Beef

Grass-fed Beef Tartare

September 16, 2011
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0 Ratings
  • Serves 5 as an appetizer
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

What You'll Need
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Cut the beef into a small dice, similar in size to the vegetables. Add a liberal amount of salt and pepper.
  4. Add all of the remaining ingredients and mix together. Taste for seasoning.
  5. Put the tartare on crostini or crackers to serve.

See what other Food52ers are saying.

Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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