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Home / What Is the Name of the Raw Sliced Beef Dish

What Is the Name of the Raw Sliced Beef Dish

Starter dish composed of finely chopped raw meat

"Tartare" redirects here. For the sauce, see Tartar sauce.

Steak tartare
Classic steak tartare.jpg

Beef steak tartare with raw egg yolk
Form Appetizer
Main ingredients Raw beef
Variations Tartare aller-retour
  • Cookbook: Steak tartare
  • Media: Steak tartare

Steak tartare is a dish of raw footing (minced) beefiness[ane] [two] or equus caballus meat.[3] It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented separately, to exist added to gustatory modality. It is often served with a raw egg yolk on height. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte, and the Korean yukhoe.

The proper noun tartare is sometimes generalized to other raw meat or fish dishes.

A less-mutual version in France is tartare aller-retour, a mound of mostly raw ground meat that is lightly seared on both sides.

History [edit]

The Tatars and raw meat [edit]

A popular caricature of Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, and then eating information technology raw. This story was popularized by Jean de Joinville in the 13th century,[iv] although he never actually encountered Mongols himself and used the story as a style of showing that the Tartars were uncivilized.[5] Information technology is possible that this story was a confusion originating in the utilise of thin slices of meat to protect saddle sores from further rubbing.[six] This has too been considered every bit the origin of pastirma.[7]

Popularization of raw meat in Europe and the United states of america [edit]

In the late 19th century, the Hamburg steak became pop on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by paw, lightly salted and often smoked, and usually served raw in a dish along with onions and bread crumbs.[viii] [9] Hamburg steak gained popularity because of its ease of preparation and decreasing cost. This is axiomatic from its detailed description in some of the most popular cookbooks of the day.[10] Documents show that this preparation style was used by 1887 in some U.South. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.[11]

It is not known when the offset restaurant recipe for steak tartare appeared.[12] While non providing a clear name, it'southward possible that the dish was popularized in Paris by restaurateurs who misunderstood Jules Verne'south clarification of "Koulbat" ("...a patty of crushed meat and eggs...") in his 1875 novel Michael Strogoff.[13]

Origins of the proper name [edit]

In the early 20th century, what is at present generally known as "steak tartare", was chosen steak à l'Americaine in Europe. One variation on that dish included serving information technology with tartar sauce; the 1921 edition of Escoffier'south Le Guide Culinaire defines "Steak à la tartare" as "steak à fifty'Americaine" made without egg yolk, served with tartar sauce on the side. "Steak à la tartare" (literally meaning "served with tartar sauce") was later shortened to "steak tartare"[14] [15] Over time, the distinction between steak à 50'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare every bit raw ground beefiness served with a raw egg yolk, without whatever mention of tartar sauce.

Information technology has also been called "Tartar steak" in English.[16]

"À la tartare" or simply "tartare" can all the same mean "served with tartar sauce" for some dishes, mostly fried fish.[17] At the same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris.[18]

Health concerns [edit]

Health concerns have reduced the popularity of this meat dish in some parts of the earth because of the danger of contamination by bacteria and parasites[19] such as Toxoplasma gondii and Taenia saginata.

Bacteria [edit]

When basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low.[20]

Parasites [edit]

Toxoplasma gondii is a parasite that may exist establish in raw or undercooked meat.[21] A multicentre example-control report found inadequately cooked or inadequately cured meat as the chief risk gene for toxoplasma infection in all centres.[22] Due to the risk of congenital toxoplasmosis in the fetus, meaning women are brash not to eat raw meat.[23] Latent toxoplasmosis, which lasts a lifetime, has been shown to cause poorer retentiveness in the infected elderly.[24] Latent toxoplasmosis in adults has been supposed to cause,[25] but not proven to cause, psychological effects[26] and lower IQ[25] in some studies.

Taenia saginata (beef tapeworm) may also be acquired via ingestion of undercooked beef. The tapeworm is transmitted to humans via infectious larval cysts that are found in cattle. People with taeniasis may not know they have a tapeworm infection, due to the fact that the symptoms are usually mild or nonexistent. Just, it is withal possible to develop cysticercosis.

Regional variations [edit]

Europe [edit]

Steak tartare is found in many European cuisines.

The Belgian version, filet américain (besides known equally préparé), is generally fabricated with mayonnaise and seasoned with capers and fresh herbs. Information technology was formerly made of horse meat. It is usually served with french fries.[27]

In the Czechia and Slovakia steak tartare (tatarský biftek) is plant in many restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices, just usually the client is given spices and condiments to add to taste. Steak tartare is typically served with fried wheat rye staff of life in lard or oil, alternatively information technology can be toasted, and raw garlic cloves for rubbing on the bread.

In Poland, steak tartare is known as "tatar" or "befsztyk tatarski" and is traditionally served as an titbit with diced onions, dill pickles, pickled mushrooms, egg yolk, spices, and, optionally, yeast extract or coriander.

In Hungary, steak tartare is known as "tatár" or "tatár bifsztek" and is served as an appetizer with diced onions, crushed garlic, egg yolk, mustard, ketchup and spices (black pepper, sweetness and hot Hungarian red pepper).

A variant of steak tartare is also present in Danish smørrebrød, where it is served on rugbrød (rye staff of life) with assorted toppings.

In Sweden, steak tartare, råbiff, is usually served with raw egg yolk, raw onions, diced pickled beetroot and capers. In Republic of finland, tartarpihvi is served with raw egg yolk, raw onions, pickled and salted cucumbers and capers. Variations of the dish include dressing with buttermilk sauce and salmon roe. The (European) Ukrainian version can include pickled and salted mushrooms and toasted white bread.

Due north America [edit]

Steak tartare is served at many loftier-end restaurants in the U.s.a..[28]

In Wisconsin, a variation of a steak tartare sandwich, chosen a "cannibal sandwich", is popular amidst the descendants of German immigrants; it uses sirloin, rye breadstuff, salt, pepper and chopped onions.[29] [30]

South America [edit]

Chilean cuisine features a dish of prepared raw beefiness chosen crudos.

In southern Brazil, influenced past German immigrants, information technology is known as Hackepeter or Carne de Onça in Curitiba where this dish is very common and served covered with chives.[31]

Africa [edit]

Ethiopians accept long eaten a dish of raw, minced beef called kitfo.[32]

See as well [edit]

  • Basashi – Nippon, equus caballus meat
  • Carpaccio – Italy, beefiness
  • Çiğ köfte – Turkey
  • Crudos – Chile
  • Gored gored – Ethiopia
  • Hamburger – United States, beef
  • Kibbeh nayyeh – Levant
  • Kitfo – Ethiopia
  • Koi – Laos-Thailand
  • Larb – Laos-Thailand
  • List of beef dishes
  • List of steak dishes
  • Mett or hackepeter – Germany, pork
  • Salmon tartare
  • Sushi and sashimi – Japan, seafood
  • Yukhoe – Korea

References [edit]

  1. ^ Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Melt: Recipes from the Home Kitchen of I of Our Most Influential Chefs . Houghton Mifflin Harcourt. ISBN978-0-618-65852-vii.
  2. ^ Raymond Sokolov, The Cook's Catechism, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive
  3. ^ Lonely Planet, Food Lover'south Guide to the World: Experience the Great Global Cuisines, 2014, p. 97
  4. ^ Turnbull, Stephen (2003). Mongol Warrior 1200–1350 (1st ed.). London: Osprey Publishing. p. xxx. ISBN978-one-84176-583-nine.
  5. ^ Nataša Polgar, "Joinville: A Hagiographic Story most Oneself and Nearly the Other", Narodna umjetnost: hrvatski časopis za etnologiju i folkloristiku 45:1:21-41 (2008), p. 31, 39
  6. ^ Smith, Craig S. (2005-04-06). "The Raw Truth: Don't Blame the Mongols (or Their Horses)". The New York Times. ISSN 0362-4331. Retrieved 2021-09-05 .
  7. ^ Dalby, Andrew (1992). "Greeks abroad: social organization and food amidst the ten g". The Periodical of Hellenic Studies. 112: sixteen–30. doi:10.2307/632150. ISSN 0075-4269. JSTOR 632150.
  8. ^ 1802, "Oxford English Lexicon"
  9. ^ Fitzgibbon, Theodora (January 1976). The Food of the Western World: An Encyclopedia of Food from North America and Europe (1st ed.). London: Random Firm Inc. ISBN978-0-8129-0427-seven.
  10. ^ Farmer, Fannie Merritt (1896). Boston Cooking-Schoolhouse Cookbook. Gramercy (ed. 1997). ISBN978-0-517-18678-seven.
  11. ^ Murrey, Thomas Jefferson (1887). "Eating Earlier Sleeping" (PDF). Cookery for Invalids (1st ed.). New York Urban center: White Stokes & Allen. pp. thirty–33. Retrieved 2013-12-24 .
  12. ^ Prosper Montagné (1938), "Larousse gastronomique"
  13. ^ Emmanuel Guillemain d'Echon, Dans les steaks de fifty'Asie tartare, 17 Baronial 2015
  14. ^ Sokolov, Raymond (2004). How to Melt Revised Edition: An Like shooting fish in a barrel and Imaginative Guide for the Beginner. New York, NY (United states): Harper Collins. pp. 41–42. ISBN978-0-06-008391-v . Retrieved 3 June 2012.
  15. ^ Albert Jack, What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food, 2010, ISBN 1-84614-254-7, p. 141 at Google Books
  16. ^ ""tartar steak" - Google Search". world wide web.google.com . Retrieved 27 March 2018.
  17. ^ Prosper Montagné, Charlotte Snyder Turgeon, The new Larousse gastronomique: the encyclopedia of food, vino & cookery, 1977, p. 334
  18. ^ Gael Greene, "Le Colisee Thrown to the Lions", New York (magazine) November 3, 1975, p. 101
  19. ^ "Fresh Meat for Steak Tartar". Streetdirectory.com. Archived from the original on 2013-08-03. Retrieved 2013-12-14 .
  20. ^ "Archived copy" (PDF). Archived (PDF) from the original on 2011-07-22. Retrieved 2011-11-15 . {{cite web}}: CS1 maint: archived copy every bit championship (link)
  21. ^ "Toxoplasmosis | ANSES - Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail". Anses.fr. Archived from the original on 2013-10-21. Retrieved 2013-12-xiv .
  22. ^ Cook, A J C.; Gilbert, R. E.; Buffolano, Westward.; Zufferey, J.; Petersen, E.; Jenum, P. A.; Foulon, Westward.; Semprini, A. E.; Dunn, D. T. (2000). "Sources of toxoplasma infection in pregnant women: European multicentre case-control studyCommentary: Built toxoplasmosis—further idea for food". BMJ. 321 (7254): 142–147. doi:10.1136/bmj.321.7254.142. PMC27431. PMID 10894691.
  23. ^ "404" (PDF). Archived (PDF) from the original on 2015-04-16. Retrieved 2013-04-29 .
  24. ^ Gajewski, Patrick D.; Falkenstein, Michael; Hengstler, Jan G.; Golka, Klaus (February 2014). "Toxoplasma gondii impairs memory in infected seniors". Brain, Behavior, and Immunity. 36: 193–199. doi:ten.1016/j.bbi.2013.11.019. ISSN 1090-2139. PMID 24321215.
  25. ^ a b Flegr, J.; Preiss, Thousand.; Klose, J.; Havlícek, J.; Vitáková, M.; Kodym, P. (2003). "Decreased level of psychobiological gene novelty seeking and lower intelligence in men latently infected with the protozoan parasite Toxoplasma gondii Dopamine, a missing link between schizophrenia and toxoplasmosis?". Biological Psychology. 63 (iii): 253–268. doi:10.1016/S0301-0511(03)00075-9. PMID 12853170. S2CID 18434783.
  26. ^ Dickerson, F.; Stallings, C.; Origoni, A.; Vaughan, C.; Katsafanas, East.; Khushalani, South.; Yolken, R. (2013). "Antibodies toToxoplasma gondiiin individuals with mania". Bipolar Disorders. xvi (2): 129–136. doi:10.1111/bdi.12123. PMID 24102676. S2CID 19393503.
  27. ^ Jacques Mercier, Au coeur des mots: Les rubriques de Monsieur Dico, p. 216
  28. ^ Food & Wine Mag. "Why you come across steak tartare on hip restaurant menues". Retrieved 2020-06-12 .
  29. ^ Whitefield, Paul (half dozen December 2013). "'War on Christmas' expands to 'war on cannibal sandwich' in Wisconsin". Archived from the original on 25 June 2015. Retrieved 27 March 2018 – via LA Times.
  30. ^ Barry Adams, Wisconsin State Periodical. "On Wisconsin: Raw sirloin, a holiday tradition — for some". madison.com. Archived from the original on 5 March 2018. Retrieved 27 March 2018.
  31. ^ "'Carne de Onça' une gastronomia de diversos países no mesmo petisco". globo.com. x June 2014. Archived from the original on 27 March 2018. Retrieved 27 March 2018.
  32. ^ Getahun, Solomon Addis; Kassu, Wudu Tafete (2014-02-27). Culture and Community of Ethiopia. ABC-CLIO. ISBN9780313086069. Archived from the original on 2018-04-29.

Bibliography [edit]

  • Linda Stradley, I'll Have What They're Having: Legendary Local Cuisine, Falcon, 2002
  • Smith, Craig Due south. (half dozen April 2005). "The Raw Truth: Don't Blame the Mongols (or Their Horses)". The New York Times. Archived from the original on 2015-05-09.
  • Raymond Sokolov, How to Melt, revised edition 2004, ISBN 0-06-008391-iii, p. 41 at Google Books
  • Albert Jack, What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Nutrient, 2010, ISBN i-84614-254-7, p. 141 at Google Books

External links [edit]

  • Steak Tartare. The New York Times.

piperingick.blogspot.com

Source: https://en.wikipedia.org/wiki/Steak_tartare