> Recipes > Beef

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

Salad of beef tartar, slow cooked ox tongue and smoked mayonnaise

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

  • Starter
  • medium
  • 4
  • 60 minutes, plus 8 and a half days curing and sous vide cooking

PT1H

PT

Recipe featured on

Sous Vide iOS app

Why not try?

1
For the ox tongue, bring all of the brine ingredients to the boil. Remove from the heat and allow to chill
  • 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
2
Place the tongue in a vacuum bag, cover with the brine and seal in a chamber sealer. Leave for 7 days to cure
  • 1 ox tongue, thoroughly washed
3
After 7 days, wash in clean, cold water, place in a fresh vacuum bag and seal once more
4
Preheat a water bath to 64°C
5
Cook the tongue for 36 hours in the water bath. Once cooked, remove and chill. Do not finish preparing the tongue until you're almost ready to serve to prevent oxidisation
6
Preheat the oven to 150°C/gas mark 3
7
To prepare the smoked onion oil for the mayonnaise, coat the spring onions in a dash of oil, then cook in a skillet until lightly charred
  • 125g of spring onions
8
Cut the shallots in half lengthways and coat with oil. Deeply caramelise the shallots in a pan until very dark and charred
  • 125g of shallots
9
Place the shallots and onions in a tray and roast in the oven until cooked through. Peel the shallots, chop the onions then place in a container and cover with the grapeseed oil. Leave to infuse for 24 hours then strain through a fine sieve
  • 250ml of grapeseed oil, plus extra for charring the onions
10
To make the mayonnaise, combine the egg yolk, mustard, salt and pickled onion juice in a small bowl. Slowly whisk in 250g of the infused onion oil until emulsified
  • 35g of egg yolk
  • 4g of Dijon mustard
  • 2g of salt
  • 40g of pickled onion juice
11
Mix together all of the ingredients for the tartare with 1/2 tsp of the smoked onion oil
  • 200g of hanger steak, finely diced
  • 4 tsp capers, chopped
  • 4 tsp gherkins, chopped
  • 2 tsp parsley, chopped
  • 2 tsp shallots, chopped
12
Remove the tongue from the bag, remove the outer skin and cut into thin ribbons on a meat slicer
13
To serve, arrange the tartare in a ring on the bottom of the plate and pipe dots of the smoked onion emulsion around. Pile the ox tongue on the beef and garnish with the pickled onions, mushroom slices and watercress
  • 2 pickled onions, sliced
  • watercress
  • 1 Paris mushroom, sliced

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Ox tongue

Brine

Smoked onion oil for the mayonnaise

Mayonnaise base

Beef tartare

To plate

Comments ()

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...