Beef Tartare Recipe With Oxtail Jelly and Confit Egg Yolk
This classic beef tartare recipe is amped up with a deeply flavoured disc of oxtail jelly, a fanned circle of crunchy radish and a just-set confit egg yolk on top – the perfect way to start any...
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Cooking tools:
- Pasta machine
- Rolling pin
- Oven
- Baking sheet
- Chef's knife
- Airtight container
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
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