Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Ox tongue
- 1 ox tongue , thoroughly washed
Brine
- 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
Smoked onion oil for the mayonnaise
- 125g of spring onions
- 125g of shallots
- 250ml of grapeseed oil, plus extra for charring the onions
Mayonnaise base
- 35g of egg yolk
- 4g of Dijon mustard
- 2g of salt
- 40g of pickled onion juice
Beef tartare
- 200g of hanger steak, finely diced
- 4 tsp capers , chopped
- 4 tsp gherkins, chopped
- 2 tsp parsley , chopped
- 2 tsp shallots , chopped
To plate
- 2 pickled onions , sliced
- watercress
- 1 Paris mushroom , sliced
Equipment
- Chamber sealer
- Water bath
- Vacuum bags (3)
- Meat slicer
Method
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
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
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Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise
