Beef Tartare with Miso Mustard Ginger Dressing

Cooking Method

1. Place the mustard, miso, pickled ginger and its liquid, brown sugar, apple cider vinegar, soy sauce and lemon juice into a blender and blend until smooth. While the blender is still running, slowly drizzle in the olive oil to create an emulsion. Once all blended add salt and pepper to taste and set aside.
2. To make the pickling liquid for the cucumber, bring the white vinegar, sugar, turmeric and chilli flakes to a simmer until the sugar has dissolved. Remove from the heat and add two ice cubes to help the mixture cool.
3. Using a mandolin if you have one, or a knife, thinly slice the Cucumber on an angle. Peel the shallot but keep it whole and thinly slice. Pour the pickling liquid over the cucumber and shallot and refrigerate until ready to serve.
4. Just before you are ready to serve, trim the beef of any sinew and fat and discard. Finely slice the beef and dice as finely as possible.
5. Toss the beef through the dressing and serve immediately. Top with the pickled Cucumber mix and fresh coriander.