John Myers
Beef Tea with Julienne and Carpaccio
The perfect beef tea with julienne and carpaccio recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs
- 1 kg Beef cross rib
- 4 piece Marrow bone
- 1 piece Fresh celery
- 6 piece Carrots
- 6 piece Spring onions fresh
- 2 piece Leek
- 2 piece Onions
- 1 piece Clove of garlic
- 3 piece Peppers fresh
- 10 piece Cubeb pepper
- 10 piece Juniper berries
- 10 piece Bay leaves
- 1 tsp Salt
- 1 pinch Pepper
- 2 pinch Chilli (cayenne pepper)
- 1 tsp Marjoram
- 1 pinch Chervil
- 1 tsp Wild garlic leaves
- 1 kg Beef leg slice roughly minced
- 15 piece Capers
- 200 g Artichoke canned
- 1 tsp Lemon juice
- 300 g Beef carpaccio
- 1 pinch Fleur de sel
- 10 tbsp Olive oil
- 150 g Arugula
- 1 bunch Parsely
- Separate the eggs for the beef tea – save the eggshells. Place the cross ribs and marrow bones together with roughly diced vegetables, a whole onion with skin, the garlic cloves, eggshells, peppers, 5 Kueben peppercorns, 5 juniper berries and 4 bay leaves, the other spices and salt and pepper covered with water.
- Let simmer for 3 hours, repeatedly skim off the resulting protein foam and then strain through a cloth and then clarify with eggshells and egg white.
- Then put it in the fridge overnight and remove the layer of fat the next day. Season to taste with salt and pepper, then place in a large mason jar.
- Cut the carrot, celery and spring onion into cubes again and mix them with the coarsely minced leg slices and pour the mixture into the jar. Then simmer the jar in a water bath for 3 hours.
- Cut the julienne of the carrot, leek and celery.
- Arrange the carpaccio: arrange the rocket and artichoke leaves as a base, sprinkle a few capers on top, and arrange the carpaccio on top.
- Pour the fleur de sel and pepper over the top and drizzle with a little olive oil. Drizzle a little lemon over it just before serving!
- Take the jar out of the water bath and prepare 5 small jar jars. Pour off the large jar, clarify with egg white and bowl and distribute the clear stock into the 5 jar.
- Divide the julienne into the mason jars, close them and put them in a water bath again for a quarter to half an hour. Then arrange the closed jars with the carpaccio. Add some loose parsley.
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