To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

Nguyen’s shaking beef, a French-inspired Vietnamese dish that features tender cubes of meat in a savory-sweet stir-fry, strays from the typical preparation. “A lot of times, a lot of the ...

For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and ...

It was made with hanwoo beef (from a Korean native breed of cattle) that had been subtly flavoured so you could taste the natural sweetness of the meat. On the same trip, I ate yukhoe at a ...

Beef filet 120 g freschissimo Extra virgin olive oil 20 g Salt q.b. Chives q.b. Black pepper q.b. To prepare the beef tartare ...

To make steak tartare, first cut the meat into thin slices (1), then reduce it to cubes (2), and finally finely chop it ...

Email me at [email protected] or join my weekly live chat. Nguyen’s shaking beef, a French-inspired Vietnamese dish that features tender cubes of meat in a savory-sweet stir-fry ...

Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat. Marinate at room temperature for at least 10 minutes. Warm oil in a large pan or wok over high heat.

As many people know it, tartar sauce is recognized for its abilities to complement seafood. But it can also be an excellent complement for a fresh grilled ribeye or flank steak. Because it's both ...

Many Vietnamese dishes take influence from France ... and crackled skin), then make your way to larger plates such as beef tartare with pho-inspired jelly and anchovy tapioca crisps.