There Tartarus it goes far back in time when the Tatars were looking for a way to do this meat can be preserved during their long journeys and are consumed without difficulty, while remaining tasty and soft. Despite their ancient roots, beef tartare became famous in 80s. He quickly turned into iconic dish in a real evergreen which never went out of fashion. Here’s how to prepare beef tartare with egg classic recipe and many variations that have arisen over the years.
What cut of meat is used for tartare?
the best piece of meat to implement tartar is Fillet of beef. You can also choose fillet of veal or beef. Why fillet? Just because it very gentle and lean cutting, without fat and nerves. It turns out then easy to cut with a knife. It is also very easy to eat raw, palatable. it’s a cut precious, noblelight pink in color, with a really excellent texture and an equally excellent taste.
However, this requires that fresh and high quality meat. It is for this reason that it is good to do rely on your trusted butcher or, if you want to buy meat in the supermarket, pay attention to all directions on the label. Obviously, beef fillet has a high cost. Tartare can be cooked with less noble cuts and therefore cheaper? yes you can choose it grits or walkersbut the fillet is still the best cut.
How to cut meat for beef tartare
It is strictly forbidden to cut meat for tartare with a mixer. The meat must be cut with a knife. True, this is not an easy technique. However, with a little patience, we can assure you that this is not an impossible undertaking. Take the piece of meat chosen for tartare and cut into fairly thick slices. From every piece thin strips, all the same thickness. At this stage, the strips should be cut into cubes about half a centimeterpaying attention to the fact that they are identical to each other, both in size and shape.
original beef tartare recipe
There original beef tartare recipe plans to deliver marinate meat in a bowl with lemon juice, extra virgin olive oil, chopped parsley and capersthen season everything with salt and pepper. At this point, it is enough to enter the correct dose meat in a dish with a pastry ring. Finally, egg yolk, which must be placed on top of the tartare, right in the center. But what is the right amount of meat? If you would like to serve beef tartare as a snack you need 50-100 grams meat. If you want to serve tartare instead as a second course, it is better to boil and choose 150-200 grams meat. Eggs are a must for traditional tartare. Not everyone likes it, not forgetting that it also makes the dish quite heavy. It is for this reason that if you want to cook snack you can choose beef tartare without eggs.
How hold the tartare meat? Meat tartare should be consumed fresh and on sitea few minutes after its preparation. It cannot be stored and eaten later. In fact, the taste and texture change in a very short time.
Beef tartare from star chefs
Many have arisen over the years beef tartare optionssome of which are made by celebrity chefs. Chef Cannavacciuolo offers, for example diced beef tartare seasoned with oil, salt and pepper and accompanied by one sweet gorgonzola cream and whipped cream and cut mushrooms into fairly thick slices. chef Bruno Barbieri instead he offers one beef tartare with elderberry flavor with melon, mint and raspberries. Simply divine tartare by chef Alberto Cantonamade with Irish Hereford fillets and enriched with crispy leeks and purple potatoes. Finally we remember the beef tartare star chef Iside De Cesare with hazelnut mayonnaise and powdered butter.
Ideas for delicious beef tartare
In addition to the options offered famous celebrity chefsthere are many other recipes that can be used and that allow serve tartare with original taste. We remember, for example, beef tartare with burrata and caramelized onions or Ligurian version with olives, pine nuts and basil. versions are equally interesting with avocado or mangoto give the tartare an exotic flavor.
For a fresh and Mediterranean taste, we recommend tartare with raw vegetables cut into very small pieces and sprinkle dried cherry tomatoes. For a richer taste, you can choose beef tartare with mustard or with other accompanying sauces such as red wine and cognac. As it is easy to understand, in fact, there is no such embarrassment of choice. Because the gourmet beef tartare became fashionable, new recipes were born, allowing turn tartare into a dish for a real chef.
What to eat with meat tartare?
There is no need for either escort in case you want to eat tartare as an appetizer. If, on the other hand, you want to serve this recipe as a main dish, what to pair with beef tartare? Between The best side dishes for beef tartare we must remember fresh salad with cherry tomatoes or raw fennel cut into slices very thin and watercress. What matters is that this simple, fresh side dishlightly seasoned.
Source: Elle