Beef tartare is synonymous with quality and refinement, a flavorful recipe that makes a great appetizer. It's not for every palate, nor is it complex to prepare, but it's certainly not for everyone. Here's how to prepare beef tartare and take every care to do it correctly.
This dish is famous mainly for its unusual preparation, similar to ceviche. Beef tartare requires lemon juice to cook it gently. It's practically eating raw meat, and for many, that poses a danger.
The flavor of beef tartare is unparalleled; it's something special, something you won't find in many dishes. Its origins are linked to the Tatar people, an ethnic group from Central Asia and Eastern Europe. They ate the meat raw or with minimal preparation, but over the years the recipe has evolved and is part of various culinary traditions.
The modern beef tartare recipe is closely related to French cuisine, a sophisticated way of preparing raw meat. It's important to follow a few recommendations when consuming any type of raw meat product.
Recommendations for proper preparation
When consuming raw or undercooked meat (cooked with lemon), it is important to follow recommendations and steps to avoid illness. Following these steps will ensure you protect your body against any type of infection.
Quality
To eat beef tartare, it's essential to use quality meat. Don't make the terrible mistake of buying ground beef. Beef tartare is made with high-quality products, such as beef steak or a premium cut, which guarantee a fresh and reliable product.
Hygiene
You must be very careful when preparing beef tartare, otherwise you could contract any type of infection. Washing your hands and utensils is the first step, but be sure to disinfect work areas and handle the meat properly to avoid cross-contamination.
Temperature
The heat used when cooking eliminates many of the microorganisms present in our product or that are contaminated during the production process. The window for microbial growth is between 4°C and 63°C. Proper handling is crucial. Avoid leaving meat for too long in places where it can reach this temperature. The refrigerator will be your best friend; even chill your dish before using it.
Semi-cooked
Lemon juice plays a key role in preparing beef tartare. Lemon juice provides a kind of cooking effect, as the acidic pH coats the product and prevents microorganisms from developing. However, this isn't entirely reliable, as there's always a risk when eating raw meat.
Side Dishes
You can prepare beef tartare however you like: Mexican-style, French-style, or simply with egg yolk. However, eating both raw products increases the risk of contracting any type of infection. Serve with mustard, Worcestershire sauce, or olive oil.
How to prepare beef tartare
Ingredients
500g Beef Steak
1 Egg
1 Green Onion
1 Red Onion
1 Sprig of Parsley
1 Serrano Pepper
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
2 Tbsp Capers
2 Eureka Lemons
Olive Oil
Black Pepper
Salt
Preparation:
Slice the beef until the meat is completely ground. It's important to trim off any excess fat and cut into small pieces, then continue chopping until well ground.
In a large bowl, add the beef, along with olive oil, mustard, Worcestershire sauce, pepper, salt, and lemon juice.
Let it rest in the refrigerator for about 10 minutes. You'll notice the meat has changed color slightly; this is due to the lemon juice, which, thanks to the acid, gently cooks the meat.Finely chop the scallions, red onion, parsley (leaves only), capers, and serrano peppers (without veins or seeds) and set aside.
When serving the beef tartare on a plate, top with an egg yolk.
Place each of the finely chopped garnishes on the side and mix all the ingredients together.
Serve with toast or crackers.
Types of Meat for Tartare
Meat tartare can be dangerous if not prepared properly. It can contain bacteria that can cause illness. It's important to purchase high-quality meat from a reputable butcher and follow proper hygiene measures when preparing it. There are several varieties, such as tuna, salmon, or venison.
