Tartarus: a recipe with soy sauce

To prepare the Tartar home only of high quality beef paired. Chilled fillet washed free from grease, films and veins, rinse again and quickly chop with a very sharp knife. Initially, slice the meat across the grain, then into slices-cubes about the size of 5x5 mm.

Based on 80 g minced coarse grinding to Tartar add 6 ml soy sauce 20 ml olive oil. You can put a small amount of Tabasco sauce, Dijon mustard. All is well stirred, to taste salt and pepper. Use freshly ground pepper.

Finely chop the onion. Make from stuffing the puck, the edges of which roll in the onion sliced. Put the beef tartare dish, in the middle of the spoon make deepening and put the raw egg yolk. Around the beef and divide the slices of cheese, pickles, olives. Now that you know how to make tartare at home, can experiment with a combination of products.

What can be Tartarus

Many served Tartar, which cooks also slightly different, with pickled onions, capers, sweet pepper, French fries and green salad. The sauce for the meat is often placed separately in a sauceboat. In restaurants you can meet Royal tartare with caviar.

Note: Tartarus must be eaten immediately after cooking, do not store it (even in the cold!) more than 2 hours.

Tartarus: the benefits and harms

If you are ready to appreciate the aroma, taste and juiciness of raw meat and wondering how to make Tartar at home, before you eat meals, be aware of all the risks.

The use of raw meat

  • In the process of boiling, frying, steaming meat lost enzymes that help the human body to digest the product.
  • To absorb 20 grams of protein, you must eat only 100 g of raw meat twice and heat treated.
  • After heating the product to temperatures of more than 80oC in the blood significantly increases the content of leukocytes, as in infectious disease.

Harm raw meat

When eating dishes from raw meat is low quality there is a risk of Contracting parasites. It is essential that for making tartare at home used sirloin from a healthy animal that did not use antibiotics. Even if you get meat from a reliable supplier, certainly freeze the product before use 5-6 days to -15 ° C – this will prevent the infection of bovine tapeworm.