- The Village Butchery by Origin Meat - https://thevillagebutchery.com.au -

Bone Marrow Tartare by chef Leigh McDivitt

Posted By thevillagebutchery On

, Serves 1

Ingredients


Method

  1. Roast the bone marrow at 180deg for approx. 25 mins then put to one side.
  2. Dice the dry aged rump cap into small pieces.
  3. Add the diced cappers, pickled cucumber and eshallot.
  4. Chop chips and parsley then add a good pinch of both to the mixture.
  5. Add one egg yolk.
  6. Give the mixture 6 splashes of tabasco sauce.
  7. Add a good teaspoon of American mustard and pinch of sea salt and pepper.
  8. Mix all of the above and dice up bone marrow (still warm then fold through the mixture.
  9. Use the bone from the marrow to serve. Place the beef tartare in the bone and serve with crisps and dust with espelette pepper.