Croustade of aged beef tartare, smoked mayonnaise, spiced dressing, dried ox heart
- Starter
- Challenging
- 4
- 2 hours 30 minutes, plus 5 days for preparing ox heart
PT2H30M
PT
This unassuming little starter from Tom Shepherd is full of surprises. The shavings over the top are made from dehydrated brined ox heart, and the croustade is made with a Malaysian kueh pie tee maker. This isn't a tartare for the faint hearted but if you give it a try, you'll reap the rewards.
Ingredients
Dried ox heart
- 1 ox heart , trimmed
- 100g of table salt
- 1l water
Smoked mayonnaise
- 300g of smoked grapeseed oil
- 12g of Dijon mustard
- 10g of Chardonnay vinegar
- 18g of pasteurised egg yolk
Spiced dressing
- 1/4 shallot , minced
- 1/4 chilli , seeds removed
- 1 garlic clove , minced
- 2g of fresh ginger
- 1g of cumin seeds
- 2g of mustard powder
- 2g of table salt
- 1g of black peppercorns
- 125g of tomato ketchup
- 20g of tomato paste
- 20g of chicken stock
- 20g of rice vinegar
- 16g of brown sugar
Croustade batter
- 62g of cornflour
- 62g of rice flour
- 7.5g of salt
- 200g of reduced Abbot Ale
- 50g of water
- 1 egg
- 1 egg yolk
- 1 nori sheet , toasted
- vegetable oil, for deep-frying
Plating
- 100g of beef rump , diced
- 10g of gherkins, finely diced
- 8g of shallots , finely chopped
- 8g of chopped chives , plus long curls of chives chilled in iced water
- 8g of capers , chopped
- flaky sea salt
Equipment
- Sous vide equipment
- Dehydrator
- Malaysian pie tee maker
Method
To make the dried ox heart, first dissolve the salt in the water to make a brine
- 100g of table salt
- 1l water
Brine the heart for 48 hours
- 1 ox heart , trimmed
After 48 hours, remove the heart from the brine and pat dry. Cut into 8 pieces
Cook the heart sous vide at 70°C for 12 hours
Cold smoke the cooked heart for 4 hours in a Bradley smoker
Dehydrate the heart at 68°C for 2 days until completely desiccated. Set aside
For the smoked mayonnaise, whisk all ingredients apart from the smoked oil together
- 12g of Dijon mustard
- 10g of Chardonnay vinegar
- 18g of pasteurised egg yolk
Incorporate the oil drip by drip into the mixture, building to a steady stream once the egg yolk mixture starts to thicken
- 300g of smoked grapeseed oil
To make the spiced dressing, first sweat the shallot, chilli, garlic, ginger and cumin seeds together in a large pan with a dash of oil for 2 minutes
- 1/4 shallot , minced
- 1/4 chilli , seeds removed
- 1 garlic clove , minced
- 2g of fresh ginger
- 1g of cumin seeds
Add the mustard powder, table salt and black peppercorns. Cook for a further minute
- 2g of mustard powder
- 2g of table salt
- 1g of black peppercorns
Add this mixture to a Thermomix with the rest of the ingredients and bring this up to 90°C on speed 5. Once at 90°C blend on speed 10 for 2 minutes
- 125g of tomato ketchup
- 20g of tomato paste
- 20g of chicken stock
- 20g of rice vinegar
- 16g of brown sugar
This can also be done by cooking the mixture to 90°C on the hob and then blending it in an immersion blender
Make the croustade batter by blending all ingredients in a blender
- 62g of cornflour
- 62g of rice flour
- 7.5g of salt
- 200g of reduced Abbot Ale
- 50g of water
- 1 egg
- 1 egg yolk
- 1 nori sheet , toasted
Vacuum pack the batter to get rid of all the bubbles and rest for 20 minutes
Heat up some oil for deep-frying to 180°C
- vegetable oil, for deep-frying
Dip the mould into the oil using tongs to hold it securely, then dip the mould in the batter and then back in the oil. This should form a hollow croustade that will release from the timbale mould
Repeat with the rest of the batter
Mix all the plating ingredients with some mayonnaise and spiced dressing to taste and season with sea salt
- 100g of beef rump , diced
- 10g of gherkins, finely diced
- 8g of shallots , finely chopped
- 8g of chopped chives , plus long curls of chives chilled in iced water
- 8g of capers , chopped
- flaky sea salt
Fill the croustade with the beef mix and put an extra dot of smoked emulsion on top
Finish this with some gratings of dehydrated ox heart and a curl of chives
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Croustade of aged beef tartare, smoked mayonnaise, spiced dressing, dried ox heart
