Beef tartare, sour onions, nasturtium capers and rock oyster

Robin  Gill

Robin Gill

10th November 2015

Beef tartare, sour onions, nasturtium capers and rock oyster

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Beef tartare, sour onions, nasturtium capers and rock oyster from Robin Gill, The Dairy

Ingredients

  • Sour onions
  • 300gr roscoff onions (peeled and quartered)
  • 3gr salt
  • 300ml whey
  • Nasturtium capers
  • 100gr nasturtium buds
  • Brine
  • 300ml water
  • 21gr salt
  • Pickle
  • 100ml water
  • 90 ml white wine vinegar
  • 20gr caster sugar
  • Oyster emulsion
  • 100gr shallots (peeled and sliced)
  • 200ml dry white wine
  • 130gr fresh chucked rock oysters (juice reserved)
  • 100gr banana shallot
  • 150ml grape seed oil
  • Oyster juice
  • Shallot crisps
  • 150 gr butter (diced)
  • 150 gr banana shallots (peeled and finely sliced)
  • Beef tartare
  • 250gr 60 day aged beef rump (trimmed and diced)
  • 1 tbls Dijon mustard
  • 1 tbsp nasturtium caper juice
  • 10 ml extra virgin olive oil
  • Salt / fresh black pepper to taste

Method

Sour onions (prepare 1 month in advance)

Place your onions into a suitable sized jar with a seal tight lid, mix the salt with the whey and pour over the onions. Seal the jar and place in a store cupboard out of daylight and leave to ferment for 1 month. They will be ready when the onion starts to break down a little and they are sharp and acidic.

Nasturtium capers (prepare 1 week in advance)

First prepare the brine by adding the salt to the water and bring to the boil until the salt is dissolved and cool. Take 1/3 of the brine and soak the buds for 24hrs, drain, wash with cold water and repeat this process over 3 days. On the third day prepare the pickle liquor by adding all the ingredients into a pan and bring to the boil, once the sugar has dissolved pour the hot liquid over the buds. Leave for at least 3 days. You can store the capers for up to 1 year.

Oyster emulsion (prepare on the day)

Add the sliced shallots to a saucepan, pour over the white wine and place on a medium to low heat and boil until all the wine has evaporated remove and chill. Next add the shallot mix and oysters to a high speed blender and blitz smooth, next add the oil gradually to the blender until the mix becomes a mayonnaise consistency. At the end add some of the outer juice to loosen the mix. Keep the mix refrigerated until plating.

Shallot crisps (prepare on the day)

Place the diced butter into a wide flat bottomed pan on a high heat, stir the butter and cook out until the butter starts to foam, add the sliced shallots and stir the mix and cook until the shallots start to colour golden brown and the butter smells like roasted nuts, remove the pan from the heat and strain the shallots through a sieve, and spread the shallot crisps out on a flat tray on kitchen paper and season lightly with salt, keep in a warm dry place.

Plating

Add the chopped beef into a mixing bowl, add all the tartare ingredients, season to taste with salt, pepper and the nasturtium caper juice and finish with the olive oil. Place a generous spoon of the oyster emulsion in the centre of your plates, then spread it out over the base of the plate with a back of a spoon. Scatter the tartare over the oyster emulsion, followed by a generous spoon of the nasturtium capers, next add the sour onion, in slices over the top, dress some nasturtium leaves in the mixing bowl used for the beef, add to the plate and finish with a scatter of the shallot crisps.

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