Tartare of Grass-Fed Beef Brisket, Ramp & Spring Garlic Chimichurri, Radish, Pea Greens, Pickled Ramps, Puff Pastry, Sweet Soy, Pastured Egg Yolk, Piment d'Espelette
I sliced off pieces of the brisket, including some of the fat and then finely chopped the meat using two chef's knives. If you watch Iron Chef you've probably seen Morimoto do this. I seasoned the meat with salt, pepper, shallot, olive oil and a dash of soy sauce. I placed a ring mold onto the plate and placed a much smaller mold inside of it. I spooned the meat into the larger mold tapping it down to even it out. I then removed both molds and placed an egg yolk into the divot left by the smaller one. I sprinkled the yolk with some of the Piment.
I made the chimichurri by blending together ramps, spring garlic, radish tops, pea greens, lemon, sherry vinegar and olive oil. Traditional chimichurri uses parsley and garlic but I like to put my own spin on things sometimes in order to utilize produce that might otherwise go to waste. This resulted in a much more sharper flavored sauce similar to a beef and horseradish combination. I spooned the sauce onto half of the tartare round in the shape of a comma.
I built a simple salad around the beef to compliment it with some texture and bright bitter flavor. I used some raw shaved and finely diced breakfast radish along with the root tips. Also some raw undressed pea greens and tendrils. I sliced some pickled ramp bulbs as well and cut triangles out of some baked puffed pastry. I finished off the plate with just a few dollops of sweet soy sauce.
Grass-fed Beef Brisket - Hillacres Pride
Organic Pea Greens - Queen's Farm
Pastured Organic Hen Egg - Culton Organics
Organic Breakfast Radish - Blooming Glen Farm
Organic Spring Garlic - Culton Organics
Wild Ramps - Happy Cat Farm