What is tartare
Steak tartare or beef tartare - heard often but never prepared yourself? In addition to the classic variant, there are many interesting recipes. There's something for everyone. But where does the term Tatar actually come from?
Tatar is mostly made from raw beef
The term "Tatar" for a dish made from raw beef or horse meat is derived from the Tatar tribe. It was a Turkic equestrian people from what is now Mongolia. Allegedly these transported raw meat in your saddlebags to make it more digestible. But you can confidently banish this myth to the realm of legends. The only source is from Jules Verne's famous novel "The Tsar's Courier".
Nowadays, the preparation of this dish is a little easier and less tedious. In the classic variant, the so-called "Steak Tatar", a lean piece of Beef finely chopped and then processed raw. The fillet piece is particularly suitable for this. Because it should be as fresh, high-quality and sinew-free piece as possible. After all, you don't want to crumble it in a saddlebag. However, normal ground beef is not recommended for this. It contains too much fat and is often too coarse. As a rule, tartare is not finely chopped, but rather twisted through the meat grinder. Even more than six percent fat is not allowed for tartare.
Recipes with tartare - sometimes classic, sometimes unusual
For the classic steak Tartare in the English version, the minced beef is seasoned with salt and pepper. Add a raw egg yolk, finely chopped onions, anchovy fillets and capers. Traditionally, this dish is served with bread and mixed pickles. For those who like it a little less traditional and a little more unusual, the Tatar burger is just the thing for you. Simply two toasted burgerbun top with tartare, onion rings, tomato slices, pickles and Worcester sauce. Fit French fries or potato wedges.
Raw meat is not for you? Tatar also tastes seared in the pan, e.g. B. with boiled potatoes, onions and Beans. Prepared as a kind of small stew, this combination tastes particularly good with sour cream and vegetable broth. Or try fish tartare. This is well suited for this salmon, Tuna or herring. In combination with a fine cucumber soup and mixes z. B. with Charentais melons and smoky bacon, this results in a very special culinary delight.
Yuck! Raw meat!
Always make sure that you buy your tartare as fresh as possible from a trustworthy butcher. You should also consume it quickly without storing it for long, as some dangers can indeed lurk in raw meat. The bacteria from the Yersinia tribe - once responsible for the great wave of plague - sometimes wreak havoc there too. They can get into the human body through consumption and cause painful gastrointestinal infections there. These are often accompanied by diarrhea, nausea, and vomiting. You should avoid tartare, especially during pregnancy. Dangerous parasites such as toxoplasma can harm the unborn child. These are not just lurking in the legacies of your house tiger.
In Germany, meat dishes are often served as minced meat or ...
But you shouldn't be too afraid of raw meat and preparing a tartar. If you exercise a little caution when choosing the meat, there is nothing to counteract the great pleasure in numerous variations.
