Ingredients
-
1 lb Beef
-
Garnishes
-
4 Egg
-
¼ cup Capers
-
½ cup Yellow Onions
-
¼ cup Parsley
-
¼ cup Anchovy
-
Freshly Ground Black Pepper
-
Salt
-
8 slices Dark Pumpernickel Bread
-
4 oz Butter
Directions
This traditional dish is a common holiday meal as the use of finer cuts of meat usually is. The dish should be made as close to serving time as possible, and strict sanitary practices must be followed during the grinding procedure to ensure that the meat can safely be eaten raw. This is another example of a Tartar-influenced dish.
Steps
|
1
Done
|
The meat should be served shortly after grinding, as it will discolor in a short period of time when exposed to air. Strict sanitation guidelines should be followed to ensure that the meat is not contaminated from other sources after grinding; keep the ground beef in the container in which it was ground to prevent chances of cross-contamination, and keep it covered until plating. |
|
2
Done
|
On a serving platter or individual plates, arrange the freshly ground beef into four servings. |
|
3
Done
|
Make a well in the center of the beef, and place an egg yolk in it. |
|
4
Done
|
Serve with each of the garnishes arranged around the beef, or in separate dishes along with the beef. |
|
5
Done
|
If desired, spread butter on the pumpernickel prior to serving. |
