Potted Salt Beef, Tartare, Confit Yolk & Sour Dough dish

Prep time & cook time : 8 hours including beef cooking time. Servings: 4


  • 2 kilo piece of salt beef
  • 500ml red wine
  • 2 carrots mirepoix
  • 1 onion mirepoix
  • 1 clove garlic crushed
  • 2 stick celery mirepoix
  • 2L beef stock
  • 1tbsp. black peppercorns
  • 2 large bay leaves
  • 10g chopped flat leaf parsley
  • 100g unsalted butter
  • 4 eggs
  • 2 6oz fillet steaks
  • ½ tsp tabasco
  • ½ tsp worcester sauce
  • clarified butter to top the potted beef
  • slices grilled sour dough


  • 30g pin head capers
  • 30g gherkins diced
  • 1 hardboiled egg grated
  • 2 tbsp mayonnaise
  • 5g leaves tarragon chopped
  • 10g leaves flat leaf parsley chopped
  • 5g picked chervil chopped
  • 5g chives chopped


  1. Place the beef in a large pan and cover with water, bring to the boil and run cold water over it. Pat dry with paper towel.
  2. In a large frying pan, add a little oil and fry the beef on all sides to caramelize, remove to a deep roasting tray.
  3. Add the onion to the frying pan and caramelise with the star anise and add to the roasting tray, then fry the carrot and celery in the same pan. Add the wine and reduce by ¾’s.
  4. Add to the roasting tray and cover with the beef stock, add ¼ bunch thyme, 1tbsp peppercorns & 2 large bay leaves. Top up with water if the beef is not submerged, cover with foil & gently cook at 130c for 6 hours.
  5. Set a sous vide circulator at 62c, cook the 4 eggs in it for 2 hours.
  6. Peel away the white and place the gently cooked yolk in to a tub, blitz with a hand blender and pass through a sieve, store in the fridge in a piping bag or squeezy bottle.
  7. Once cooked, gently remove the beef, strain the stock through muslin in to a sauce pan & reduce to a nice sauce consistency. Blitz 100g unsalted butter to 400g of sauce.
  8. Shred the beef and mix the sauce back through the meat, correct the seasoning and add the chopped parsley, then place in to ramekins, top with a little clarified butter and leave to set in the fridge for at least 2-3 hrs.
  9. Make the gribiche by mixing all the ingredients together.
  10. Finely dice the fresh Fillet steak and mix the gribiche through, season with tobasco, worcester sauce, salt and pepper.
  11. Place the tartar mix in a ring on the plate and top with the confit yolk, serve with grilled sourdough & the potted salt beef.