Beef Recipes, Recipes

Beef tartare recipe w/ barbecued marrow bone toast

By

For anyone on the hunt for a beef tartare recipe or looking to expand their BBQ repertoire with marrow bone, you’ve come to the right place. Here, we have an excellent use for marrow bone canoes, perfect for starting a barbecue.Marrow bone is a brilliant ingredient that, when used correctly, can add a little magic. Barbecued until bubbling and infused with the aromas of smouldering charcoal, it’s spread on freshly grilled bread and topped with beef tartare. The subtly smoked, fatty bone marrow pairs beautifully with raw, chopped beef, piqued with Dijon mustard and a touch of Tabasco.

Serves 4 (as a starter or part of a wider BBQ spread)

Ingredients

Method

  1. Light your barbecue and allow the coals to burn down to a white/grey heat.
  2. Season the exposed marrow with sea salt and lay the marrow bone canoes on the grill. Cook for 10-minutes with the lid on, until the marrow is bubbling.
  3. Meanwhile, on a clean chopping board and with a very sharp knife, dice the beef. First, remove any fat or obvious sinew from the steak and then cut it into two manageable chunks. Then, with the knife parallel to the board, slice across each piece of steak, cutting into 3 thin slices. From here, slice into thin strips and then rotate and dice into little pieces.
  4. Place the diced beef into a bowl and add the shallots, capers, cornichons, parsley, Dijon mustard, the egg yolk, and a drizzle of olive oil. Season well with salt, a few drops of lemon juice, and a little black pepper. Mix thoroughly with a spoon, then taste and adjust the seasoning as necessary. A few splashes of TABASCO® can be a nice touch to give the tartare a lift. Cover and place the bowl in the fridge until needed.
  5. Remove the marrow bones from the grill and leave them to cool.
  6. Grill your slices of bread on the barbecue and then, while still hot, scoop out the bone marrow and spread it evenly on the grilled bread. Season with a little sea salt.
  7. Put the empty marrow bones in the fridge for 5-minutes to cool down before piling the tartare into the cavity and serving next to the grilled bread, ready for your guests to enjoy.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.