By Shloimy Klein – Fleishigs Magazine
Steak Tartar at a Kiddush? Apparently, yes.
Heshy J of Scoop & Co. says that he’s been doing steak tartar and carpaccio at his exclusive kiddushim for a while now.
While in California recently for an event we held at Tierra Sur/Herzog Winery (featured in the Restaurant Issue), David Kagan, a long time friend, and owner of Western Kosher in Los Angeles, insisted that if I was staying for Shabbos, I had to come to his kitchen and make some unique dishes for the kiddush.
I’m no chef, and have no real cooking experience, but I do enjoy my time in the kitchen and have a few recipes in my playbook, so I went along with it.
We whipped up a huge batch of duck fat chopped liver (which tastes very much like Foie Gras because of the fat), to which David took some aside and added an insane amount of bourbon on Shabbos day, as well as steak tartare.
We prepared all the components before Shabbos (diced up the vegetables, brought along the eggs, spices and condiments) and on Shabbos morning we chopped up the fresh steaks and prepared it on the spot.
The crowd there, although they are not new to trying unique and funky foods thanks to David, really enjoyed this new dish.
Many people who were scared to try it before dove in and realized, that after it is prepared with the spices and acid it is “cooked” to some degree, and not as daring as they thought.
Steak Tartare
Preheat oven to…PSYCHE! No oven required here, just a classic Steak Tartare using the freshest meat. Watch our video tutorial to see how it’s done.
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What You’ll Need
🔹 1 pound kosher filet mignon (eye of the rib)
🔹 2 egg yolks
🔹 1 tablespoon Dijon mustard
🔹 1 tablespoon fresh lemon juice
🔹 2 tablespoons olive oil
🔹 1 teaspoon kosher salt
🔹 ½ teaspoon ground black pepper
🔹 ¼ cup finely diced cornichons
🔹 ¼ cup finely diced shallots
🔹 2 tablespoons chopped capers
🔹 ¼ cup parsley
🔹 Egg yolk, toasted baguette, sliced
🔹 radishes, capers and sprouts, for serving
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How To Make It
Finely chop the steak into 1/8-inch dice.
Whisk together egg yolks, dijon mustard, lemon juice, olive oil, salt and pepper.
Combine dressing with chopped steak, cornichons, shallots and capers. Fold in parsley.
Place mixture into round molds or serve on crackers or toast. Top tartare with an egg yolk, if desired. Serve with toasted baguettes, sliced radishes, ground mustard, additional capers, and radish sprouts.
Enjoy!
Whether you’re a seasoned kiddush hoster or hopper, this month’s Fleishigs Magazine is right up your alley, because we’re talking all things kiddush.
We’ve got party planner extraordinaire Heshy J Scoop who shows us what a 2019 kiddush is supposed to look like (and it’s not how you think).
Fleishigs and Co hits the town for an epic cholent crawl, taste-testing your city’s best cholent joints. Syrian food makes its first Fleishigs appearance as Jaqueline Elbaz and Aliza Salem show us the ropes, like how to make Lahamagene Hamantaschen and Basboosa. (think we spelled that right .) “The Queen of Kokosh,” @naomi_tgis, takes us dough-deep into her signature recipe, we hit you with some fun mishloach manos ideas, and of course, we’re back with the usual suspects, like the Kosher guru’s top 5 kiddush dishes, Chef Isaac Bernstein’s modern heimish chinese kiddush, and exclusive recipes to help make your home cooking life easier for you and your family. Available in kosher stores now by subscription or at www.issuu.com on all mobile devices.
Find out more at Fleishigs.com
Tartare isnt for strong minded people and doesnt need irregular chewing…..
SHULCAN ARUCH IS VERY CLEAR ITS TALKING ABOUT A TIME WHEN PEOPLE DONT EAT RAW MEAT LIKE THAT. NOW DAYS PEOPLE EAT DISHES LIKE TARTARE OR CARPACCIO AND THE MEAT IS PROBABLY SOFTER THAN COOKED MEAT, ITS NOT AN ISSUE OF TOUGH MEAT OR “CUTTING IT FINE TO FEED TO BIRDS”
I actually pre-chop the meat before shabbos and wrap it in paper towel so it absorbs any moisture
And have all the other ingredients pre chopped as well so it’s simple and easy to throw it all together and season it.
The melacha of toichen applies to raw meat. It cannot be chopped very small the way we do with eggs or other foods for Shabbos Kiddush. Ask a Rav first if this is an exception.
The following is what I found on Shulchanaruchharav.com : Raw Meat[23]: However [soft] raw meat, since it is only fit for the strong[24] minded which are willing to chew it in an irregular way [meaning while still raw], [therefore] it does not have the status of food on it for this matter and [the] grinding [prohibition] is applicable to it. Therefore it is forbidden to cut [Kosher[25]] raw meat very thin to [feed] the birds [unless one does so to feed them right away.[26] It is however permitted to cut Treif meat into very small pieces to feed the birds… Read more »
“I am no chef & have no cooking experience”
Those are his own words.
So understand this:
Raw eggs used can cause salmonella….(l thought in US one is Not allwed to use raw eggs….even in icecream, for that very reason!!)
“Fresh meat” is RAW meat …eating it has been known to cause worms…
A qualified chef will learn all these things: including how to keep dishes like these at a safe temperature & for How Long
Is this raw chopped meat salted or unsalted?
The halacha to eat raw unsalted meat is that one must rinse off surface blood each time the meat is cut. So how can raw unsalted chopped meat be used by frum people?
There’s also an issue of chewing unsalted meat: https://oukosher.org/halacha-yomis/is-one-permitted-to-eat-a-raw-piece-of-meat-that-was-not-salted/
So I guess it’s salted, right?
Thanks!