Meat Tartare

Meat 447 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Meat Tartare
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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The origin of the tartar de boeuf is in the south of France, which is quite true. It is the Pyrenean beef that is considered the most valuable. Because there is no need for it
freeze, like New Zealand or Argentine, to carry them far away. Fresh mountain air and the most delicate Pyrenean grass give it an unearthly taste. Of course, if you are a brave patriot and are not afraid to eat raw meat from the market, then you can try to purchase a domestic cow for tartare. It is more suitable for tartare than for steaks. But believe me, nothing is impossible, and in Moscow, with the appropriate knowledge, connections and skill, you can find exactly the Pyrenean beef. Many French restaurants serve separately minced meat and everything else separately. And then they either mix it up in the presence of the client, or let you do it yourself. There is also the so-called "royal tartare", which differs from the usual one with a small pile of black caviar on top. But it seems to us that using black caviar can be more beneficial. By the way, if you naively believed that steak tartare is an ordinary cutlet that you don't even need to fry, that is, an instant dish, you were deeply mistaken - you still have to chop it, be sure to manually.

Ingredients

Directions

  1. Remove all veins and films from the clippings. First, chop the meat finely (the colder the meat, the easier it is to do this), then chop it with a heavy knife or better with two. You should have a coarse minced meat.
  2. Chop the onion and parsley very finely and chop the capers. Combine the onion with the egg yolk. Add capers, mustard, Worcestershire sauce, and tabasco.
  3. Pour in the olive oil and whisk the dressing a little. Put the meat in the dressing, add the parsley.
  4. Season with salt and pepper. Then knead well, preferably with your hands soaked in warm water.
  5. Refrigerate the tartare for 10 minutes. and serve.

Meat Tartare



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

The origin of the tartar de boeuf is in the south of France, which is quite true. It is the Pyrenean beef that is considered the most valuable. Because there is no need for it
freeze, like New Zealand or Argentine, to carry them far away. Fresh mountain air and the most delicate Pyrenean grass give it an unearthly taste. Of course, if you are a brave patriot and are not afraid to eat raw meat from the market, then you can try to purchase a domestic cow for tartare. It is more suitable for tartare than for steaks. But believe me, nothing is impossible, and in Moscow, with the appropriate knowledge, connections and skill, you can find exactly the Pyrenean beef. Many French restaurants serve separately minced meat and everything else separately. And then they either mix it up in the presence of the client, or let you do it yourself. There is also the so-called "royal tartare", which differs from the usual one with a small pile of black caviar on top. But it seems to us that using black caviar can be more beneficial. By the way, if you naively believed that steak tartare is an ordinary cutlet that you don't even need to fry, that is, an instant dish, you were deeply mistaken - you still have to chop it, be sure to manually.

Ingredients

Directions

  1. Remove all veins and films from the clippings. First, chop the meat finely (the colder the meat, the easier it is to do this), then chop it with a heavy knife or better with two. You should have a coarse minced meat.
  2. Chop the onion and parsley very finely and chop the capers. Combine the onion with the egg yolk. Add capers, mustard, Worcestershire sauce, and tabasco.
  3. Pour in the olive oil and whisk the dressing a little. Put the meat in the dressing, add the parsley.
  4. Season with salt and pepper. Then knead well, preferably with your hands soaked in warm water.
  5. Refrigerate the tartare for 10 minutes. and serve.

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