Beef tartare with oxtail jelly, radish and confit egg yolk

GBC Booton Tartare FILM 1080P 10 03 22
  • medium
  • 4
  • 1 hour 30 minutes plus extra roasting, reducing and setting time for the jelly
Not yet 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.

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First published in 2022





Oxtail jelly

To serve

Lavosh (optional)


  • Metal rings



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) in a wide roasting tray. Cook until golden brown all over (around 1 hour)


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


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


Soak the gelatine leaves in cold water for 5 minutes to soften. Strain the reduced sauce into a bowl 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

The next day, if making the lavosh, add the milk and butter to a 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


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 oven 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


To confit 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


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


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


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


All the 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 a little taste – add more of any of the elements accordingly


To serve, 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

Having entered the world of professional cooking at the age of just fifteen, Tom Booton has gone on to become one of the UK’s most exciting chefs. In 2019, he became the youngest head chef in The Grill at The Dorchester’s history.

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