Salad of Beef Tartare Recipe
Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut.
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Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 1 ox tongue, thoroughly washed
- 410g of table salt
- 100g of caster sugar
- 3 garlic cloves
- 1 bunch of thyme
- 1/2 bunch of rosemary
- 3.7l water
- 3 tbsp of pickling spice
- 125g of spring onions
- 125g of shallots
- 250ml of grapeseed oil, plus extra for charring the onions
- 35g of egg yolk
- 4g of Dijon mustard
- 2g of salt
- 40g of pickled onion juice
- 200g of hanger steak, finely diced
- 4 tsp capers, chopped
- 4 tsp gherkins, chopped
- 2 tsp parsley, chopped
- 2 tsp shallots, chopped
- 2 pickled onions, sliced
- watercress
- 1 Paris mushroom, sliced
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