Beef tartare, just the way we like it

We like it better anyway tuna tartare, his recipe, \”Tuna tartare, the tastiest with a view of the ocean\” has already been written, but when in Lithuania, the view from the windows is not the ocean, but the old town of Vilnius, and good beef is much easier to \”catch\” than tuna, beef tartare is made. I will share the recipe for the kind of tartar we like.

 

Beef tartare – this is a classic raw beef dish. I remember in my childhood when my dad used to order Tatar steak (that’s what tartare was then called) and he was brought on a white plate just ground mincemeat, necessarily with an egg yolk and a bunch of onion, pickled cucumber, more gray than black pepper ground to dust in the factory and blackened fine salt, which, like those peppers, had to be shaken out of a glass salt and pepper shaker, for us children there were many surprises. To me, it seemed as tasty as the beer that was also drunk in those days with a raw egg beaten in there. Well, I would never try something, no matter how much it was offered. Mother used to look at that Tatar food in a similar way, and father would add salt and pepper, mix it on the spot and eat “uncooked cutlet”.

A new wave of raw beef dishes came to Lithuania with the appearance of quality beef, when it became possible to choose meat not only by the name of the piece, but also by the animal breed, country of origin, aging time and method. Now, beef tartar is again as common a dish on restaurant menus as it was before it was called Tatar steak.

From Mongolian steppes to European restaurants

Tartarus has a much longer history than I remember. More precisely, even a few of those stories versions. I find information that the dish originates from the steppes of Mongolia and was made from horse meat. The soldiers would put pieces of horse meat under the saddle, and while they were riding it would become quite soft. But that was a long time ago, and to me it sounds similar to “delicious” as that “uncooked cutlet”.

Another version says that the dish originated in French Polynesia, where raw meat was traditionally eaten, and it (the dish) was cultured by Auguste Escoffier, using the classic French tartare sauce ingredients and thus created what is now known worldwide as Steak Tartare.

Why beef tartare remains popular

I don’t know. But I know why we like beef tartar, and primarily because of the taste. Another reason is that tartar is a fairly simple and quick dish to prepare.

We usually prepare tartar for weekend brunch. Arvydus and I don’t eat breakfast, we only drink coffee, so on Saturday, when we come back from shopping at the market or grocery stores, we really want to look for something quickly. And the tartar is very suitable that something. You don’t need to bake or cook a lot. Arvydas prepares the meat, and I toast the vegetables and bread, and the delicious lunch is ready!

Selection of quality meat for tartare

Delicious food starts with quality ingredients, and beef tartare is no exception. Our tartar is made from aged beef. Dry aging is tastier to us and it is now sold even in chain stores. If it’s tastier to grill meat as marbled as possible, those fats are not a big advantage for tartar (at least for me), so a leaner cut of meat, sirloin, it’s important not to be veined, is perfect. 

Signs of freshness

When choosing quality beef tartar, it is important to pay attention to several signs.

Color – should be cherry red, any grayishness, greenishness should be suspicious.

The smell – the meat must smell, it must emit a fresh, pleasant smell. Depending on the ripening method and time, the meat may have a nutty smell. If the meat emits a heavy, sour, suffocating, unpleasant smell, it is better not to use it.

Texture – should be firm and elastic, not sticky and viscous.

Beef tartare: the way we like it

Ingredients, beef layer

300 g of quality, aged beef

2 tablespoons chopped capers

1 tablespoon chopped scallions

2 tablespoons of olive oil

Salt and black pepper, cayenne pepper flakes to taste

A dash of Worcestershire, tabasco (ideally from smoked paprika), soy sauce

 

Ingredients, avocado layer

One large, ripe avocado

1 teaspoon chopped scallions (can be without onions)

A little salt

 

Preparation process

Meat layer Cut the meat into small cubes. If there are films in the meat, cut them cleanly before slicing so that they do not enter the product. 

Pour olive oil into a bowl, add salt and pepper to taste.

Add the chopped capers, scallions, parsley and garlic. Season with a dash of Worcestershire sauce, a little tabasco, soy and mix carefully.

Leave it cold for at least 10 minutes to allow the flavors to combine and the meat to marinate easily.

Avocado layer Cut the avocado in half.

With the sharp edge of the knife (like an axe), lightly cut into the pit of the avocado and turn the knife to remove the pit easily.

Hold the avocado half with the peel in a handful, and use a knife to score the flesh as if slicing. Try to press the knife just enough to reach the peel.

Scoop out the avocado with a spoon. If the avocado is large, dig in half. This will give you a nicely diced avocado.

Add the scallions. Season with salt and pepper, mix lightly but do not mash.

Cook the avocado just before serving.

Serving. On a plate, using a culinary ring, place a single layer of avocado or cucumber and top with beef. Garnish with dill, sprinkle with quality extra virgin olive oil, season with salt crystals.

A few more tips

Green egg the yolk – tartar is often flavored with chicken or quail egg yolk, if you like it and want it, be sure to wash the egg cleanly under running water.

Freshly ground pepper – a necessary spice that gives both taste and aroma. Grind the pepper with a grinder, medium coarse. And if you heat the peppers for another minute in a heated, dry pan before adding them to the grinder, they will be even more aromatic. Experiment with different black peppers. Very tasty to me corner kind of

Salt – not only improves the taste, but also emphasizes the natural qualities of the meat. There are many flavors of salt. Salt crystals are very suitable for tartar, e.g. Please.

A little experiment

We like it when meat is combined with avocado, even if it’s not quite a classic option. I wrote that we usually make tartar on the weekend for brunch, and you want not only tasty but also wholesome food. You really want vegetables with meat and toast.

By the way, it is also delicious to mix avocado with fresh, finely diced cucumber and add fresh dill. If you don’t have a ripe avocado (which can often happen if you buy the products the same day), use cherry tomatoes, juices. Improvise.  

 

Principles of safe preparation

Beef tartar is made from raw meat and is not heat-treated, so hygiene is very important.

Wash your hands thoroughly with soap and warm water before preparing the tartare.

Use only properly stored meat. Carefully check the freshness of the meat – it must smell pleasant. If in doubt, don’t use it.

Use a sharp, clean knife to preserve the texture of the meat you are cutting.

Keep the prepared tartar in the refrigerator until serving. Check the temperature again before serving.