60 minutes, plus 8 and a half days curing and sous vide cooking
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Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.
After 7 days, wash in clean, cold water, place in a fresh vacuum bag and seal once more
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Preheat a water bath to 64°C
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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
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Preheat the oven to 150°C/gas mark 3
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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
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
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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
Remove the tongue from the bag, remove the outer skin and cut into thin ribbons on a meat slicer
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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
