresh orange juice
• 2 garlic cloves
• 1 tsp ground white pepper
• 500g of beef fat, minced
• 100ml of water
• thyme
• 10g of salt
• 6 eggs
• 1 egg, hard-boiled for 10 minutes then grated
• 37g of cornichons, finely chopped
• 30g of lilliput capers
• 10g of parsley, chopped
• 5g of tarragon, chopped
• 10g of chives, chopped
• 200g of beef rump, trimmed of fat and sinew
• 20g of banana shallot, finely diced
• Tabasco, 2–3 drops
• sourdough bread, toasted
• wood sorrel