This is an unusual original way to cook meat. Tar-tar is a dish for everyone, but at least once in your life you should definitely try it.
This recipe is French, in the classic version, tartar is made from beef. But tartar can also be made from salmon, tuna and even vegetables. The secret of the dish is that the meat is not heat-treated. How to do it right?
Meat selection
The final result of the entire cooking depends on the quality of the meat. The beef should be perfect – fresh, smelling good and looking good. High-quality beef with a deep red color without a gray tint. Remember, there is no heat treatment of meat, so good meat is not only taste, but also health.
Different parts of the carcass work best for different dishes. For tartare, it is better to choose beef tenderloin or thin rim. Thoroughly remove excess fat and existing veins so that the dish is easy to chew.
Additional Ingredients
Tar-tar is not only raw beef. Every ingredient in a dish is very important. Despite the fact that there are many tartar recipes, there are general rules for adding other products.
These are acid – gherkins, capers, as well as basil, parsley, white onions, chives. You can choose any vegetables you like. Only chives will be required, since it is in direct contact with beef. The recipe cannot do without olive oil, salt, black pepper, Dijon mustard. Ideally, add Worcestershire sauce.
Preparation of ingredients
Gherkins, onions and other ingredients should be chopped very finely to make the dish juicy, tasty and appetizing. All vegetables except chives are placed on a plate next to the beef. But in chives, the meat will need to be rolled before serving.
Meat cutting
Meat for tartar should not be passed through a meat grinder, otherwise you will get a shapeless minced meat, which will deprive the dish of its exquisite taste. It is ideal to chop the meat into small pieces of 5 by 5 mm: it is both convenient to eat and the right taste will remain.
Correct feed
Tartar should be served according to certain rules in order to feel the true French atmosphere. Shape the beef into a medium “washer,” add spices and sauces, then roll in the chives. Place the tartar on a platter and break a raw egg on top. Place prepared vegetables around.