Tartar vom Schweizer Rind
Tartar made from Swiss beef.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Beef tartare, in general, has its roots in various culinary traditions across Europe and Asia. The specific origin of steak tartare is debated, but it gained popularity in European restaurants in the early 20th century. The 'Swiss beef' aspect highlights Switzerland's commitment to high-quality, locally sourced ingredients and culinary traditions adapted to their specific regional tastes.
In Switzerland, Tartar vom Schweizer Rind is seen as a refined and classic dish, often enjoyed as an appetizer or light meal. It reflects the Swiss appreciation for high-quality ingredients and simple preparations that showcase the natural flavors of the food.
Quality of Ingredients
The emphasis on 'Schweizer Rind' (Swiss beef) underscores the importance placed on using locally sourced, high-quality ingredients, reflecting Swiss values around sustainability and ethical farming practices.
Restaurant Culture
Tartar vom Schweizer Rind is a popular item on restaurant menus, particularly in upscale dining establishments, where it's often prepared tableside, offering a sense of theatre and personalization.
Appetizer or Main Course
While it can be a main course, Tartar is commonly served as an appetizer, to begin a meal, or as a light lunch.
Tartar vom Schweizer Rind boasts a fresh, savory, and slightly spicy flavor profile, emphasizing the quality of the beef.
The dominant flavor is that of the raw, high-quality Swiss beef. This is complemented by the sharpness of raw onions, the briny tang of capers and pickles, the mustard's pungent kick, and the freshness of parsley. Egg yolk adds richness and a creamy texture, while optional additions like Worcestershire sauce contribute umami. The overall taste is dependent on the balance and freshness of these ingredients.
Beef Quality is Key
Use only the freshest, highest-quality Swiss beef, preferably from a reputable butcher who understands its intended use for raw consumption. Ensure the beef is properly chilled and handled hygienically.
Finely Chop, Don't Grind
The beef should be finely chopped with a knife rather than ground. This improves the texture and prevents the beef from becoming mushy. A sharp knife is essential for clean cuts.
Chill Everything
Keep all ingredients, including the beef, bowl, and utensils, well-chilled before and during preparation. This helps prevent bacterial growth and maintains the texture of the dish.
Serve Immediately
Once prepared, Tartar vom Schweizer Rind should be served and consumed immediately. Avoid letting it sit at room temperature for extended periods to minimize the risk of foodborne illness.
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