Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

• Gluten free

• Meat

  • 200 g Hanger steak
  • 1 Ox tongue

• Produce

  • 3 Garlic cloves
  • 4 tsp Gherkins
  • 1 Paris mushroom
  • 2 tsp Parsley
  • 40 g Pickled onion, juice
  • 2 Pickled onions
  • 1/2 bunch Rosemary
  • 125 g Shallots
  • 2 tsp Shallots
  • 125 g Spring onions
  • 1 bunch Thyme
  • 1 Watercress

• Refrigerated

  • 35 g Egg yolk

• Condiments

  • 4 tsp Capers
  • 4 g Dijon mustard

• Baking & Spices

  • 100 g Caster sugar
  • 3 tbsp Pickling spice
  • 412 g Salt

• Oils & Vinegars

  • 250 ml Grapeseed oil

• Liquids

  • 3 2/3 liter Water

Found on greatbritishchefs.com

Description

Ingredients

• 1 ox tongue, thoroughly washed
• 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
• 125g of spring onions
• 125g of shallots
• 250ml of grapeseed oil, plus extra for charring the onions
• 35g of egg yolk
• 4g of Dijon mustard
• 2g of salt
• 40g of pickled onion juice
• 200g of hanger steak, finely diced
• 4 tsp capers, chopped
• 4 tsp gherkins, chopped
• 2 tsp parsley, chopped
• 2 tsp shallots, chopped
• 2 pickled onions, sliced
• watercress
• 1 Paris mushroom, sliced

Directions

• For the ox tongue, bring all of the brine ingredients to the boil. Remove from the heat and allow to chill
• Place the tongue in a vacuum bag, cover with the brine and seal in a chamber sealer. Leave for 7 days to cure
• After 7 days, wash in clean, cold water, place in a fresh vacuum bag and seal once more
• Preheat a water bath to 64°C
• 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
• Preheat the oven to 150°C/gas mark 3
• 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
• Cut the shallots in half lengthways and coat with oil. Deeply caramelise the shallots in a pan until very dark and charred
• 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
• 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
• Mix together all of the ingredients for the tartare with 1/2 tsp of the smoked onion oil
• Remove the tongue from the bag, remove the outer skin and cut into thin ribbons on a meat slicer
• 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