Raw Beef Dish Food

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.

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.

LEBANESE RAW KIBBEH RECIPE - MAKE KIBBEH NAYYEH AT HOME

Steps:

• Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
• Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
• Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
• Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it's not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
• To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
• Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
• Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
• Drizzle extra virgin olive oil and fresh mint leaves on top.
• Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...

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.