Beef tartare with oxtail jelly, radish and confit egg yolk

Ingredients

Fresh Meat

  • 200g of beef fillet, Tom uses dry-aged Cumbrian beef
  • 1kg oxtail, or beef trimmings

Store Cupboard

  • 20g of capers
  • 40g of tomato ketchup
  • Tabasco, to taste
  • Worcestershire sauce, to taste
  • sea salt
  • 1l chicken stock
  • 6 gelatine leaves
  • 4 eggs
  • 2 eggs
  • 1 egg yolk
  • 15g of sea salt
  • 15g of caster sugar

Fruit & Vegetables

  • 20g of gherkins, or cornichons
  • 20g of shallots
  • 100g of shallots, sliced
  • 100g of button mushrooms, sliced
  • 2 garlic cloves, sliced
  • 4 radishes

  • beef garum, to taste (optional – it's very hard to find unless you make your own!)

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 pinch of freshly ground black pepper

Delicatessen

  • 1l veal stock

Salad & Fresh Herbs

  • 2 sprigs of thyme

Bakery

  • 900g of T45 flour, or 00 flour

Dairy

  • 95g of unsalted butter
  • 320g of whole milk