Veal tartare: recipe
Despite the apparent complexity, even an inexperienced cook can make such a dinner. The main thing is to follow all the rules of the recipe and use only suitable ingredients. But first things first.
What products do you need to purchase to make your own veal tartare? Reviews from experienced chefs and ordinary housewives say that this dish is best prepared from the following set of ingredients:
- veal tenderloin (as fresh as possible) – 0.5 kg;
- capers – 50 g;
- lemon juice – 3 dessert spoons;
- green onions - 1 large spoon;
- fresh chopped parsley - 1 large spoon;
- Dijon mustard – 1 dessert spoon;
- Worcestershire or Tabasco sauce - 4 small spoons;
- olive oil – 4 dessert spoons;
- iodized salt and ground pepper – use to taste.
To make veal tartare as satisfying and tasty as possible, you should definitely make a side dish for it. It involves the use of the following products:
- egg yolk (whole) – 4 pcs.;
- fresh lemon – 3 small pieces;
- capers (can be replaced with gherkins) – 50 g;
- chopped fresh parsley - 4 large spoons;
- chopped shallots – 4 large spoons;
- Dijon mustard - 4 small spoons.
Tartar is a must-have dish on the menu of any restaurant: stages of preparation
Serve a small portion of marinated raw meat with something crunchy: vegetable chips, toasted toast with a subtle hint of garlic, or French fries. The dish can be eaten as a snack, or you can place chopped veal between chips and eat it as a canape. Pairs perfectly with sophisticated Parmesan - the cheese adds a concentrated, rich flavor and gives a rich finish.
Ingredients:
- veal - 250 g;
- purple onion - 1/2 pcs.;
- gherkins - 4-6 pcs.;
- French grain mustard - 1 tsp;
- capers - 1 tsp;
- mixture of ground peppers - 1/4 tsp;
- eggs (quail) - 4-5 pcs.;
- olive oil - 1 tbsp;
- balsamic - 1/4 tsp;
- sauce (tomato or Worcestershire) - 5-10 g;
- salt.
Tricks for preparing delicious tartare
Minced meat preparation process
How to cook veal tartare? The suggested quantity of components is designed for 4 servings. First you need to prepare the minced meat, and only then start shaping the dish.
For real tartare, the veal tenderloin should not be minced, but chopped very finely. To do this, the meat product is thoroughly washed and all hard and inedible parts are removed. Next, it is placed on a cutting board and intensively chopped with a culinary ax or a large sharp knife.
Once you have a homogeneous fine minced meat, place it in a bowl and combine it with chopped parsley, chopped onion and capers. Worcestershire or Tabasco sauce and Dijon mustard are also added here. After seasoning all the ingredients with lemon juice and olive oil, they are salted, peppered and thoroughly mixed with your hands.
Chef's word
Samvel Agadzhanov, hot shop cook, Barin restaurant
Samvel Agadzhanov, hot shop cook, Barin restaurant
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To brighten the taste of the dish, add five finely chopped capers or two olives
»
Forming the dish
Few people know, but veal tartare is not heat treated. The resulting minced meat is divided into 4 equal parts, and then each portion is placed on a flat plate. In this case, a ball is formed, in the center of which a depression is made. Egg yolk is placed in it, trying to maintain its integrity. After this, carefully wash the medium-sized lemons, cut them into slices and place them around each meat ball.
For flavor and beauty, each piece of fruit is coated with a mixture made from chopped capers (you can use regular pickles), chopped parsley, chopped shallots and Dijon mustard. In this form, the dish is presented to the table along with a slice of white bread and a fork.
Delicacy under saddle
First, let's clarify what tartar means. Translated from culinary language, it is a sauce made from pickled cucumbers or capers, boiled egg yolks and mustard, as well as a cold meat appetizer. In our article we will talk specifically about the snack.
The history of tartare is full of ambiguities. According to the most common version, it was invented by Tatar-Mongol nomads. They placed a piece of raw meat under the saddle and set off. Within a few hours, especially in hot weather, the meat softened and slightly dried out. They took it out, rubbed it with rock salt and ate it with gusto, often without even dismounting from the horse.
French cartographer Guillaume Beauplan tried this strange snack when he found himself in the Polish-Lithuanian Commonwealth side by side with Tatar mercenaries. Just in case, he found out the intricacies of preparation and brought the recipe home. At first, the favorite dish of the nomads caused bewilderment among the French. And yet Louis IX became interested in it and, as is commonly believed, even gave it a name. He saw warlike tribes as creatures of hell, so Tartarus came to mind. In ancient Greek mythology, this is the name of the vast abyss under the kingdom of the dead, into which Zeus cast his father Cronus, the Cyclopes and the Titans.
A hundred years later, French chefs improved the original recipe. They began to finely chop the raw meat, lightly marinate it and add raw yolk. This is how tartare was born, which became the hallmark of French cuisine.
Cooking features
Not every one of us is ready to eat fresh veal tartare. If you don't like eating raw meat, you can cook it. To do this, the prepared minced meat is divided into 4 parts, and then quite thick and round cutlets are formed from them. Next, they are placed in a hot frying pan with oil and fried on both sides for about 3-4 minutes. During this time, the meat patties should be completely cooked and drained of blood. After this, all the same actions are carried out with the minced meat as described above.
By the way, some housewives prefer to bake such a dish in the oven. They do this directly with the egg yolk.
Description of preparation:
In fact, when I was first offered to try tartare in a restaurant, I was very skeptical about the idea; after all, it is raw meat. But in the end, I took a chance and ate this dish; it turned out that its taste, although quite unusual, was still very pleasant. Now I often make veal tartare at home, because the method of preparing it is extremely simple. The main thing here is to purchase high-quality meat from a trusted supplier, in which you are one hundred percent confident, but if you don’t have one, it’s better not to even start cooking anything. Well, for those who are lucky like me and who can get excellent meat, I will be happy to tell you how to make veal tartare. Be sure to try it, you won’t regret it for a second.
Purpose: For lunch / For dinner Main ingredient: Meat / Veal Geography of cuisine: French Diet: Raw food recipes
Let's sum it up
Most chefs are accustomed to making veal tartare. However, it can also be prepared using lightly salted salmon.
This process is carried out exactly as described in the first recipe, with the only exception that instead of veal tenderloin, red fish meat is used. By the way, eating this dish without heat treatment is much more pleasant than the previous one. It is recommended to serve it with slices of fresh lemon and a piece of gray bread.
Where did the name come from?
In ancient Greek mythology, Tartarus is the deepest pit under the kingdom of Hades. In the Middle Ages, Tartary was the name given to the mysterious and unexplored northern lands where the nomadic Tartar tribes lived.
Admiring the military exploits of the nomads, King Louis IX compared them to the messengers of hell. The bloodthirsty reputation of the people served to create a stereotype of people who kill for fun and eat raw meat.
According to legend, the dish, based on raw meat and pickles, got its name in honor of this brave people.
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