This classic beef tartare recipe is amped up with a deeply flavoured disc of oxtail jelly, a fanned circle of crunchy radish and a just-set confit egg yolk on top – the perfect way to start any dinner party. If you prepare the jelly a day in advance then the amount of actual work to do on the day of serving is actually pretty minimal, and while the lavosh crackers can easily be replaced with something shop-bought, it's well worth making your own.
See the full recipe here: https://www.greatbritishchefs.com/recipes/beef-tartare-confit-egg-recipe

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