wagyu tartar


The beef steaks was not wolft, but finely cut 🔪 Bjoern sayed, so you have a completely different structure, which of course also affects the inherent flavor of the meat.

You will need the following ingredients for 4 people (e.g. as a starter or appetizer):

  • 200 g Beef Steak ➡ available in the online store
  • 1,5 tbsp. olive oil
  • 1 tsp. capers
  • 0,75 tbsp. ketchup
  • 1 tsp. mustard
  • 1,5 tbsp. pickles
  • 1 shallot
  • 0,5 tbsp. chives
  • 0,5 tsp. salt
  • pinch of sugar
  • 0,5 tsp. ketjap manis
  • zest of half an organic lemon
  • Westphalian pumpernickel
  • Cress
  • Pink pepper
  • 2 tbsp yogurt (10%), salt, pepper, garlic, sip of olive oil

The preparation is simple and goes quickly. First, cut the meat into slices no more than 0.5 cm thin. In turn, cut the slices into very thin strips and then very small cubes.

Put the meat cubes in a bowl and add the olive oil. Stir everything well so that the meat is wetted all over. This is important because otherwise the acids of the other ingredients could turn the meat gray. Thus, the tartar would no longer look so appetizing. Chop the capers, shallot, pickles and chives very finely and mix them into the meat together with the ketchup, mustard, salt, sugar, ketjap manis and the lemon zest. Stir everything well and refrigerate the tartar.

Stir in the yogurt sauce and then arrange the tartar on the pumpernickel. The "brown bread" provides a great contrast to the fine tartar. Thanks Bjoern @time_to_meat for this great recipe and the beautiful pictures.