Tartare of white park beef

Jesse wells

Jesse wells

17th January 2024
Jesse wells

Tartare of white park beef

60 min

White park beef is the most ancient and rare breed in the uk. They date back to the year 847. Direct descendant of the “Aurochs’. 


The original cow 17,000 years ago. This beef is highly treasured, during WW2 , this beef was shipped to America, to the Bronx zoo, along with national treasures, like gold and art, to protect it. Under Hitler direct orders, the Luftwaffe were shooting down these cows in places like Wales, he wanted any existence of this beef gone from history. 

So they painted the cattle green. The name sirloin comes from this beef. James the 2nd was eating at a banquet, they had loin of beef, he stood up and asked “what is that ?” he was told it is loin of beef. 

He drew his sword, and said “that’s not loin of beef, that’s Sir Loin”. He knighted the beef at the table.

Ingredients

For the tartare

  • 60g diced aged (we start serving around 90days aged minimum) sirloin. Fat removed
  • 8g pickled tomatillo diced.
  • 6g wild garlic capers
  • 6g finely sliced onion
  • 5g charcoal oil (neutral oil infused with hot charcoal)
  • 1g sea salt.
  • 4g finely diced croutons.  4g finely diced croutons

Creme fraiche

  • Double cream
  • brine/vinegar from wild garlic capers

Toast

  • Chosen bread
  • aged rendered beef fat

Method

For the tartare

Ensure your beef is room temperature.
Mix all ingredients except onion and croutons together.
Give a very good mix and check seasoning, set aside.
Finely slice onion (from ¼ onion) place in iced water and vacuum in vac pac machine 3 times, until crisp and translucent.
Store in iced water.
The fat from the aged beef, render out and set aside.

Creme fraiche

There isn’t really a set recipe for this. With the local cultured cream we use, this can vary.
Take a good quality double cream, preferably cultured.
We add the brine/vinegar from wild garlic capers to the cream until at our desired seasoning, sit at room temperature for 1 day, then refrigerate. It will set like a crème fraiche.

Toast

Place the tartare on desired plate, the croutons on top.
Then arrange finely sliced onion, then a rocher of the crème fraiche on top of this.
We finish ours with smoked dried beef heart or leek ash.
Serve the fried bread on the side.

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