- 4 egg yolks
- sea salt, for curing
- 2 braised and dried beef heel tendons
- 1litre/1¾ pints flavourless vegetable oil, for deep frying
- 100g/3½oz Wagyu sirloin
- 1 tsp finely chopped banana shallot
- 10 leaves flatleaf parsley, thinly shredded
- 1 tbsp vegetable oil, for frying
- 200g/7oz onions, roughly chopped
- 1kg/2lb 4oz Wagyu brisket
- 250ml/9fl oz light bitter ale
- 500ml/18fl oz brown chicken stock
- 50g/1¾oz clear honey
- cabernet sauvignon vinegar, to taste
- 6 smoked garlic cloves
- 100ml/3½fl oz white wine vinegar
- 50g/1¾oz caster sugar
- 50ml/2fl oz parsley oil
- 1 tbsp vegetable oil, for frying
- 200g/7oz Wagyu sirloin
- 50g/1¾oz butter
- 200g/7oz sprouting broccoli, trimmed, florets, leaves and stalks separated
- 50g/1¾oz butter
- For the tartare, first cure the egg yolks. Put a layer of salt in the bottom of a small container, lay the egg yolks on top and cover with more salt. Cover and put in the fridge for 12 hours.
- Wash the egg yolks gently in cold water and place in a dehydrator set as 40C for 24 hours.
- Boil the beef heel tendons for 4 hours until very soft. Place on a tray and leave to cool and firm up. Slice thinly and dehydrate until hard.
- Fill a deep-fat fryer with oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the beef heel tendons and fry until light and fluffy. Remove the beef using a slotted spoon and drain on kitchen paper. Season with sea salt and set aside.
- Chop the Wagyu sirloin into 5mm/¼in squares. Mix with the shallot and parsley and season with sea salt. Set aside until needed.
- For the brisket, preheat the oven to 140C/120C Fan/Gas 1. Heat the oil in a large casserole. Add the onions and brisket and fry for a few minutes, until the meat is browned all over and the onions are soft. Pour in the ale, stock and honey. Cover with a lid and bake for 2-3 hours, or until the meat is tender. Carefully remove the brisket from the casserole and keep warm.
- Pass the cooking liquid through a fine sieve into a saucepan. Cook over a medium heat until reduced to a glaze. Season, to taste, with sea salt and cabernet sauvignon vinegar.
- For the dressing, fry the smoked garlic in a hot pan in a splash of oil until golden-brown, then reduce the heat and cook until soft. Add the vinegar and sugar and bring to the boil. Remove from the heat.
- Transfer the garlic to a blender, add most of the cooking liquid and blend until smooth. Add a little more cooking liquid if needed to achieve a smooth dressing (it should be fairly thick as you will add the parsley oil at the last minute). Set aside until needed.
- For the Wagyu sirloin, heat the oil in heavy-based frying pan. When hot, add the Wagyu sirloin and fry for 15-20 seconds. Turn and fry the other side for 15-20 seconds. Repeat this process for 2-3 minutes, adding the butter for the final minute. (This will keep the heat in the pan and build up a nice crust while keeping the centre moist and pink.) Set aside on a wire rack to rest for 5 minutes.
- For the sprouting broccoli, blanch the stalks for 2 minutes, the florets for 1 minute and the leaves for 30 seconds. Dress with butter and season with sea salt.
- To serve, glaze the brisket in the reduced cooking liquor. Carve the Wagyu steak and season with salt.
- Divide the brisket, steak and broccoli between four serving plates. Mix the parsley oil with the smoked garlic dressing and drizzle over the steak.
- Spoon the tartare onto the puffed beef heel tendon, grate over the cured egg yolks and serve on the side.