I love meat. I love it madly and tenderly. Juicy meat flesh surprisingly well combines harsh flavours of spices and delicate taste of fibers.
Accurately chopped into even cubes, it gives a great mosaic-effect contrast with the bright green of cucumber. It can taste so differently: salty, flat, peppered, hot, sweetish or with a bit of sourness. And this recipe combines it all.
Its special aroma is due to ginger juice. Coriander leaves, typical for the oriental cuisine, sound so elegant and subtle, giving perfect flavour accents.
The finishing touch before serving the dish – and here you go – an absolutely new version of Tartare is ready.
And yes, I do love meat. And I eat raw meat with the greatest of pleasure. Sounds shocking for you? Far from it! This recipe of cooking beef is simple. And it’s so elegant at the same time. Moreover, it gives an absolutely new perspective of the raw meat taste.
There’s something damn masculine about that, savage, and so attractive. Do you know what I mean?
Come on! Take your courage! Tastes well? You’ll tell me that.
Recipe Beef tartare in Asian style
- 100 g cucumber
- 70 g veal
- 1 g microgreen
- 1 g garlic
- 1 g coriander leaves
- 2 g Yalta onion
- 50 ml ginger juice
- 1 g tabasco
- 15 g soy sauce
- 15 g Mitsukan rice vinegar
- 20 g olive oil
- 10 g lime juice
- 5 g Yalta onion
- 3 g coriander
- Combine all the ingredients, salt and pepper to taste.
- Marinade the cucumber in ginger juice for 40 minutes.
- Chop the meat finely, mix with the onion and the coriander leaves, dress with the sauce and shape the meatballs.
- Put the sauce on the plate, marinated cucumber and the meatballs on top.
- Decorate with the garlic chips, microgreen and chili.