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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.
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