Hackfleisch Tatar
This is another nice spread to have at New Years Eve about Midnight. This is a true German treat. I like using the best beef tenderloin for this. I lightly sear the outside edges for just a few seconds, to kill any harmful bacteria, although that is not the original way to do it. If you have never had this your REALLY ought to try it. It is the texture and delicate flavor that is sooo good.
This is another nice spread to have at New Years Eve about Midnight. This is a true German treat. I like using the best beef tenderloin for this. I lightly sear the outside edges for just a few seconds, to kill any harmful bacteria, although that is not the original way to do it. If you have never had this your REALLY ought to try it. It is the texture and delicate flavor that is sooo good.
- Carbohydrate 0.441806666564792 g
- Cholesterol 70.49473565 mg
- Fat 10.9346172602802 g
- Fiber 0.0375444447363645 g
- Protein 15.8663962960623 g
- Saturated Fat 4.22701691279029 g
- Serving Size 1 1 Serving (82g)
- Sodium 69.3234775766709 mg
- Sugar 0.404262221828427 g
- Trans Fat 1.30332539033487 g
- Calories 167 calories
Step-by-step
- Trim and grind the meat twice. Chop finely the onions and egg yolk. If you want to just hand chop that works well also. It doesn't take that much time.
- In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
- Add olive oil and beat lightly for a few seconds.
- Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.
- Refrigerate or serve immediately.
Finely minced sirloin or filet mignon serves as the structural foundation of hackfleisch tatar, demanding absolute freshness because raw proteins lack the chemical alterations of heat. High-grade cuts supply the clean, iron-rich backbone necessary to support pungent aromatics without becoming masked by them. As winter markets shift toward robust pantry staples, working with chilled cuts ensures the delicate fat does not melt prematurely under the friction of a knife. Emulsifying the egg yolk with Dijon mustard and oil creates a rich binder that coats every single microscopic particle of meat, balancing the sharp, acetic bite of drained capers.
Texture and Technique
Grinding the meat twice through a chilled machine or employing careful hand-chopping creates the precise textural suspension required for a proper spread. This mechanical shearing breaks down connective tissue while retaining distinct protein strands that hold the dressing. Incorporating the Worcestershire sauce and Tabasco droplets introduces glutamates and capsaicin, which stimulate salivary receptors and cut through the natural richness of the lean red meat.
- Discard any leftovers after exceeding the strict two-hour food safety window at ambient or refrigerated temperatures.
- Keep the meat resting over a secondary bowl filled with ice cubes if ambient kitchen temperatures rise above 68 degrees Fahrenheit.
- Substitute finely minced shallots with mild yellow onions at a strict one-to-one ratio if shallots are unavailable.
