If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is different than most tartare recipes -- I like to put a lot of extra stuff in it. My food philosophy generally leans toward having the meat enhance a dish rather than take center stage, and I’ve done the same thing with this tartare. - The Perennial Plate
Serves 5 as an appetizer
- 1/2 lb. grass-fed beef (with all sinew and fat removed)
- 1 small bunch of kale (about a cup minced)
- 1/2 lemon
- 1 small daikon radish (small dice)
- 1/2 apple (small dice)
- 1 tablespoon minced sage
- 1/3 red onion (small dice)
- 2 tablespoons mustard seeds
- 1/4 cup vinegar (any flavor — I used sherry)
- 1/4 cup water
- 2 tablespoons honey
- Salt to taste
- 1 egg yolk
- Start by pickling the mustard seeds. Mix together vinegar, water, honey, and salt in a pan with the mustard seeds. Bring to a boil and simmer for 5-10 minutes. Chill in the refrigerator.
- Marinate the minced kale in lemon juice. This helps to break down the tough texture and also provides a nice acidic punch to the dish.
- Cut the beef into a small dice, similar in size to the vegetables. Add a liberal amount of salt and pepper.
- Add all of the remaining ingredients and mix together. Taste for seasoning.
- Put the tartare on crostini or crackers to serve.
All up in The Grill
Clear the smoke with this BBQ&A.
A BBQ&A with a few masters.
Orecchiette with a bite.
Treats for your beach bag.
Espresso takes a chill.
Raise a (recycled) glass.