Beef nayyeh

When rhubarb is in season, this take on the Lebanese beef tartare is a great starting dish to share amongst friends. The raw beef gets tangy, crisp bursts from diced raw rhubarb – there's more to rhubarb than just turning it into a crumble!

Beef nayyeh Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

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Ingredients

• 200 g beef tri tip or wagyu, cleaned and finely diced
• 50 g finely diced shallot, soaked in cold water
• 50 g finely diced rhubarb
• 60 ml (¼ cup) extra virgin olive oil, plus extra to serve
• 1 tbsp lemon juice, plus extra to serve
• 2 tsp sea salt flakes
• ground black pepper, to taste
• 1 bunch chives, finely chopped
• flaked sea salt, to taste

To serve

• 2 heads witlof, leaves separated

Marinating time: 5 minutes

Instructions

1. Place all the nayyeh ingredients in a bowl and massage using the back of your spoon to work the fat out of the meat and bind it all together.
2. Drizzle the witlof leaves with a little oil and lemon juice and season with a little salt. Serve with the beef nayyeh.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Stress Free Starters

Watch the full episode here

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Watch the full episode here

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