John Myers
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Meat / Beef = Tartare, Minced Meat, Perfect Dinner
The perfect meat / beef = tartare, minced meat, perfect dinner à la biggi recipe with a picture and simple step-by-step instructions.
Freshly cut tartare (scrap meat)
- Beef fillet
according to hacked
- Beef
- Roast ham
Mett from pork
All varieties of spices
- Onion
- Pepper from the grinder
- Salt
Cream for the tartare
- Cream 30% fat
- Wasabi
- Anchovy paste
- Capers apple
- Lime juice
saturation
- Pumpernickel
- Farmer / rye bread
- Rolls (general)
Tartare
- Cut the fillet (well chilled) first into fine strips and then into very fine cubes. Put a plate upside down in a bowl, place the meat cubes on top and let the meat come to room temperature. During this process, meat juice is deposited which collects under the plate. Before use, take the cubes off the plate and put the now finished – neutral – meat in a glass.
Mixed beef
- Put the two types of meat (well chilled through the meat grinder – medium strength) and then put in a bowl (as with the tartare). Before using, take the minced meat off the plate, add salt and pepper and put the now finished meat in a glass. If you like, you can add a few drops of ketchup.
Mett
- Put the meat well chilled through the meat grinder – coarse starch. Now repeat the process again, but now add the onion and set the smallest size on the meat grinder. Put in a bowl (like with the tartare). Before use, take the minced meat off the plate and put the now finished – neutral – meat in a glass.
Seasoning cream
- Put all the ingredients for the seasoning cream in a container and mix well. Put in an ISI (1 cartridge is enough – otherwise the cream will be too firm) and refrigerate until use. We like to make our own portions individually at the table. One possibility e.g. Serving the tartare is documented in the pictures.
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