Many gourmets will appreciate such a culinary delight as juicy beef tartare. Properly cooked raw meat with spices, sauce and eggs is much tastier and more aromatic than cooked food. If you are ready for daring experiments and are confident in the quality of the purchased tenderloin, try making tartare at home.
Tartare: recipe with soy sauce
You can only make tartare at home using high quality steamed beef. Free the washed chilled fillet from fat, films and veins, rinse again and chop quickly with a very sharp knife. First, cut the meat across the grain, then into cubes about 5x5 mm in size.
For 80 g of coarse minced meat for tartar, add 6 ml of soy sauce, 20 ml of olive oil. You can also add a small amount of Tabasco sauce, Dijon mustard. Mix everything well, salt and pepper to taste. Use freshly ground pepper.
Chop the onion finely. Make a washer out of the minced meat, and roll the edges in the onion slices. Place the beef tartare in a dish, make a depression in the middle with a spoon and place the raw yolk in it. Spread pieces of feta cheese, pickled cucumber, olives around the beef. Now that you know how to make tartare at home, you can experiment with food combinations.
What can you serve tartare with?
Many serve tartare, which cooks also have slightly different cooking, with pickled onions, capers, bell peppers, French fries and green salad. The meat sauce is often placed separately in the gravy boat. In restaurants you can find royal tartare with black caviar.
Note:
Tartare: benefits and harms
If you are ready to appreciate the aroma, taste and juiciness of raw meat and are interested in how to make tartare at home, consider all the risks before using the dish.
The benefits of raw meat
- In the process of cooking, frying, steaming, enzymes are lost in the meat that help the human body to digest the product.
- To master 20 g of protein, you need to consume only 100 g of raw meat and twice as much cooked meat.
- After heating the product to a temperature of more than 80 ° C, the content of leukocytes in the blood significantly increases, as in an infectious disease.
The harm of raw meat
When eating dishes made from thermally unprocessed meat of low quality, there is a risk of contracting parasites. It is imperative that a tenderloin from a healthy animal that has not used antibiotics is used to make tartare at home. Even if you got the meat from a reliable supplier, be sure to freeze the product before use for 5-6 days to -15 ° C - this will exclude infection with bovine tapeworm.
