Original French cuisine: beef tartare

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tartar is a traditional French dish. Despite the fact that today both a sauce and a separate meat or fish dish exist under this name, initially a special method of cutting products was called tartare. In this dish, all the ingredients are ground with two large and very sharp knives to the consistency of minced meat. If the tartare is made from beef, then the meat is first cooled, cut into slices, and then into very small cubes. If it is tartare from fish or poultry breast, then the fish fillet or poultry meat is cut into thin layers, then into strips, and only then into small cubes. It was this method of cutting that was called “tartar” in the old days. Today, this term refers to a special, one might even say “on duty”, dish of French cuisine. Why attendant? Yes, because the meat used in it does not have to be fried, boiled or baked. That is, it can be practically prepared forA couple of minutes. Even to prepare the fastest meat dish, you need to spend at least 10-15 minutes, beef tartare is cooked several times faster. Moreover, in some cases, finely chopped meat is served separately from the rest of the ingredients, and the eater must mix all the ingredients and the sauce on his own plate.

Beef tartare. Recipe and preparation method

The French say that you must use Pyrenean beef to prepare this dish. This meat is especially tender and tasty. Nevertheless, if you decide to cook tartare at home, you can buy the freshest domestic beef tenderloin on the market (300 g for 3 servings), peel it from the veins, wash and dry it well, then freeze it slightly and only then cut it into tiny cubes.

Other ingredients for the original beef tartare:

- Shallot - 15 gr.;

- chicken eggs - 3 pcs.;

- soy sauce - 1 tbsp. spoon;

- balsamic vinegar - 1 tbsp. spoon;

- arugula - 30 gr.;

- olive oil - 2 tbsp. spoons;

- Tabasco sauce - half a teaspoon;

- capers – 15 gr.;

- mustard - 15 g;

- spices - s alt, black pepper;

- French baguette – 200 gr.

Cooking method

Beef tartare is prepared as follows:

1. Place finely chopped meat in a bowl.

2. Peeled shallots also cut into small cubes and add to the meat.

3. capers finelychop and also pour into a bowl, add sauces, olive oil, mustard and egg yolks there, season with spices and mix gently.

Feed

In the center of a large dish, using a round shape, put the minced meat, next to put arugula leaves flavored with olive oil and balsamic vinegar, as well as toasted baguette slices. However, in some French restaurants, all ingredients are served unmixed, that is, in the center of the plate there is a flattened hill of meat, on which lies a raw egg yolk, and on the sides of it are small hills of capers, onions, lettuce and toast. Sauces and spices are served separately. The eater must add sauces and spices himself, and then stir all the ingredients with a fork. Of course, for us this is a bit strange dish, but nevertheless, many people like it.