Beef Tartare Recipe With Oxtail Jelly and Confit Egg Yolk - Great British Chefs

Ingredients

• 200g of beef fillet, Tom uses dry-aged Cumbrian beef
• 20g of capers
• 20g of gherkins, or cornichons
• 20g of shallots
• 40g of tomato ketchup
• Tabasco, to taste
• Worcestershire sauce, to taste
• beef garum, to taste (optional – it's very hard to find unless you make your own!)
• sea salt
• freshly ground black pepper
• 1kg oxtail, or beef trimmings
• 1l veal stock
• 1l chicken stock
• 100g of shallots, sliced
• 100g of button mushrooms, sliced
• 2 sprigs of thyme
• 2 garlic cloves, sliced
• 6 gelatine leaves
• 4 radishes
• 4 eggs
• 2 eggs
• 1 egg yolk
• 15g of sea salt
• 15g of caster sugar
• 900g of T45 flour, or 00 flour
• 95g of unsalted butter
• 320g of whole milk
• 1 pinch of freshly ground black pepper