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Grilled Bread With Raw Beef, Bone Marrow And Horseradish

Grilled Bread With Raw Beef, Bone Marrow And Horseradish

A sandwich recipe shared by Andreas Dahlberg and Wade Brown, chefs at 'Bastard' restaurant: enjoy raw beef with horseradish, watercress on a slice of bread

06 August, 2012
Average: 1 (1 vote)

Type of dish

Cooking Method

serves for


total time

1 HR 40 MIN


Rump Steak
120 g (without sinew and fat)
to taste
to taste
4 slices (rough weight 15 g per slice)
Wild Garlic Capers
Bone Marrow
5 cm pipe (rough weight 150 g)
Caster sugar
50 g
White wine vinegar
70 g
30 g
to taste
5 cm piece (fresh, peeled)


Step 01

For the beef, Bone marrow and Horseradish

  • Place bone marrow in a bowl of room temperature water, to soften the marrow for 20 minutes.
  • When soft enough, push out marrow from the bone and rinse in fresh cold water.
  • Meanwhile make the pickling liquid by boiling all the ingredients together, making sure the sugar is dissolved, and set aside to cool.
  • Now poach cleaned bone marrow in water at 50 °C for roughly 8-10mins until the fat has rendered and the marrow is cooked.
  • Once the marrow is cooked lift it out of the water in place it in the warm pickling liquid, which should be about 40 °C, set aside for at least an hour.
  • Trim the meat so it will fit in the meat grinder and grind on the attachment with the biggest holes. Season meat to taste with salt and pepper and set aside.

Step 02

To serve

  • Oil the bread with good olive oil and then place on a hot grill, toast both sides of the bread, with a good showing of grill on both sides. Smear or mould seasoned beef on to the warm toast.
  • Remove bone marrow for the pickling liquid and slice into 4 rounds, season each with salt and pepper and place on top of the beef, dot the ramson capers on top, garnish with watercress and the place on the plate.
  • Grate horseradish over the top.

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