"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-02-2014, 11:08 AM   #1
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,230
Steak Tartare/Carpaccio/ Ceviche

Steak Tartare.
I want to attempt this dish.
I've gotten some beef from a local source that's really good.
http://www.southernmarylandmeats.com/

I like my steaks rare and when I cooked up this beef I was surprised at how good the flavor was.

A search here only turned up this as a recipe.
http://www.discusscooking.com/forums/f48/steak-tartare-73468.html
 
Looks good.

I'll go on the web to seek more recipes but was wondering if anyone here had ideas or suggestions.

I can get fresh eggs from my neighbor (Laid the day I attempt this) but are using supermarket eggs less desirable?

I'm not worried from a food safety standpoint. And if I should be worried then all I can say is. "You only live once."

Is Capriccio or Ceviche or something where the beef is "cooked" in a high acid marinade a better idea?

Just looking to expand my horizons and as stated before any ideas or suggestions are welcome.

__________________

__________________
Zagut is offline   Reply With Quote
Old 03-02-2014, 11:31 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
There are plenty of tartare recipes online. I'm sure you can find one you like.

Don't be fooled. Making a ceviche type dish where citrus juices "cook" the protein DOES NOT KILL BACTERIA as real cooking with heat does.

Carpaccio is a raw beef dish.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-02-2014, 12:42 PM   #3
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,230
Quote:
Originally Posted by Andy M. View Post
There are plenty of tartare recipes online. I'm sure you can find one you like.

Don't be fooled. Making a ceviche type dish where citrus juices "cook" the protein DOES NOT KILL BACTERIA as real cooking with heat does.

Carpaccio is a raw beef dish.
Thanks Andy. Online is where I'm headed but just wanted to see what the good folks here had to say.

I realize that Carpaccio is a raw dish as is Ceviche.

I'm not really worried about the food safety aspect but I do see where it is a concern to many.

I'm seeking recipes & techniques I might enjoy. If I find them here or elsewhere so be it.

If you don't hear from me then don't attempt this at home.
__________________
Zagut is offline   Reply With Quote
Old 03-02-2014, 12:56 PM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
LOL!

If I trusted the beef I would try it, but I don't have a TNT recipe. I've had Tartare once in a "fancy" restaurant when I was about 22. I liked it.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-02-2014, 01:07 PM   #5
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
I have eaten these dishes many times, but we have Carpaccio much more often than the others. We really like the bed of arugula and the shaved parmesan that complements the beef.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-02-2014, 01:12 PM   #6
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
All are wonderful dishes but all are definitely still raw. Tartare is small/cubed steak with an egg presented on top. I've typically had it with a quail egg, not a chicken egg simply because of size. The portion sizes I've had haven't lent themselves to a full yolk. I've also not had anything mixed with the beef. Salt and pepper are presented with the dish.

On the other hand, when I've had Carpaccio, it's been nicely presented as nice, thin slices with olive oil and vinegar with sliced onion or capers.

I've never had beef ceviche, only shrimp.

Wildcat is a popular dish around me. It's raw hamburger mixed with diced onion, salt, and pepper and served with crackers. Yum!
__________________
JMediger is offline   Reply With Quote
Old 03-02-2014, 02:38 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Ceviche is some sort of seafood sliced thin and marinated in citrus juice(s) and seasonings like minced scallion, jalapeño, garlic, cilantro, olive oil and bit of sugar, salt and pepper. My favorite recipe, from Cooks Illustrated, includes both lemon and lime juices and lime zest. I like how the combination tastes.

I've made it with shrimp, scallops, cobia and wahoo. It's a wonderfully refreshing dish. I like to get those tortilla chip dippers with the ruffled edges and serve ceviche in those.

I've never had beef prepared this way.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-02-2014, 03:21 PM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
I often have beef Tartar at Danish Club luncheons. It is freshly ground. There are no gherkins. It is seasoned. There is an egg yoke on top. It's yummy.

Fresh eggs are easier to separate than older eggs.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-02-2014, 03:25 PM   #9
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,335
When I lived in Germany, we ate steak tartar all the time (I mean once every 2 weeks or so). If I remember correctly, we combined the beef with capers, onions, and chopped parsley, S&P. I loved it.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-02-2014, 03:26 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
When I lived in Germany, we ate steak tartar all the time (I mean once every 2 weeks or so). If I remember correctly, we combined the beef with capers, onions, and chopped parsley, S&P. I loved it.
I've always had the capers, chopped onion, and parsley as garnish.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
other, steak

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.