Beef tartare, potted beef with dripping and sourdough toast by Paul Welburn

This stunning Irish beef rump starter uses this beautiful cut for two different preparations – a classic beef tartare and delicious potted beef recipe. Paul Welburn serves the dish with his spin on gentleman’s relish – to save time you can use a good-quality brown sauce instead if preferred. Get the full recipe here Great British Chefs on YouTube | Subscribe to Great British Chefs | Twitter: Pinterest: Facebook | More great recipes |