Jonathan Keane, executive chef at Wilde's Restaurant at The Lodge at Ashford Castle, shares his recipe for rustic beef tartare.
Each week, a chef shares a favourite recipe. This week, Jonathan Keane, executive chef at Wilde's Restaurant at The Lodge at Ashford Castle, shares his recipe for rustic beef tartare.
I love the simplicity of our beef tartare. Its success as a dish relies completely on the quality of the ingredients - wonderful Irish beef, free range eggs from our hens, organic horseradish from the bottom of Croagh Patrick, tangy soured cream from Cuinneog dairy,...
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