Cooking Steak Tartar in the Norwegian Mountains

Steak Tartar with local Herbs and Sweet Mustard When making steak tartar, make sure to buy fresh meat, and chop or scrape it your self. I prefer chopping the meat, as that gives the dish some more structure. Serves 4 1 ½ pounds (700 g) beef sirloin 4 tablespoons finely grated celeriac 1 medium stalk celery, finely chopped 1 teaspoon black pepper corns, coarsely grounded 1 teaspoon coriander seeds, coarsely grounded 1 tablespoon finely chopped sorrel (alternatively: rocket salad) 1 tablespoon finely chopped fresh oregano 1 tablespoon sweet Swedish-style mustard A pinch of salt 4 medium egg yolks Finely chop the meat. Transfer to a medium bowl, and add celeriac, celery, sorrel oregano, mustard and salt. Ground the pepper and coriander in a pestle and mortar, and add to the mixture. Mix until smooth, and thoroughly blended. Place the meat on a cutting board, and divide in four equal pieces. Shape nicely, transfer to serving plate, and top with egg yolk. Serve immediately. www.norway.info Produced by Tellus Works. Recipes: www.scandcook.com
Video Rating: 4 / 5

Scandinavian Cooking with Andreas Viestad. Cooking a meat stew by the fjord. Produced by Tellus Works. Recipes: www.scandcook.com "Burn Your Snout"- Long simmered Beef Stew This is great food. The clear stock is by itself a tremendous soup, and the meat, so tender it falls apart is a natural response to the gravest of cravings. Serves 6 2 pounds (900 g) ox tale, cut in slices 2 pounds (900 g) ox breast, shank or other tough meat suitable for long time simmering, cut in 1-inch dice 1 pound (450 g) undercut from sirloin or other tough meat, cut in 1-inch dice ½ pound (225 g) cabbage, finely shredded ½ pound (225 g) rutabaga, cut in 1-inch dice 3 bay leaves Small handful black pepper corns 1 egg white In a large pot over high heat, sear the ox tale until its nicely browned on all sides. Add the rest of the meat, and continue searing until browned. (You may need to remove the ox tale while searing the diced meat, as the meat will give away a lot of moisture, boiling rather than searing it. Return the ox tale when the meat is thoroughly seared.) Cover with water and bring to a boil. Reduce the heat to medium. Add bay leaves and black pepper, and let simmer for 3 hours or more. Remove the ox tale. Increase the heat to medium high, and bring to a boil. In a small bowl, separate the white from the yolk of one egg. Using a fork, whisk the white lightly. Gently pour the egg white onto the surface of the stock. As the egg white stiffens, it will attract most of the impurities of the ...
Video Rating: 4 / 5