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Raw meat offers a lot of health benefits. It’s healthy to consume some enzymes, which are killed off when meat is cooked. Raw beef is high in vitamin B complex and it’s beneficial for hormonal and reproductive health. Because you will be serving the meat raw, be sure to buy it from a reputable source, organic and pasture raised.
Use very fresh eggs from a reputable source, organic and pasture raised. [Recipe editors note – preferably soy and corn-free.]
This recipe has some non traditional elements, like olives and cilantro, for the twist. Serve with sourdough bread, crackers or on salad bed.
Ingredients
- 8 oz ground beef or finely chopped sirloin
- 8 Green olives, chopped
- 1 oz Cilantro, chopped
- 2 oz Anchovies with oil, chopped
- Β½ Lemon juice
- 1 oz Grated Parmesan cheese
- Small handful Dried ramps, crushed or fresh scallions, sliced
- Maldon salt, if needed
- Tellicherry black pepper for taste
- 3 Fermented garlic gloves or 1 fresh, chopped
- 1 Fermented asparagus stalk, cut in small cubes
- Herbs de Provence for taste
- Duck or chicken egg yolk
Instructions
Itβs easiest to chop everything with Mezzaluna (half moon shaped knife with 2 handles).
Mix everything together, except egg yolk.
Anchovies are salty enough, so extra salt is probably not needed. I do like to add few Maldon salt flakes for a crunch.
The tip about anchovies being salty enough that extra salt isn’t needed caught my attention, though I still like a few crunchy flakes on top. I’ve made tartare with capers and cornichons before, but never thought to add fermented asparagus or olives. Does the fermented garlic overpower the delicate raw beef, or does it blend in?