49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs x GREAT BRITISH CHEFS, Beef tartare with oxtail jelly, radish and confit egg yolk by Tom Booton © Starter ul Medium & 4 © 1hour 30 minutes plus extra roasting, reducing and setting time for the jelly * & & & & Notyet rated 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 dinner party. If you prepare the jelly a day in advance then the amount of actual work to do on the day of serving is actually pretty minimal, and while the lavosh crackers can easily be replaced with something shop-bought, it's well worth making your own. Watch Tom and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series her Related Recipes — nips. qreatbrishchets.comirectpesibecttatare-conft-ogg-recipe ans:49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs ‘Tartare of dry aged beef prime fillet, pickled rad... by.Adam Bennett GREAT ITALIAN CHEFS [4 ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe ans49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Beef tartare with sesame cannelloni and olive oil ... by Francesco Bracali Search for Recipes Ingredients METRIC IMPERIAL TARTARE 200g of beef fillet, Tom uses dry-aged Cumbrian beef 20gof 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 OXTAILJELLY ‘1kg oxtail, or beef trimmings ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe 3sarte, 140 eM Boot Tartare Recipe With Oxtal Joly and Confit Egg Yok - Great Betish Chefs Al veal stock Alchicken stock 100g of shallots, sliced 100g of button mushrooms, sliced 2 sprigs of thyme 2garliccloves, sliced 6 gelatine leaves TO SERVE 4radishes 4eggs LAVOSH (OPTIONAL) eggs egg yolk 15g of sea salt 15g of caster sugar 900g of T45 flour, or 00 flour 95gof unsalted butter 320g of whole milk ‘pinch of freshly ground black pepper © SAVE RECIPE @ PRINT RECIPE SHOPPING LIST Equipment Metal rings ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe ans49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Method 1 Begin with the oxtail jelly, as this needs time to cook, reduce and set - it’s best to do this the day before. Preheat an oven to 180°C/gas mark 4 and place the oxtail (or beef trimmings) ina wide roasting tray. Cook until golden brown all over (around 1 hour) ‘1kg oxtail, or beef trimmings 2, Drain all the rendered fat from the oxtail and reserve in the fridge - this will be used to confit the egg yolks later. Place the roast oxtail in a large pan and add the veal and chicken stock. Bring to the boil, then leave to simmer until reduced by half Llveal stock chicken stock 3, Strain the reduced stock into a clean pan and add the shallots, mushrooms, garlic and thyme. Bring to the boil and reduce again until you are left with 400g of sauce 100g of shallots, sliced 100g of button mushrooms, sliced 2 garlic cloves, sliced 2 sprigs of tiiyme 4, Soak the gelatine leaves in cold water for 5 minutes to soften. Strain the reduced sauce into a bow! and (whilst it's still hot) whisk in the gelatine to dissolve. Season to taste. Line a shallow tray with cling film and pour in the sauce until it is 1cm deep (around the thickness of a pound coin). Place in the fridge overnight to set 6 gelatine leaves ipsum. greatbrishchets.com/rectpesibect-tatare-conft-ogg-recipe 51s49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs 5 Thenext day, if making the lavosh, add the milk and butter toa pan and gently heat until the butter has melted. Pour this into the bowl of a stand mixer, then add the rest of the ingredients. Mix for 5 minutes until a dough forms, then cover and leave to rest for at least 2 hours 320g of whole milk 95g of unsalted butter 2eggs Legg yolk 15g of sea salt 15g of caster sugar 900g of T45 flour, or 00 flour 1 pinch of freshly ground black pepper 6 Preheat an oven to 190°C/gas mark 6. Roll out the dough as thinly as possible - a pasta machine is best for this but you could also use a rolling pin. Cut into thin rectangular sheets then bake in the coven until golden brown, slightly puffed up and crisp. Break into shards if needed, then set aside or store in an airtight container. This will create much more lavosh than you need for this dish, but any extra dough can be frozen or you can store the leftover cooked lavosh in an airtight container for a few days too 7 Toconfit the egg yolks, pour the reserved oxtail fat into a small pan or deep tray and, if needed, heat very gently to melt it. Very carefully separate the egg yolks from their whites, ensuring you have removed as much of the white as possible, then submerge the egg yolks in the oxtail fat. If the eggs aren't fully submerged, top up the fat with vegetable oil 4eggs ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe ens49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs & Turn the oven down to 90°C. Place the tray of egg yolks and oil in there and cook for 1 hour. You want the yolk to just be semi-set but still have a liquid centre Q While the egg yolks confit, slice the radishes as finely as possible. At this point you can either reserve them in iced water to crisp up, or (provided you aren't preparing them too far in advance) start arranging them on sheets of baking paper. You want to create an even circle of radish slices, with each slice slightly overlapping one another. The circle should be the same size or slightly bigger than the metal ring you're using to plate the tartare 4radishes 1.Q Use your metal presentation ring to stamp out 4 circles of the set oxtail jelly, then set these aside on individual pieces of baking paper 11 Allthe elements are now ready to be plated, apart from the tartare itself. Simply finely dice and mix together the beef fillet, capers, cornichons and shallots, then dress with the tomato ketchup and a little Tabasco and Worcestershire sauce to taste. Add a splash of beef garum if you're lucky enough to have some. Season with salt and pepper then give it alittle taste - add more of any of the elements accordingly 200g of beef fillet, Tom uses dry-aged Cumbrian beef 20g of capers 20g of gherkins, or cornichons 20g of shallots 40g of tomaio 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 ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe 7849124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs 12. Toserve,use your metal presentation ring to create a disc of tartare in the centre of each plate, packing it down tightly. Remove the ring, then top with a disc of jelly. Carefully place the circle of radish slices on top, then season with a pinch of salt. Finally, very (very!) carefully lift the yolks out of the fat with a slotted spoon, then gently place them in the centre of the radishes. Serve and leave your guests to break open the yolk and mix everything together before diving in with the lavosh on the side First published in 2022 DISCOVER MORE: Oxtail Recipes Radish Recipes Beef Recipes Egg Recipes nips. qreatbrishchets.comirectpesibecttatare-conft-ogg-recipe ans49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Tom Booton Having entered the world of professional cooking at the age of just fifteen, Tom Booton has gone on The to become one of the UK's most exciting chefs. In 2019, he became the youngest head chet Grill at The Dorchester’s history. Get in touch Please sign in or register to send a comment to Great British Chefs. tips greatbrshchets.comiecipesibect-tartare-conft-ogg-recipe ons49124, 140 PM You may also like GREAT ITALIAN CHEES [4 ‘Tartare Recipe Collection Tartare of dry aged beef prime fillet, pickled ra de by Adam Bennett ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Tartare Recipe Collection GREATITALIAN CHEFS [ Beef tartare with sesame cannelloni and olive oil... by Francesco Bracali sons49124, 140 PM ‘Tartar de saumon Eric Ch Sous vide beef Recipe Collection Beef burger Recipe Collection ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Steak tartare by Tom Aikens GREATITALIAN CHEFS [ Raw beef with tomatoes and mozzarella bvGi Gian Pictro Dam 11549124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Beef Recipe Collection 9 spectacular festive alternatives to turkey Great British Chefs ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe How to make beef jerky rans49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Beef tartare, potted beef with dripping and sou Oxtail rdo... ‘by Paul Welburn, Recipe Collection Wagyu from Kobe to Kansas — how Japanese beef trav... by Great British Chefs Sea bream tartare, asparagus, little gem salad Howto cook beef shin by Martin Wishart, ntipsutmww.qreatbrishchets.comirectpesibecttartare-conft-ogg-recipe 13549124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs GREAT ITALIAN CHEFS [% Christoffer Hruskova Damini e Affini Chef Profile ‘by Giorgio and Gian Pietro Damini Radish Load more Home Recipes Michelin star results 2022 nips. qreatbrishchets.comirectpesibecttatare-conft-ogg-recipe sans49124, 140 PM Beet Tartare Recipe With Oxtall Jelly and Confit Egg Yok - Great British Chefs Chefs Restaurant map Ingredients Recipe collections Features How to cook Competitions fyeBo MANAGE CC ntpsulmnew.greatbrtishchets,comiecipesibeet-tartare-conft-ogg-recipe 15s