cooking class #2: beef tartare

Beef. It’s what we’re making for dinner.

beef bourguignon beef tartare

INGREDIENTS

1lb. Beef Brisket or stew meat

1/2lb. Bacon

chopped

1 Large Carrot

diced

1 White Onion

diced

2 Roma Tomatoes

diced

2T Flour

1 package Cremini Mushrooms

15 Pearl Onions

cleaned

2 Bay Leaves

Fresh Thyme

Fresh Rosemary

3 Garlic Cloves, minced

3c Red Wine like Pinot Noir

2c Beef Stock

Cooking Oil

Salt & Black Pepper to taste

Fresh Parsley, chopped

(optional)

EQUIPMENT

Cutting Board

Chef’s Knife

Dutch Oven

Stirring Spoon

Tong

INGREDIENTS

8oz. Steak Filet/NY Strip/Ribeye

3T Capers

minced

3T Cornichon

minced

3T Chive

finely sliced

1 Shallot

minced

1T Olive Oil

1tsp Truffle Oil

Splash of Sherry Vinegar

1tsp Tabasco

1tsp Mayonnaise

1tsp Ketchup

1tsp Worcestershire Sauce

1tsp Dijon Mustard

Salt and pepper to taste

1 Egg Yolk

EQUIPMENT

Cutting Board

Chef’s Knife

(sharp!)

Mixing Bowl

Mixing Spoon

beef bourguignon INSTRUCTIONS

1. Prepare all your vegetables - mise en place!

2. Heat a dutch oven on high heat with enough cooking oil to coat the bottom. Add the bacon and cook until crisp. Remove from pot and set aside. Season the beef with salt and pepper, then add it to the pot and sear on all sides. (You may need to do this in batches.) Remove beef from pot at set aside. Leave all the juices in the pot!

3. Add the carrots, white onion, bay leaves, and garlic, and saute for 5 minutes. Add the flour and stir to combine. Add the tomatoes and cook for 5 minutes. Add the red wine, stir, and cook for 5 minutes, then add the beef stock and cook for 5 minutes.

4. Add the beef, bacon, mushrooms, thyme, rosemary, pearl onions, and beef stock. Cover and bring to a simmer, and cook for 45 minutes. Remove lid and cook for another 30-45 minutes or until the vegetables have lost some of their definition.

5. Serve on its own or with mashed potatoes. Garnish with parsley if you like.

beef tartare INSTRUCTIONS

1. Sous vide the steak to 125º. Let it cool, then remove excess moisture with a paper towel. Slice into 1/8” pieces and set aside in a mixing bowl. Add capers, cornichon, chive, shallot, and salt to taste. Mix while adding olive oil, truffle oil, pepper to taste, sherry vinegar, Tabasco, mayo, ketchup, Worcestershire, and dijon. Give it a taste test and add salt if needed.

2. Plate the tartare. Divide the egg yolk from the whites and serve with the egg yolk on top of the tartare. Pair with potato chips or your favorite dipper.