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Written by Lisa Moloney on May 5th, 2016

THREE WAYS WITH RAW BEEF

There is no better way to enjoy beef, than when it is served appropriately raw and there is more than one way to do this.  Beef + Lamb Ambassador Chef, Andrew Clarke demonstrated his talent over the weekend at the Great NZ Food Show in the Waikato, and served up a treat of three different dishes using raw beef.  Using a prime cut of beef fillet is best when doing raw beef dishes ensuring it is tender and palatable right from the start.

First up was Beef Carpaccio with pickled mushrooms, porcini mayo, fig and Vincotto, an Italian dish of raw meat usually served as an entree.  Andrew had carefully trimmed the eye fillet and rolled it tightly with cling film.  It had been semi-frozen for four hours which allowed it to be easily cut into thin rounds.  This dish required no seasoning or searing of the meat, just delicate thin slices neatly arranged on the plate.  The idea with raw beef is to serve fresh ingredients with some acidity to cut through the rich beef with the porcini mayo adding an earthy flavour to the meat.

The next dish was Beef Tataki with Szchuan pepper, miso mayonnaise and Asian vegetable salad.  This is an Asian inspired dish and does require the beef fillet to be seasoned and quickly seared prior to slicing.  Once again the freshness of the Asian vegetable salad was a perfect match for the beef and Tataki sauce, with the miso mayonnaise adding a creamy texture.

The third dish was Beef Tartare, truffled potato dressing, balsamic sweetbreads and parmesan.  This is a popular European dish served in many Bistros, but can be equally as good served at home.  Once again the trick is to semi-freeze your eye fillet which makes it easier to cut into small pieces.  Andrew’s recipe included chopped capers, flat leaf parsley, shallot, chives, Cabernet Sauvignon Vinegar, Tabasco, Worcestershire Sauce, egg yolk and mustard.  This flavoursome combination slightly cures the beef.  Plated up with the potato dressing and a garnish of warm sweetbreads, parmesan, crunchy croutons and crisp baby cos leaves, this was another eye appealing dish of raw beef.

Click here for Andrew’s three recipes.
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Andrew Clarke Victoria St Bistro
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Andrew Clarke Victoria St Bistro
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Andrew Clarke Victoria St Bistro
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Beef Carpaccio 
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Beef Tataki
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Beef Tartare

 

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