Beef Tea by Tom Brown

Tom Brown

Tom Brown

18th September 2018

Beef Tea by Tom Brown

Beef Tea by Tom Brown

This was Tom's starter for Great British Menu's South West heat.

Ingredients

  • BEEF TARTARE
  • 1KG AGED BEEF RUMP BARREL
  • 1 SHALLOT
  • 15G CHIVES
  • 15G CHERVIL
  • 100G CORNISH SEAWEED COMPANY SEA SALAD
  • 10G SEA SALT
  • 1 LEMON
  • 1 STICK FRESH HORSERADISH
  • 1 SMALL BOTTLE COLD PRESSED RAPESEED OIL
  • 100G CORNISH SEAWEED COMPANY SEA LETTUCE
  • MUSHROOM SALAD
  • 1KG MIXED MUSHROOMS FROM FUNDAMENTALLY FUNGUS
  • 100G RAW CHESTNUT MUSHROOMS
  • 1 BUNCH BABY LEEKS
  • 1 SMALL BOTTLE VERJUS
  • 15G TARRAGON
  • MUSHROOM KETCHUP
  • 500G BUTTON MUSHROOMS
  • 1 SHALLOT
  • 1 CLOVE OF GARLIC
  • 150ML DOUBLE CREAM
  • 1 LIME
  • GROUND CORIANDER
  • BEEF, SEAWEED AND MUSHROOM BROTH
  • 1 LITRE CLEAR BEEF STOCK
  • 100G DRIED CEPS
  • 50G SEA SPAGHETTI
  • 50G KOMBU
  • 1 SMALL BOTTLE KIKKOMAN DARK SOY SAUCE
  • 1 LIME

Method

MUSHROOM KETCHUP
*SLICE THE SHALLOTS AND GARLIC AND GENTLY SWEAT WITHOUT COLOUR UNTIL SOFT (4 MINS)
*THINLY SLICE THE MUSHROOMS AND ADD TO THE PAN, SEASON WITH GROUND CORIANDER AND SALT AND COOK DOWN UNTIL THEY HAVE LOST ALL THEIR MOISTURE AND BEGIN TO COLOUR AND SLIGHTLY CATCH ON THE BOTTOM OF THE PAN (15 MINS)
*POUR IN THE DOUBLE CREAM AND IMMEDIATELY REMOVE FROM THE HEAT (1 MIN)
*BLEND UNTIL VERY SMOOTH (9 MINS)
*ADJUST SEASONING AND ACIDITY AS NECESSARY WITH SALT AND THE LIME JUICE (1 MIN)
BEEF, SEAWEED AND MUSHROOM BROTH
*BRING THE BEEF STOCK GENTLY TO BOIL, SKIMMING AS NECESSARY THE WHOLE TIME (10 MINS)
*WHEN BOILING, POUR THE STOCK ONTO THE DRIED CEPS AND SEAWEED AND LEAVE TO INFUSE AND COOL DOWN (30 MINS)
*PASS THROUGH A FINE MUSLIN CLOTH TO KEEP AS CLEAR AS POSSIBLE (1 MIN)
*BEFORE SERVING ADJUST WITH SOY SAUCE AND LIME JUICE AS NECESSARY
MUSHROOM SALAD
*TRIM AND PREP DOWN THE MIXED MUSHROOMS AND SEPARATE INTO APPROPRIATE PILES READY TO COOK (5 MINS)
*HEAT A LARGE FRYING PAN AND FRY EACH PILE OF MUSHROOMS SEPARATELY UNTIL GOLDEN, DEGLAZING AT THE END WITH A LITTLE VERJUS THEN LEAVE TO COOL DOWN (10 MINS)
*TRIM AND BLANCH THE LEEKS THEN REFRESH IN ICE WATER (4 MINS)
*TRIM AND THINLY SLICE THE RAW CHESTNUT MUSHROOMS (1 MIN)
*THINLY SLICE THE LEEKS (1 MIN)
*PICK THE TARRAGON LEAVES READY TO SERVE (1 MIN)
BEEF TARTARE
*TRIM AND ROLL THE BEEF RUMP IN CLINGFILM AND BLAST FREEZE (30 MINS)
*FINELY DICE THE SHALLOTS (3 MINS)
*CHOP THE CHIVES AND CHERVIL (2 MINS)
*FINELY DICE THE BEEF AND MIX WITH THE HERBS AND SHALLOTS (3 MINS)
*SEASON WITH THE DRIED SEAWEED,
HORSERADISH, LEMON JUICE AND DRESS WITH THE RAPESEED OIL (2 MINS)
*DEEP FRY THE SEA LETTUCE UNTIL CRISPY AND SET ASIDE TO SERVE (3 MINS)
PLATING
*FIRSTLY SPOON THE BEEF TARTARE MIX INTO THE MIDDLE OF BOWL
*PIPE A DOLLOP OF THE MUSHROOM KETCHUP NEXT TO THE BEEF MIX
*NICELY ARRANGE A FEW PICKLED MUSHROOMS ON TOP OF THE KETCHUP, ALONG WITH SOME SLICES OF LEEK AND TARRAGON LEAVES
*ARRANGE THE SEA LETTUCE ON TOP OF THE BEEF MIX
*DECANT THE BEEF TEA INTO A SERVING JUG AND DRIZZLE THE TOP WITH OIL

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