Chef, I have been grinding my own meats for many years. One bit of advice I was given when I started was to put the meat in the freezer for 10 minutes to harden slightly before you grind. It makes grinding so much easier. Thank You for your videos. Your instruction is priceless!!
100% agree. I feed my dogs' raw food, and it all goes through a grinder (no bones to choke on). I used to put through straight out the fridge but then was advised to put it in the freezer for about an hour before - it grinds really evenly. Good advice.
That’s great advice and here’s another little pro tip for you. Don’t just put the meat in the freezer, long before that freeze the grinding utensils themselves. That way everything is cold and it works so much smoother.
@@johnweimer3249 Thanks for that tip John! Haven't tried that yet but will on Wednesday of next week. I am grinding hamburger for the month ahead as well as pork sausages. Thanks again my friend!!
I have the Kitchen Aid grinder. Have had it a couple of years now it is brilliant. Makes all ground meat dishes so much better, whether burgers, meat for chilli, bolognese etc etc. Hard to explain its like all the little chunks of ground meat retains all their juice. When you cook store brought generally the meat releases all the water and the meat boils in water for a bit. Mine came with all the sausage equipment too. Made a bunch of different ones and that is great fun. Its a lot of work for the sausages though and takes practice.
A note - when grinding the meat, especially fattier cuts for burgers like chuck and pork shoulder. It is best to have the meat partially frozen. If its not cold enough the fat can melt and almost emulsify which you don't want.
Nice video, used to serve them in hotel restaurants. Also brings back memories of my French grandmother in the 50's using a table mounted coffee grinder to prepare coffee every morning in Nice. We would have chocolate chaud avec des tartines! Happy days
Growing up Polish, my dad would make tartare mixed with an egg yolk, chopped white onions, S&P, and chopped pickles. Served on freshly baked polish rye bread with a little bit of butter. Absolutely to die for!🤤
I grew up on this too - my german grandma. I remember the egg, onion, s&p but that's where the recipe trail in my mind runs cold. Can't wait to make this!!!
The name Bocuse caught my attention. Delighted to see it referenced the chef I remember from his television cooking series, many years ago. His show was the first to consolidate my lifetime love of French cuisine. This youtube series is awesome too! Thank you Stephane.
Hey Stephane! This is the best recipe in my opinion so far. My late father in law left me his meat grinder and like you, I was afraid of making this at home. I don't know why, I have great respect for the late Paul Bocuse as a Chef and so many of my friends who have been to one of his restaurants have always sent me back instagram shots of the experience (including the menu)...so cruel!!! ;-) Anyhow, I will definitely be making this now as you have once again inspired me. I love charcuterie and if you are inspired to make a terrine, I would be very grateful! Bon Appetit!
Don’t let that stop you. Disassemble it and wash all the meat out under hot water. Then wash all the parts in hot soapy water. A small bottle brush helps. Let everything dry real good. Reassemble it and store it in a ziplock bag. Stick the bag in the fridge an hour before you are ready to use it. As previously mentioned, it definitely helps to freeze the meat for about 15 minutes. I cut it in strips across the grain before I freeze it. Feed the meat in slowly to prevent overheating the fat. I never buy ground meat anymore. I grind ribeye steaks (with all the fat) and some cheap fatty pork chops to make my meatballs.
I tried it dont like it also cant see what the big fuss is. Id much rather have a lovely steak cooked rather than raw just my opion but think steak tatare is revolting.
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And don't say grind. It's mince. Once again, we're not in America. I agree that it should, ideally, be hand cut, but if you use a very coarse mince attachment you can get close. The mincer used here was too fine.
When it comes to Beef Tartar, forget the meat grinder. Old school is to use a sharp knife and finely chop the meat. Feel free to substitute the hens egg with quail egg. Happy cooking ladies and gentlemen.
Call me a miserable paranoid American, but I just can’t do raw beef. Rare, I can do, but not raw particularly with a raw egg. Too many variables can go wrong to make a person sick with my access to ingredients.
Yes it’s very risky if you don’t get a high quality fresh bit of steak grade meat that is minced right before you serve it. With any cut, bacteria can collect on the surface of the meat if it gets old. That’s OK for pan frying a steak as the outside will always be cooked well and kill off the bacteria. But when you mince the meat, any surface bacteria gets dispersed throughout and there’s no way to kill it. Best practice is to tell the butcher exactly what you will use the meat for and ensure they give you only the freshest cuts. You have to use it same day. Some people also cut the top layer of meat off just in case before mincing it. You can have the butcher do this but imo it’s better to mince it fairly immediately before serving; mince has more surface area for bacteria so the less time it sits around the better.
The only way you get e coli bacteria that is found in the intestines of cattle is careless slaughtering practices. As long as you are sourcing from people who care to slaughter correctly there is no worry. Just see which restaurants in your area are known to serve raw meat dishes and ask where they source their beef.
@@CantEscapeFlorida similar to sushi, that would be the only way I’d eat Steak Tartare and that is it is prepared by a practiced chef using the finest ingredients. I just can source meat like this at my ordinary grocery store. Possibly the butcher could get me a clean cut.
I find it hard to belive that the name Bocuse is used here. The meat for the tartare should be finely cut on a board with a knife . Have you ever been to France?
The only way you get e coli bacteria that is found in the intestines of cattle is careless slaughtering practices. As long as you are sourcing from people who care to slaughter correctly there is no worry. Just see which restaurants in your area are known to serve raw meat dishes and ask where they source their beef. And dont feed it to elderly or children.
The grinder is usually put in the freezer as well so that the friction doesn't melt the fat. You can also choose to grind the meat more than once. This makes the result more fluffy if you don't compact it in the grinder. One of my favorites: grind leg of lamb with sliced strips of bacon interspersed with the cubes of lamb. I grind this three times then make sliders out of the meat topping it with very good quality cedar and tzatziki. These are unreal with a wine from the Rhone, either north or south.
This is a brilliant recipe. I use it as base to make an asian twist, adding thai basil instead of parsley, and substituting tabasco with Sriracha and Worcestershire sauce with fish sauce. Serve on lettuce leafs like thai/Vietnamese rolls. Out of this world
That is beautiful, Stefan! I can virtually smell and taste the dressed dish. Now that you (finally) have a meat grinder, bring on the sausage charcuterie!
👍👍 great to hear that you are now grinding your own meats. I grew up herding cattle on horse back, eating the best quality of beef. As an adult, I was always disappointed in store ground beef until I got my own grinder. I love it for meatloaf, meatballs and especially burgers. Note that you should always eat ground meat within a day or two of grinding.
In Poland, we have a different approach to beef tartare. We always chop the meat, I feel like it gives a better texture. When served meat is not mixed with condiments, they are on the side of the plate. We also have a slightly different set of them: onion, gherkins, egg yolk, salt, pepper, bread, and often my favorite pickled wild mushrooms. Usually, it is served with cold shots of vodka, but I rather it with some nice IPA beer. Thanks for sharing the alternative version!
We've been eating tartare since we were little kids. Nice to see it get more coverage. We do an Asian version with scallions, soy sauce instead of salt, and spicy sesame oil instead of tobasco and Worchestershire. Garnish with cilantro. Delcisious.
Better to grind the meat with a knife instead. And not too fine and mushy. Much better texture. That's how the best Tartar are done. Leave the grinder away.
I was in Paris years ago with my friend Cynthia.. she loved tartare... but it was during the Mad Cow crisis.. but she was undeterred, and said she would have Vache folle. I must make this for her!!!
I ate this once n New York and it was different but good . I couldn’t eat it all myself lol and my fiancé would not eat it ha but it was good to experience
I’ve been grinding my own for years with my kitchen aid. You can mix meats but my favorite is my ability to control fat in my ground beef. For burgers cooked on charcoal I short for 75% beef to 25% beef fat. Perfect
My wife and I have enjoyed tartare in many restaurants over all of our years. The best was in a small french restaurant in Connecticut. They always added vodka. Shallots and capers were on the plate along with additional Dijon. But I like your recipe and will try it.
Thank you for this useful video. But I have a confusing question and I hope to find the answer. What I know is that the bacteria specific to meat are found on the outer surface of the meat, so you can eat it at the raw level, but when you mince it, this means that you have mixed the bacteria. This means that it must be cooked completely. So tell me, how can you eat it raw? Is this not harmful to health?
Yay, thanks for doing this one! At our French restaurant we always just hand-minced a filet mignon - tableside, all condiments to order, some people like anchovies too; all as the guest requests while you make it in front of them! At the right moment, the hot line delivered hot crunchy and salty fresh shoestring french fries (vitally important) and toast points - pure heaven, and totally KETO (if you don't bother with the toast/fries)! Cest tres bon! It was a blast to do and interact with the guests! Add a nice vin rouge, and finish with tableside Crepes Suzette en flambe or peaches cooked in butter, fresh sqeezed juice from an orange and a lemon with brown sugar and cinnamon, and flambe with 151 rum! Serve over vanilla ice cream!! Delish!
I had it at a restaurant in New York back in 1973, made simple, with the yolk on top and I loved it. Later, I tried making it at home and I put the whole egg into the meat and it turned into a slimy mess of egg white. It was disgusting and I had to throw it all away, totally ruined ! Now I can have a good laugh about it . = )
I have had lamb tartar as well. Adds a slightly different depth of flavor. I think mutton would be even better, but finding mutton these days is difficult, at least where I live.
Question, are you supposed to freeze the meat for 24 to 72 hours to make sure there’s no parasites in it like you do fish? Could somebody please give me the answer to this question? Thanks
Deux filets d'anchois, une cuillère de paprika que l'on écrase à la fourchette, c'est le point de départ d'un grand tartare. Exit la sauce anglaise et le Tabasco... Sinon bonne recette 😉
It's alot of fun making sausages once you get a grinder. I have a jar with hogs intestines with plenty of salt in the fridge. It's a bit messy making the sausages but you can really be creative about what you mix into them. Also you know it's all quality ingredients going in.
Stefan! ive just started doing this my ownself,and i can say YES! wow the quality is so much better,less fat,and i put the cut off fatty pieces together wrap them up for beef stock. and i'm learning French.
About every 3 years I convince myself that I need to eat tartare and/or carpaccio again, and every time I come to the realization again that I actually don't like raw beef! ;)
@@СветлинБорисов-н1ы you do not have any justificatiom for being insulting and vulgar. At least they try tartare from time to time. We come here for recipes, creativity and cameraderie. Shame on you for name-calling.
Hello Stephane, There are not many things in this world that I could never eat, but steak tartare is one of them ... It's right up there with tripe! I've learned such a lot from your channel. I love it! I do own a meat grinder and you're right, they are so inexpensive.
I put the meat on a wood cutting board or in a large wooden bowl and I use two very sharp knives to mince the meat, then I can decide the consistency and texture I want to get, if I want smaller or bigger chunks. With a meat grinder you don't really get to choose the size of the grind.
Vos vidéos sont magnifique! 😁 Est-ce que vous pourriez faire une vidéo sur la façon de faire la meilleure purée de pommes de terre? Je voudrais vraiment savoir comment vous la faites.
For the meat, probably best to go to a butcher rather than supermarket. Tell them exactly what you will use the meat for so that they understand that you need the freshest highest quality cuts. The butcher *can* mince it for you, but I like Stefan’s method of doing it at home because it’s fresher. Mince meat has more surface area than steak so it’s a higher food safety risk the longer you leave it. You can fry up a steak that isn’t so fresh and you will be fine - surface bacteria gets killed off in the pan even if you cook it rare. But you’re not cooking the steak tartare, and any surface bacteria can get dispersed throughout when you mince it which is why it’s imperative to get high quality fresh meat and use it same day. Also, some people may trim the surface of the meat before cutting it and mincing just to remove any bacteria that may be on the outside.
Acid. Acid kills some bacteria. Since the meat is fresh ground at home, less chance of contamination. It would be even better if the beef was in one piece when purchased. As far as eggs, if in the US make sure they are pasteurized and fresh.
