Pubbelly Short Rib Tartare

Total Time:
35 min
30 min
5 min

4 appetizer servings

  • Yuzu Dijonnaise:
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yuzu juice
  • Green Mustard:
  • 1 cup Dijon mustard
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped shiso
  • 1 teaspoon chopped fresh tarragon
  • Tartare:
  • 8 ounces chopped short rib meat
  • 1/2 cup brunoise-cut green apple
  • 1 tablespoon capers
  • 1 tablespoon tobanjan or other chili paste
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped shallots
  • 1 quail egg, poached
  • 1 tablespoon chopped pine nuts
  • Truffled Goat Butter Toast:
  • 4 slices toasted bread (we use ciabatta)
  • 1 tablespoon goat butter
  • 1 pinch truffle oil
  • Special equipment: a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold

  • For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.

  • For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.

  • For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.

  • For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.

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