Think, Eat, Be Healthy

Southwestern Beef Tartar Recipe

Southwestern beef tartar with citrus jicama salad, bitter greens and fresh tomato. Healthy whole foods and also fully raw.

Southwestern beef tartar with citrus jicama salad, bitter greens and fresh tomato. Healthy whole foods and also fully raw.

Southwestern beef tartar is a twist on the classic recipe for those eating raw whole foods. Usually made with beef tenderloin for its silky texture, my version uses grass fed beef chuck cap. Half of the parsley in the classic recipe is replaced by cilantro. Lime juice and fresh red chile pepper are added for a true taste of the American Southwest.

Grass fed beef chuck is used for this tartar recipe. Grass fed beef is much more nutritious and has a healthier fat balance than grain fed beef.

Grass fed beef chuck is used for this tartar recipe. Grass fed beef is much more nutritious and has a healthier fat balance than grain fed beef.

For tartar, we will use only the cap of the chuck which is entirely smooth muscle. This saves both time and waste cleaning around fat deposits, large blood vessels and gristle. All visible silverskin is removed before separating the cap from the larger chuck. The rest of this chuck will be marinated for 2-3 days for another beef meal in the future. Note that the cleaned cap meat weighed approximately 10 ounces for this recipe.

Remove the cap from the larger chuck. There is minimal cutting as it is actually a different muscle group.

Remove the cap from the larger chuck. There is minimal cutting as it is actually a different muscle group.

Once cleaned to bare meat, slice the cap very thinly in one direction and stack the slices flat. Slice those into long thin strips. Then cut across the strips to produce a very finely minced beef. This can be done in small batches in a food processor but I like the texture of the tartar much better when it is cut by hand. It is easy to get too smooth a texture when using a processor.

The stages of mincing beef tartar by hand.

The stages of mincing beef tartar by hand.

In a bowl large enough to hold all ingredients, place two egg yolks(preferably from pastured hens), 2 teaspoons of fresh or Dijon mustard, 2 tablespoons of capers, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon minced fresh red chile pepper. Mash and mix these ingredients together well with a fork.

Pastured egg yolks, capers, mustard, black pepper and fresh red chile pepper.

Pastured egg yolks, capers, mustard, black pepper and fresh red chile pepper.

Chop 2 tablespoons each of fresh parsley and fresh cilantro leaves. Mince 2 tablespoons of fresh yellow or red onion. Zest 1/2 medium lime and cut the lime in half.

Parsley, yellow onion, red chile peppers and cilantro

Parsley, yellow onion, red chile peppers and cilantro

Add the beef to the bowl with the egg yolks. Add the parsley, cilantro and onion to the bowl. Add the lime zest, then squeeze the juice from half the lime over the beef. Add 2 teaspoons of Worcestershire sauce.

Southwestern beef tartar ingredients are ready to mix together to complete the recipe.

Southwestern beef tartar ingredients are ready to mix together to complete the recipe.

Mix all of the ingredients together well. Taste and add sea salt as needed. Mix well again and serve fresh.

Beef tartar is a great protein addition for any raw food plate. This Southwestern style recipe version is especially good accompanied by avocado, fresh tomatoes and jicama salad. A greens salad, bitter greens salad or green chile coleslaw also go well with this entree. Be creative and try your own variations on this recipe. I plan to try a fresh ginger root, lemon and basil version soon. Have fun and enjoy your healthy whole food diet.