Beef tartare with smoked egg yolk, pickled onions, beer mayonnaise, cumin crumble and pickles

Last Updated on October 1, 2024

This recipe was prepared by Lukáš Holý, chef of the OSSEGG brewery restaurant. Enjoy it with a good beer, for example Philipp 12 OSSEGG, which you can get at the OSSEGG restaurant, Římská 45, Prague. They have both draft and bottled.

Ingredients:

Spices for 4 servings: 400 g of aged beef 4 tsp ketchup (preferably homemade) 2 pcs frozen egg yolks 1 piece finely chopped shallots freshly ground pepper salt Marinated onion: 1 pk white onion water, vinegar, sugar and mustard seed Ossegg beer mayonnaise: 200 ml sunflower oil 50 ml of Balthasar 13 OSSEGG black beer 1 tsp hot mustard 3 pcs yolks juice and zest of one lemon crushed cumin pepper salt Cumin Crumble: 100 g butter 80 g bread crumbs 1 tsp crushed cumin To serve: fine chopped pickles

Procedure:

Start by preparing each step of the recipe, preparing the beef steak tartare last.

Marinated onions (day before): slice the onions very thinly and then marinate them in a very strong liquor of water, vinegar, sugar and mustard seed. Place the raw egg yolks in a container, carefully sealed with cling film and use a smoking gun to coat the yolks to taste.

Ossegg beer mayonnaise: using a stick blender, combine the egg yolks, mustard, beer, pepper, cumin, salt and lemon, then gradually add the oil and whisk until the desired mayonnaise consistency is reached.

Cumin crumble: fry the breadcrumbs and cumin, add the butter and continue to heat. Remove the resulting crumble from the excess fat on a kitchen paper towel.

Beef tartare: remove the meat from the fridge and cut into very thin slices. Then slice the meat into matchstick-thin noodles. Cut the noodles into small pieces. Finally, chop the meat into a fine mixture. It is important to process quickly so that the meat does not get warm. Mix the meat mixture with a fork with finely chopped shallots, the yolks, season with ketchup, salt and pepper to taste.

Serving

Use a spoon to prepare the desired shape and garnish the plate with finely chopped pickled cucumbers, marinated onions, beer mayonnaise and cumin crumble. Serve the tartare with toasted bread on the grill or with toasts fried in oil and rubbed with garlic.

Recommendation:

With beef tartare with OSSEGG beer mayonnaise we recommend Philipp 12 OSSEGG beer, which you can get at the OSSEGG restaurant, Římská 45, Prague. They have both draft and bottled.

Note:

PHILIPP 12 – A great pale ale named after Phillipp Irmer, who came to Osek at the invitation of the last Abbot Henry Beernard Thebes from the Diocese of Munester and contributed greatly to the legacy of the Cistercians. He was also actively involved in the administration of Bohosudov, Duchcov and Mariánské Radčice. Here he also restored one of the oldest pilgrimage sites in Bohemia. A light, bottom-fermented, unfiltered and unpasteurised lager, brewed from two malts, hopped exclusively with Žatec semi-fermented red, which gives the beer a subtle hop aroma and a pleasant bitter maturation. Not only this great beer, but many others can be enjoyed together with a great meal at the OSSEGG brewery restaurant at Římská 45 in Prague Vinohrady, where you can also buy bottled beer to take home.

Content: 0.5 l, Price: 48 CZK + 25 CZK deposit per bottle, More info at praha.ossegg.com!

pickled onions