Cockroach meat is made from beef that is low in tendons and fat, such as: B. Upper shell (in the case of very fine scraped meat also the ends of the fillet) and is intended for raw consumption. It is often minced more finely than other minced meat. Beef steak mince, beef steak tartar or tartar are preparations made from it, to which egg yolk can be added in addition to spices. Tatar is originally just scraped meat from the beef fillet (fillet beef steak), but very lean beef from other cuts is also used for it, with a maximum of 6% fat.
BEEF TARTAR WITH SHORT-FRIED FRIED EGG
- 400 g beef fillet, preferably fillet head or fillet tips
- 80 g white onion diced and briefly steamed
- 20 ml olive oil
- 40 g pickles
- 2 pieces of anchovies chopped
- 10 g mustard powder
- 1 splash of Tabasco
- 10 ml Worcestershire sauce
- 50 ml sweet chili sauce
- 100 ml ketchup
- Salt
- pepper
PREPARATION:
- Cut the beef into small cubes.
- Then mix all remaining ingredients together.
- Add this finished sauce to the finely diced beef fillet and season to taste.
- Arrange the tartare decoratively.
- Roasted farmer's bread, a briefly fried fried egg or crispy roasted potatoes go well with it as side dishes.
