13020 Rare Cooked Beef Tartare Serves 8 Wed Aug 06 08:18:33 -0700 2008 Tue Feb 03 07:39:55 -0800 2009 Licensed http://www.chow.com/recipes/13020 Tue, 03 Feb 2009 15:39:55 GMT Ethiopians are very fond of beef and what better way to eat it than uncooked. Kitfo is Ethiopia's version of beef tartare. It is considered the national dish of Ethiopia. Kitfo leb leb is the slightly cooked, medium-rare version. When making this dish choose the very highest grade of beef possible and use sound, hygienic methods. Hand-mincing will produce a more authentic texture, but the meat may be ground instead.

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  • At least 30 minutes before cooking, mix together the meat, chile, spices, salt, onion, garlic, and ginger and stir well to combine. Form into 8 thick round patties. Reserve, refrigerated. (The patties can be made several hours in advance.)
  • Heat a heavy nonstick skillet over high heat. Add the patties and sear one side until a dark crust forms. Turn and sear the other side. When properly cooked, the patties should be raw throughout with the center warm. Serve immediately.
  • Arrange a piece of injera bread so that it just overhangs the rim of a plate. Place one patty, cut in half for presentation, in the center of the injera. Place a small mound of goat cheese next to the patty.
  • Combine the flours with the baking soda and mix well in a large bowl. Stir in the club soda and the water, mixing well to form a smooth, crêpe-like batter (the consistency of heavy cream). For an authentic flavor, the batter should be allowed to ferment and sour before use. An alternative to fermentation is to add ¼ teaspoon [1 mL] of white vinegar to the batter.
  • Heat a nonstick skillet slightly larger than the serving plate fairly hot. (A drop of water should bounce across the surface of the pan before evaporating.)
  • Quickly pour in enough batter off heat to cover the surface of the pan, swirling to coat evenly. Return to the heat and cook one side only (do not allow the injera to brown or get crisp in any way). The injera bread is done when the moisture has evaporated and small holes are visible on the surface of the bread.
  • Stack the injera. They can be made several hours in advance.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] beef tenderloin, semifrozen, minced finely by hand or ground

    ]]>     1½ teaspoons [8 mL] serrano chile, minced

    ]]>     ¼ teaspoon [1 mL] ground cardamom

    ]]>     Pinch of ground cloves

    ]]>     Pinch of ground fenugreek

    ]]>     Pinch of ground cinnamon

    ]]>     ¼ teaspoon [1 mL] black pepper

    ]]>     Salt to taste

    ]]>     ½ cup [120 mL] red onion, minced

    ]]>     1 garlic clove, minced

    ]]>     ⅛ teaspoon [0.5 mL] ginger, minced

    ]]>     6 ounces [180 g] unsalted butter

    ]]>     Injera bread, for service (see Chef Notes)

    ]]>     Crumbled soft goat cheese, for service

    ]]>     4 cups [960 mL] self-rising flour (or 4 cups [960 mL] flour plus 2 teaspoons [10 mL] baking soda)

    ]]>     1 cup [240 mL] buckwheat flour

    ]]>     1 teaspoon [5 mL] baking powder

    ]]>     2 cups [480 mL] club soda (sparkling water is preferred)

    ]]>     3½ to 4 cups [840 to 960 mL] water

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