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Ribbon beef tartare (Yukhoe)

 

From the Hairy Bikers Asian Adventure

 

Use Buffalo Farm top-notch beef for this spicy Korean-style beef tartare served with sliced pear and the garnish of a raw quails’ egg. Trust us on this one.


Ingredients

·         500g/1lb 2oz fillet of beef

·         4 garlic cloves

·         15g/½oz fresh root ginger

·         4 slices onion

·         4 spring onions

·         4 tbsp soy sauce

·         1½ tbsp sesame oil

·         2 tsp gochugaru (Korean red chilli powder) – substitute mild chilli powder or dried  red pepper flakesif you can’t find any gochugaru

·         2 tsp sugar

·         1 Asian (nashi) pear – substitute a crisp pear or apple if you can’t get Asian Pear

·         2 Little Gem lettuces

 

·         4 quails’ eggs

Method

1.     Trim away any sinew from the beef and thinly slice. Pile a few slices at a time and cut into super thin strips. Place the beef in a large mixing bowl.

2.     Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).

3.     Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon.

 

4.     Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner. Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quails’ egg filled with the egg.

Products

Beef Fillet Roast

Aberdeen Angus, matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.

A lovely lean piece of tender fillet, fully trimmed by our butchers. An impressive roast for a special occasion or can be used to make your own Beef Wellington.

Buffalo Fillet Roast

Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. The Buffalo fillet is very similar to beef and can be cooked in exactly the same way, with the fillet in particular it is difficult to tell the difference between Buffalo and quality beef.