INGREDIENTS

The Assembly
1 portion
3.5 oz aged beef & beef heart, finely-diced
3 tbsp miso brown butter
1 tsp  berbere

The Side Dish
1 portion
1 ea egg yolk
3 tsp mustard
½ tbsp chives, sliced
1 tsp fried shallot
1 tsp berbere

The Butter
3 portions
1 stick butter, browned
¼ cup miso, blond
½ tbsp garlic, minced

Grilled Flatbread

Sponge
120g fresh yeast
8 cups warm water
160g honey
3180g bread flour

Dough
120g  sugar
80g salt
960g  water
2040g bread flour
120g shortening

DIRECTIONS

The Assembly
Heat up a round cast iron to smoking point in a side pan warm your miso butter and place meat in the cast iron pan and pour the butter over and place cast iron on the wooden board

The Side Dish
Place all the above in a small bowl at the table mix the ingredients into the cast iron with the meat and stir well.

The Butter
Brown the butter and add the miso. Add the garlic and let the mixture cool before using.

Grilled Flatbread

1. To make the sponge, dissolve the yeast in warm water. Stir in honey.

2. Add the bread flour & mix to make a firm dough. Cover & set on top of an oven to proof. It’s ready for the next step when it begins to fall.

3. To make the dough, place the sponge in a mixer bowl with the dough hook attachment. Add sugar, salt & water then mix. Add all but a ½ cup of flour, until a dough has formed.

4. Add shortening & the ½ cup of flour. Knead until smooth, soft elastic dough. Cover & rest for a few minutes.

5. Weigh 5 ounce portions of dough. Roll into balls. Let rest while covered with a damp towel.

6. Roll dough into an oval shape. Make sure cornmeal is underneath rolled out dough so it doesn’t stick.

7. Bake on plancha or in hearth oven. Not dry and no color.