Posted on 12/14/2020 1:39:10 PM PST by SJackson
I do love tartare.
My Germanic Great Grandpa would eat that in Texas. He was said to have warned “that you should know the cow and clean the grinder of any pork first. Not so popular in recent generations.
Sounds good to me, some salt and pepper..
Yum
It had lemon too, but it was chopped right on the spot, so there really wasn’t any bacteria. If the meat is ground or chopped just before eating, it’s fine.
Nowadays I’m not sure you could get away with it ... although actually, if all the stuff is fresh, that is freshly chopped meat, a freshly broken egg, I think it’s permitted. The big problem was letting things sit for a bit.
That never happened in NYC. Totally fresh on the spot, and usually consumed with a very strong Bloody Mary, which would have killed anything it met anyway.
I’ve been eating raw beef since I was but a wee crumb-cruncher - everything was just called hamburger back in the day, now my butcher grinds chuck, sirloin and prime rib for me. My grandfather drove a horse drawn delivery wagon and ate raw beef while on his route. My mother picked up the taste from him and she passed it down to me. No bread, no onions, just a little salt and beef. Ummmm good !
I must say that one of the greatest perks for carnivores is having a butcher shop right around the corner. As a regular over the course of many years my butcher occasionally has some “special” goodies that he offers to me before they make it to the meat counter, like his special stash of prime rib. Aged for three months and covered in green mold, when trimmed I can truly state that you just can’t get that fine a cut of meat at the supermarket.
Flip the DHS, whatever that is. BTW, I’m in Cleveland, not Wisconsin.
I was in on the other thread earlier this morning.
Good Stuff! Been eating it since I was a kid. :)
We usually vote conservative. Its the bus loads from Chicago driving around voting multiple times, Milwaukee/Dane stuffing, dead voting...
Yup, every important family event. You dont buy the preground stuff thats just asking for trouble. Mix in the raw eggs. Rye or pumpernickel. I like brown mustard or horseradish too.
It is fantastic. Pepper and salt are good additions. Add a brown mumbler and life is great.
Brown Mumbler? Set me up!
Here in Wisconsin....well in my part of the state, a brown mumbler is a Brady old fashioned or a brandy Manhattan. Has to be brandy.....which is brown...and if you drink enough of them, you begin to mumble. Brown Mumbler.
1. Top sirloin. Have your butcher double grind it to make it fine.
2. Instead of parsley I use cilantro.
3. Capers as needed, I like capers
4. Salt and pepper to taste.
5. Dijon mustard to taste. Do not use to much or it will obscure the wonderful taste of this dish.
6. Finely dices shallots to ones taste. It does not take a lot.
7. Some garnish with lemon zest. I do not. I put a few drops of red wine vinegar on the served dish. Use sparingly. Just a few drops.
8. One recipe calls for celery leaves. Do not do this. The leaf of celery is somewhat bitter and will hide the subtle flavors of steak tartar. Mix it all up and form 3/4 inch thick patties.
9. Make a depression in the center of the raw steak mixture and place an egg yolk in it.
10. Chill in fridge for about an hour.
11. Serve and enjoy.
However, their are two ways to eat steak tartar. Some break the yolk at the beginning and let if cover the meat. I do not. If you do this it will hide much of the great flavor of the dish. I break the yolk when I have eaten about 2/3s of the dish. It does hide the flavor of the remaining meat but gives a new taste and flourish to the end of a great concoction.
PS
In my long lost youth I served this to a dear lady friend of mine. She thought I was a barbarian until she tasted it. She became a believer.
When preparing this dish one must practice extreme cleanliness in preparation. It is raw meat and contamination can make you sick. It is worth the risk.
I first became acquainted with the dish when working in Norway. I myself thought the same thing. “This is ridiculous.” One taste and I also became a believer.
Steak tartare is a most forbidden delight! All the smarmy preachiness against it makes it even more so.
And it’s the most politically incorrect dish that I can possibly imagine!
Indulge, and become defiantly Trump-like in your outlook. Strike a blow for liberty, and enjoy!
German heritage?
BS. I’m from WI. BS.
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