As North Thai we always do row beef too. But ours recipe will shock you all. I will let them try yours. If you wonder how ours dish be cooked. m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-j_qAsRJ25co.html Ps. Only this clip has english subtitle.
Im originally from slovakia but live in czech republic where beef tartar is literally served in every pub. When I make it I use the same ingredients, there are some differences tho: Instead of cutting the meat, we usually use the sharp edge of the knife to scrape it which produces extremely tender texture. As for the bread - that is usually a thicker slice of bread that gets deep fried and before you put the tartar on, u should rub it with fresh garlic clove (I like to ocassionaly do galric confit instead of a fresh one)
Great recipe and really nice to see you cooking again! The reaction videos are fun too, but personally I enjoy these proper cooking videos the most. :)
Good to see you back in the kitchen instead of reaction videos ! I tried some of your recipe and they are amazing. My favorite was the carrot cream, it was unbelivable ! The star anis and cinnamon where two things i would have never tought about but they brought it to another level.
I had an extremely similar (down to the plating) tartare in a restaurant called Botania in Madrid, and it was amazing! It's really different from the French/Belgian recipe I'm used to, which typically uses mayonnaise instead of Ketchup as a binder. This is definitely a keeper!
Here in Slovakia in pubs you won`t get a binder i thing.. just a meat with egg yolk on top of it some garlic for your bread some chili maybe a ketchup on the side (not mixed in so you have a option) maybe some additional vegetables. I like it that way but this looks great too.
⚠Small tip for food safety: Rub a whole (raw) clove of garlic on the already cooled slices of bread. The antibacterial components of garlic can at least significantly reduce the chance of food infections!
Many, many years ago, my parents took me on a trip to Paris, and I had steak tartare at the Café de la Paix. I loved it, and this version looks even better!
I also like the version from Hungary where you add the paprika sauce (spicy one) to the meat and baked slices of paprika as decoration. I really like this recipe (and the sauce Worcestershire is new), only struggling with plating. A lot of restaurants would plate tatar in a perfectly round form and i never know how they do it? ;)
Great video, I'm excited to try this out. Surprisingly, the best tartare I had was in a bar called "Stadtboden Original Wiener Bierkultur" in Vienna, Austria. The perfect snack!
Hi James I love some good beef tartar and also made some quite often. Instead of some shallots i use spring onions and also replace the ketchup with some smoky BBQ sauce for the extra flavour. Would be nice to have your opinion on this. Have to try it with quail eggs though 😮 For a little extra, i use a splash of fine whiskey to round it up 😋
Great recipe, I made it this evening and it went well. Tip from a Brit for the pronunciation - Worcester Sauce is pronounced "Woo-ster" with a short "oo" sound.
Thanks, in Poland where I am from it is very common dish but mostly we don't add ketchup and parsley. Most of all we add onion or shallot, pickled cucumber, sometimes pickled mushrooms (not button but wild like porcini) egg yolks, mustard and kinda Worcestershire sauce also some people like to add very fine diced anchovies. For plating or dressing like you like to call it I suggest to use steel rings :)
The best tartare I’ve ever eaten was in Poland and prefer that version over the one with ketchup and capers. Everywhere in Denmark I tried the dish they made it too sweet for my taste.
Interesting to see how other nations eat it. Tartare is pretty popular in Poland and in general east Europe (we call it tatar from Tatars who were part of Mongol Empire). But it is served bit differently. It is often made from silverside but also tenderloin. We serve it as is, only seasoned with salt and pepper and a bit of rapeseed oil. Eggyolk, cornishons, and onion (not shalott) and pickled forrest mushrooms are used but all are added on the side, never mixed so you can taste meet either alone or with one of other ingredients, mix it etc. Often we make small "volcano" with eggyolk on top as lava and additives on sides.
This is is a great recipe, people are so afraid of tartare but not sushi (weird). My tartare is vere similar with the difference of not using ketchup. Instead I mix egg yolk with Dijon, tomato pure, cognac, tabasco and emulsify with olive oil for a dressing. Also tarragon,chives and parsley for herbs Im loving that you are showing a proper tartare. My absolute fav but so hard to find anyone doing properly
Thank you chef James for the advices. I use to work in a michellin star restaurant and running the cold section, my everyday was finely chopping mutton legs and slicing a sashimi grade Pollock during the summers that would sell like crazy and this video just brings me back all those memories. I left that restaurant and are now working in a different style not michellin but chopping shallots and chillies into the finest brunoise became second nature to me.
I really like how we made steak tartare in my family home: just onions/shallots, cucumbers pickled in brine, a yolk, little bit of oil, salt and black pepper. But now I would like to try it that way. I have to admit I am a bit skeptical about the ketchup. I rarely ever have it at home; it’s just… boring?
I used to work at a restaurant in Toulouse, France, and one time the chef had made some beef tartare and told the personnel to take some if they wanted. (I guess he had either made too much for the customers, or maybe he just wanted to spoil his employees a little bit) Me, being fairly new to working in restaurants, had no idea what it was at that time. But damn, it's really really good. If you don't feel comfortable doing it yourself, I can strongly recommend it at a good restaurant, if you ever have the opportunity.
I actually had this for the first time in a restaurant a few years ago. It was actually really good! I had no idea it was a real dish for a while, after seeing that Mr Bean Episode! Also, I would love to see you review one of the "Iron Chef Dad" videos! (The ones with Susur Lee and his Son) I find them very wholesome and entertaining.
Nice, I've done beef tartare a few times and it has always came out nice, it's also one of those dishes that looks extremely fancy so it's cool to surprise a friend. Will have to done it again to try your version.
Definitely use high quality fresh meat for this. Not only will it reduce the risk of food poisoning but it will taste so much better. Even someone with a poor palate will be able to tell the difference between a fresh high quality grass fed and finished cut vs. a conventional supermarket cut.
Thank You, goodness me! Finally real food. As a child i should have been eating only that one dish and i would not have bad teeth and floaters in the eyes, no belly either.
and myself, I use olive oil as the binder, ketchup or mayo would bother me, as I like the plain meat flavor the most. Matter of personal preference, but you know, I will try with ketchup, just to be openminded :) Thank you for teaching us, James, you are nice to watch.
Tiene una pinta espectacular! I love the fact that we live in the same country, so I know that I can find all the ingredients that you use hahaha. Keep it up with the amazing work
Great recipe! I love anything raw (even bits of raw minced meat from the supermarket... and I haven't gotten any food poisoning so far *knocks on wood*) , so I'm definitely going to give this a try. I've also been thinking to make like a Mexican-style beef tartare with pickled jalapeños, diced habanero and cilantro and cumin and such, which might also be great!
Wow I've mainly watched a lot of your reaction videos, your instructional recipe style is awesome, going to have to watch your other ones now. Thank you James.
I've never tasted raw meat, only fish. There are some farms around here that sell fresh beef, like just killed that same day, so I'll try and make this recipe. Great video as always, James!!
Hey Israel! It's not a dish for everyone, as you are dealing with raw meat. I have seen some Japanese places cook chicken to temp like a steak which for me is very strange 🤔
ive been eating raw beef (including liver) for over 5 years, from the local super market, walmart, local butcher shop. I eat sashimi as well. Never ever became sick from it and my blood work is picture perfect. Don't eat raw ground beef, pork or raw chicken though. That CAN make you sick. I often freeze my meats and let them unthaw first and rinse the surface with water and pat dry.
Love your channel. I have eaten beef tartare in a few countries and it does change from place to place. The addition of ketchup threw me a bit though, I wonder what Uncle Roger would say 😉
Nice . I've always been a bit uneasy about making my own Tartare (or any kind of raw meat or fish dish) . A few recipes , I've seen were not be as clear about temperatures and cross contamination . They too often are just a list of stuff to mix . I'll definitively try it with the sauce . Thanks
I bet that tartare would be terrific on round “cottage fries,” the way I prefer to eat it and as served by the great folks at JG Melon’s on NY’s Upper East Side.
Not sure I could eat that - personal choice, it just doesn't appeal - but wow, you showed far more detail and explained things brilliantly! Thank you! I think the part that turns me off is the raw egg - but I guess that could be omitted altogether? (I have an aversion to egg, not an allergy - I just can't eat them often and prefer them hard! My poor hens would stop laying if I told them that!) Oh, and for ease - Worcestershire is pronounced - Wuh-sturr-shurr. (I was born near there!)
We just got back from vacation in Europe, and fell in love with Tartar! Watching you prepare this, obviously, keeping everything cold is key. Properly covered, so it doesn’t oxidize, how long can this be prepared ahead of time? Also, I’m wondering if Balkan avjar can be used instead of ketchup?
More like this videos, please!! I would try this recipe with a little twist, using chipotle juice (the one that comes in the cans of chipotle chilly) instead of tabasco. Thanks for sharing! Saludos!
Very informative. You are very detailed. I guess you are doing a lot of training at your restaurant. If not they should let you. I can tell you would be an excellent trainer.
Being a worker in a meat dept. I only once just put a full piece of raw meat in my mouth to try ‘tartar’. Wasn’t as bad I thought it would be. Adding the ingredients like you did, I think I get the appeal a bit more now. Lol.
This is probably my favourite dish, but almost every restaurant ruins it by making it taste of nothing but vinegar. Love this channel - thanks for another great vid.
Great video James as always. Not something i think i'll try as my thin slices would be equivalent to "My lord I could get slices out of those slices," for you. One thing if i may? Worcestershire sauce, the bane of the non British speaker. Wuh - Like in 'wo'nderful Stuh - like in 'stu'd dump the shire completely Wuhstuh sauce.
Been wanting to try beef tartare for a while, but the recipes in the internet is so varied. Now that we have reliable recipe straight from a professional, we’re all set. Thanks, Chef James. Have a good one ❤
I can't even cook, but really like your videos, because your cooking is pleasant to watch... Just ask, is that actually raw? We can eat raw beef? I always think we can only eat raw fish
Fantastic James, I love beef tartar but never made my own - i like a bit thicker pieces in general, because if the beef is amazing (and here in switzerland we get amazing quality beef fillet) then I feel like feeling the texture a bit is a great thing. Thanks for this video, will make my own very soon :D
this is the 1st time i see how tartare looks like, so its kinda raw meat, interesting.., i never tried that before, i tried raw fish before , so this one, hmm.., i gonna take a shot, thanks for the vids.
Spectacular! Such a simple (in terms of ingredients, tho it requires patience a lot of patience and skill) and tasty recipe! I am not too familiar with the cuts of meat or rather meat parts but the best tartare I had was made with hand chopped beef knuckle (at least I believe that's what the part is called?) with addition of mustard seed, chantarelle mushrooms and of course raw egg yolk - also pickled red onions as garnish. It was also so mesmerizing watching the chefs just hack away at meat using those large cleavers :D
Looks fantastic James! I imagine you can also use some of the same ingredients like the cornichons and capers when making other raw meat dishes too, like carpaccio?
I got very ill the first time I had tartare, and haven't been brave enough since, which doesn't make sense since I was sick on sushi once, and still eat it. Looks, good, though. I may make it on my own.
Exceptional knife skills, chef! A very nice recipe too. It goes directly to my RU-vid saved recipes :D Unfortunately in my country I don't trust at all the handling of beef at the local stores and thus I'll have to wait until I find a proper peace of beef. But I wonder If this would go well with salmon? Anyway, good work and I'll eagerly wait for the next recipe! Cheers!
James, loved the presentation. I’ve always been good with most sushi, but always had reservations about tartare. I’m going to try out your recipe. I was also intrigued by your using the head piece of the tenderloin. As a cook, that’s one of the problematic pieces when breaking down a full loin. Also, I never knew Worcestershire was anchovy sauce. Great video and thank you.
Thank you! it's the piece that they gave me, but its easy to break down. I will have to get a full tenderloin and make a video on how to break it down..
@@ChefJamesMakinson I know how to break it down, but it takes extra time when you’re on the line. I still enjoy your recipe. Maybe the tail would be better and easier.
5:35 I've never made beef tartare before, and I'm sure if I just watched this video to the end before commenting you'll have answered my question, but I must ask if you have to De-nature the beef somehow in the same sense that ceviche is made?
Nice video, James, as always! I like my tartare just mixed with yolk, a bit of olive oil, salt and black pepper.. all the pickles, mustards on the side and each bite different.. one with a bit of mustard, other with shallot. The flavor of the meat is so lovely, I could not just mix. Oh, and in Poland we also use marinated shrooms as an addition. Do you know / like such shrooms in tartare, Chef?
when making tartare, is it best to use the freshest meat possible? Also, is beef tartare similar to ceviche where as there is a sort of curing aspect to it?
My family side once in awhile make raw beef salad. IT tastes okay, but I've never liked the idea of eating raw meat(besides sashimi). I only knew about beef taretare from mr.bean. I wouldn't mind trying them maybe once.
