How do you prepare beef tartare?

[Anonymous No.11083931]

For those who make it. Do you ground it yourself? Do you ask a butcher to ground it for you? What type of steak do you use?

[Anonymous No.11085652]

Anyone?

[Anonymous No.11085704]

>>11085652
Grind you fucking retard not ground

[Anonymous No.11085722]

Serious answer, if you ask the butcher to ground it make sure he doesn’t use a shared hamburger machine where other slabs of meat have been sitting, cross contamination from mince is a real thing. If the butcher sells it as steak tartare he should be able to guarantee the freshness. If you are not sure better ground it yourself.
However higher end restaurant ma usually serve tartare “au couteau” which means minced with a knife.
The texture is way more pleasing imo, and the meat takes the condiments better.
You’ll need pure muscle cuts for that tho, you can get away with shitty meat when you basically turn it into a pulp, but you can’t cheat with raw, hand cut meat.

[Anonymous No.11085753]

Chop capers, shallots (or garlic) and parsley and mix with just a tad of olive oil and set aside.
Get 'spensive, nicely marbled beef, any cut with minimal gristle/connective tissue. Filet works.
Freeze it partially.
Slice as thinly as possible.
If you're not quick yet with your knife skills, re-freeze the sliced beef partially a second time.
Slice the slices as thinly as possible into strips.
If you're not quick yet with your knife skills, re-freeze the beef strips partially a third and final time.
Slice the strips as thinly as possible into small itty bitty bits.
Quickly season with salt, and mix with the caper/shallot/etc mixture.
Place the beef into a clingfilm lined small bowl.
Turn out onto a plate then remove the clingfilm and make an indentation in the beef.
Crack an egg into the bowl, taking care not to break the yolk then carefully remove said yolk with your fingers and gently place in the indentation.
Serve drizzled with oil and with some baguette toasts.

[Anonymous No.11085775]

>>11085753
Derp. I said to mix the capers et al with olive oil. Meant lemon juice. Sorry. In case it needs to be said, fresh squeezed only.
Really, you only wanna make tartare in small quantities at a time, an amount that can be eaten reasonably quickly lest the salt and lemon juice 'cook' the beef into a mammalian ceviche.

[Anonymous No.11085803]

>>11085753
I like choped pickles over capers personally. A bit of Worcestershire sauce and hot sauce goes a long way too.
Otherwise a bit of truffle oil can be godlike, in this case I’d advise a really small quantity of beef (starter sized), green onions, truffle oil, ground pepper and quail egg yolks

[TheREALSourdough !!wq7UUPSsO1u No.11085830]

>>11083931
>How do you prepare beef tartare?
Between the saddle and the blanket, the way it was intended.

[Anonymous No.11085902]

>>11085803
>chopped pickles
cucumbers, you mean? That's fine, too. I was just detailing how I do it. I'm not sure there're any wrong ways to make it, really.
As for worcestershire, I was considering mentioning anchovy sauce but thought that'd be a bit to uncommon an ingredient. I forgot worcestershire existed a minute. Haven't had it in a while, though. Isn't it a tad sweet?

[Anonymous No.11085941]

>>11085902
I was too. Caper is common here too but often too salty for my liking.
And I meant gherkins actually, not pickles but I forgot the distinction was more important in anglosphere.
About Worcestershire sauce, as a matter of fact I found it sweeter lately than it used to be. But it works well with the other ingredients. I often salt and pepper my tartare so in the end everything balances out.

[Anonymous No.11087898]

clean and freeze sirloin flap. wagyu is nice but unnecessary. for pure beef go with dry age strip.

slice on a deli slice (while still 90% frozen) on the 4.5 setting or about half a cm. stack your slices as you go. you dont want it teensy tiny. otherwise it will just be pasty. dice the meat and form into little plastic wrap packets, gently squeezing the air our to avoid oxidation.

mix with a relish of shallot confit, caperberry seeds, finely chopped pepperoncini and calabrian chili, demi sec grape tomato, and a solid amount of olive oil, preferably spanish and grassy. season with worchestershire, fish sauce, and white miso pureed smooth with a touch of water til smooth, and a gentle touch of dehydrated ship kombu powder. crush it in parsley and boqurones roughly chopped same size as the beef. serve on milk bread hard toasted in dry aged beef fat, crush it again with chives and toasted masago that's been seasoned with more shi kumbu powder.

[Anonymous No.11087903]

>>11087898
if you're a great big fatbody or just have the taste of one circulate a bag of yolks at 62.7 till thickened. pasteurized carton yolks work fine for this. chill, load into a pastry bag and pipe lil dots. she good

[Anonymous No.11087910]

>>11083931
I buy a fillet steak (aka tenderloin) and chop it with a knife. I think that gives a better texture than a meat grinder.

My add-ins:
fine chopped shallots, tabasco(just a tiny bit), worcestershire, fresh ground black pepper, egg yolk

[Anonymous No.11088178]

>>11083931
You don't grind beef for tartare. You shave it.

[Anonymous No.11088350]

>>11083931
tartare isnt ground you fucking idiot

[Anonymous No.11088627]

>>11088178
this is pretty narrow minded and definitely not the case with basically any good beef tartare. or tuna. shave is the wrong tech or word you pick. tartare is a DICE or it is ground. or it is a weird dice. like the one at that korean place. you have options. and shaving isnt one of them unless you like a pile of raw philly cheesesteak meat. which is actually kind of an interesting idea. but not the one you meant because you are a stupid nincompoop

[quiche !!T2UdrWkLSWB No.11089351]

>>11083931
We have one on at work; as follows
Some beef filet cap; frozen and then diced to about 8mm
Dressed with a mix of yolk, capers, shallots, cornichons, tobasco, worchester, ketchup, black pepper, olive oil, dijon mustard, olive oil, tarragon, and chives
topped with a chickpea crisp, wild mushie duxelle, crisp shallot, and watercress

When I make tartare, I like it with raw onion, harissa, and herb oil, some pasteurised duck yolks, and sourdough. I like really metally meaty cuts like bavette though.

[Anonymous No.11090108]

Is everyone mixing all parts together these days? I like it much more when it's served with just the egg yolk on top of the meat and everything else separate. Couldn't even find a good pic on google images of that style, wonder why?

[Anonymous No.11090126]

>>11090108
Depends on who I am serving. Personally I like the egg on top too. But that triggers some people (the same fucktards who get triggered by bones in meat, serving fish whole on the plate, etc.), so if I'm serving people on the picky spectrum I'll mix the yolk in.

[Anonymous No.11090164]

>>11083931
take it, form it into a patty like in your pic but with no egg. then i turn on the grill and cook it until its well done, like a normal citizen of planet earth

[Anonymous No.11090252]

>>11089351

Id eat yours.

>>11083931

OP, this is one of the things im good at, so listen up:

>cut tenderloin into 6” segments
>cut length wise into 1/2 cm thick ribbons
>cut julienne to 1/2 cm
>dice to 1/2cm
>olive oil
>salt
>fine brunoise shallot
>minced cornichon
>minced parsley
>chive
>lemon juice TT
>worcestershire TT
>hot sauce TT
>dijon or whole grain mustard TT
>bread and butter or equivalent sweet pickle juice TT if needed
>egg yolk on top
>more mustard in side w toasty bread

Tartare is what separates the men from the boys when it comes to building a flavor profile. If youre able to balance raw meat with 10+ very specific and unique ingredients then youre a competent cook IMO.

However, my FAVORITE of all time?

>dry aged wagyu ribeye hand cut
>minced shallot
>pepper
>fermented habanero
>splash of a mixture of lime juice/soy sauce/red miso
>anchovy caramel (sauteed anchovy/garlic/red pepper flake in sauce pan, then 1:1 soy sauce/brown sugar added and reduced by 1/2)
>toasted sesame seed

Sold on top of a crispy nasturtium and masa tostada, quail egg yolk on top, grated cured egg yolk, chervil garnish, and more anchovy caramel drizzles around it. My dick can only get so erect, lads..

[Anonymous No.11090304]

>>11089351
>pasteurised duck yolks
Why bother pasteurizing the egg when the entire dish is raw meat?

[Anonymous No.11090346]

>>11090304

Thats what i was wondering too

[Anonymous No.11090350]

>>11090252

Pic related as part of an 18 course grand tasting

[Anonymous No.11090357]

>>11090350

Shit, thats venison tartare actually.. shallot/salt/pepper/mint/really nice apple cider vinegar/meadow sorrel/quail yolk/crostini/rye bread gremolata

[Anonymous No.11090373]

>>11090252
Sounds good. Thanks. I'm eating a carnivore diet for 30 days and I'm only doing minimal seasoning right now, but I'll add in most of this stuff soon.

[Anonymous No.11090381]

>>11090304
>>11090346
I'm just guessing here, but it could be a legal thing. Foodservice laws often have no basis in science or rational sense, so it would not surprise me if a particular city/state/country banned serving raw egg but not raw meat. I've seen stranger laws before.

[Anonymous No.11090450]

>eating raw meat

fucking white people

[Anonymous No.11090458]

>>11090450
>eating mud cookies and dead rats because you murdered all the white farmers

fucking black people

[Anonymous No.11090525]

>>11090458
this cracka eating live rats lmao

[Anonymous No.11090735]

>>11090525
>no you

[Anonymous No.11090918]

>>11087898
This sounds bougie but I’d eat it

[quiche !!T2UdrWkLSWB No.11091776]

>>11090252
thx bb, we got a michelin star for this sort of jizm
Tartare really just needs richness, sharpness/acids to work, but done right can be phenomenal
>>11090304
Beef bavette has a completely different safety profile to duck eggs; the latter nearly always contain salmonella and other nasties whilst the former can be eaten raw with few/no precautions (searing and removing outsides)
Don't eat raw duck eggs, chix are fine tho

[Anonymous No.11092207]

>>11091776

Tartare needs a lot, taste/seasoning/texture wise. Its one of my favorite things.. we also did a venison tartare with a soft scotch quail egg this past year that was bomb.com

Which city?

[Anonymous No.11092254]

Beef tartare was from the tartars moving from village to village fighting people. At one point they couldnt cook their horse or whatever meat they hunted so they put it under their saddle to tenderize it with salt and other flowers or spices to cover the taste and preserve it best they could until they actually could cook it. They fed themselves raw, aged, tenderised meat from their sattles for days because they couldnt camp.

[Anonymous No.11093629]

>>11092254

Sounds pretty may tbqhwyf

[Anonymous No.11093635]

>>11083931
What does raw meat taste like? Does it even have flavor?