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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
For the Beef
For the Pickling Liquid
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
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.
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.