BEEF Tartare - with an african twist
Beef chopped and mixed with brandy, peppadew and spekboom. Serve as a starter with a spicey aioli and sweet potato crisps
Click here for the downloadable recipe.
INGREDIENTS
Beef
400 g Beef fillet
1 teaspoon Chili crunch (mixture of chilis, garlic and onion)
½ small Red onion, finely diced
3 Peppadews, roughly chopped
2 tablespoons Spekboom leaves, roughly chopped
1 clove Garlic, finely chopped
2 teaspoons Brandy
1 tablespoon Red wine vinegar
1 teaspoon Mustard, coarse grain
1 tablespoon Worcestershire sauce
1 teaspoon Salt
½ teaspoon Pepper, freshly ground
2 tablespoons Aioli
METHOD
Preparing the tartare:
1. Place the meat on a plate and freeze for approximately 20 minutes to firm up the meat and chill it well. Remove the meat from the freezer, trim the meat of all the fat and sinew.
2. Cut the chilled meat into 1⁄2 cm thick slices and then into 1⁄2 cm strips. Chop the meat finely using a sharp knife, until it resembles coarse mince. Place in the refrigerator whilst preparing the remaining ingredients.
3. Place all the other ingredients in a bowl, toss to combine. Add the meat and mix lightly using two forks. Taste and correct the seasoning. Keep the mixture chilled until ready to serve.
4. Spoon the mixture onto chilled plates and garnish with spicy aioli and serve with sweet potato crisps.
