Veal Tartare Recipe - Great British Chefs

Veal tartare with dark malt crumble, wild herbs and quail eggs

Starter
medium
4
2 hours

PT2H

Steak tartare, traditionally served with an egg yolk, is a classic dish. Here, Christoffer Hruskova shares his veal tartare recipe which includes quail eggs, edible flowers and an ingenious malt crumble.

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Ingredients

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Metric

Imperial

Veal tartare

200g of veal shoulder
2 banana shallots
1 dash of cider vinegar
4 quail eggs
salt

Malt crumble part 1

80g of plain flour
40g of rye flour
5g of Malt flour
10g of caster sugar
40ml of lager beer

Malt crumble part 2

20g of plain flour
10g of rye flour
1 pinch of salt
30g of butter, melted

Garnish

wood sorrel
1 handful of three cornered garlic flowers
scurvy flowers
1 handful of spring beauty flowers

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Blender

For the veal tartare, mince the veal finely with a knife, or have your butcher place the veal through a mincer on a medium grind

200g of veal shoulder

Finely dice one of the shallots and add to the veal mince. Season with salt and a small splash of the vinegar. Slice the other shallot into fine rings and set aside for later use

2 banana shallots
1 dash of cider vinegar
salt

Preheat the oven to 160˚C/gas mark 3. Combine 80g of plain flour, 40g of rye flour, 5g of malt flour, lager and caster sugar. Use a spatula to mix into a crumble like consistency. Place in the oven for approximately 20 minutes or until dark, dry and crunchy

80g of plain flour
40g of rye flour
5g of Malt flour
10g of caster sugar
40ml of lager beer

Mix the 20g of plain flour, 10g of rye flour, salt and melted butter and bake at 160˚C/gas mark 3 for approximately 20 minutes or until golden to dark in colour. Remove from the oven and combine with the rest of the crumble mixture

20g of plain flour
10g of rye flour
1 pinch of salt
30g of butter

Reduce the temperature of the oven down to 150˚C/gas mark 2. Bake the combined crumble mixture until dry. Remove from the oven to cool. Once completely cool, pulse in a blender to achieve a consistent texture

To serve the veal tartare, place the veal mince into the centre of the plate. Gently crack the quail eggs into a small bowl and use a teaspoon to place the yolk on top of the mince. Sprinkle with the malt crumble and finish with shallot rings, wild herbs and flowers

wood sorrel
1 handful of three cornered garlic flowers
scurvy flowers
1 handful of spring beauty flowers

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Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.