Raw Beef Dish Food

KIBBEE NYI (RAW KIBBEE)

Steps:

• Do not use purchased ground meat if you can avoid it.
• Even extra lean has too much fat in it.
• Wash bulghur and soak in hot water for about 30 minutes.
• Drain well, and squeeze dry.
• Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
• Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
• Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
• Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
• Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
• Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
• Serve with pita bread or leaves of Romaine lettuce for scooping.
• In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.

STEAK TARTARE

Steps:

• Chop the meat very finely with a sharp, long-bladed knife. Don't use a grinder because the texture will suffer.
• Mix ingredients carefully to maintain fluffiness.
• Shape into a large loaf.
• Garnish with anchovy strips, more onions, more capers.
• Enjoy with toast points or any kind of cracker.

EASY BEEF CARPACCIO

Steps:

• Wrap the beef tenderloin in plastic wrap, and chill in the freezer for 1 hour.
• Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices.
• Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.
• Arrange the slices on 6 individual chilled plates.
• Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper.
• Arrange the arugula in a pile in the center of each plate.
• Place the remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure.
• Use an immersion blender or hand blender to mix until thick.
• Drizzle the mustard sauce around each plate avoiding the arugula.
• Garnish the plates with the tomato quarters and serve immediately.