Ingredients (4 people):
– 300 gr of beef lower back
– 10 grams of lemon juice
– 5 grams of orange juice
– 1 egg yolk
– 20 gr of smoked marrow
Elaboration
Clean the meat and chop it with a knife. Then, salt the beef lower back meat and store it in a refrigerator while preparing the marrow emulsion. For the marrow emulsion preparation, melt the marrow and use it as if it were oil. Emulsion it with egg yolk, lemon juice and orange juice until it acquires the consistency of a mayonnaise. Finally, season the meat with the marrow emulsion.
Termination
Place the meat on a plate giving it the shape you desire and decorate it with maldon salt scales and micromezclum.
