A delicious asian-style beef tartare! This recipe works as a perfect appetizer, but can also be eaten as a main course. It pairs nicely with salads, crunchy breads, pickles, and various cocktails–especially ones with sake.
If you can't find umeboshi, replace it with any pickled or salted plum.
Small dice ½ of a shallot
Roughly chop 1 tsp of pickled red shiso
Chop ½ of an umeboshi until it looks like a paste
Dice ½ shiso leaf into small pieces
Finely chop 300 g of beef sirloin, removing any excess fat as needed
Add salt to taste and the pickled red shiso
Add the chopped umeboshi and run the knife through the meat to further chop and combine the ingredients
Add the diced shiso, chopped meat, 1 tbsp of the umeboshi’s brine, and the diced shallot to a bowl
Add 1 tbsp of extra virgin olive oil and mix until all ingredients are fully incorporated. Adjust the salt if needed
Plate the meat on a serving dish and top with torn pieces of shiso leaf
Drizzle with extra virgin olive oil to taste. The beef tartare is ready
Enjoy this fun take on a classic dish!
Yield 2 people
Beef Sirloin300 g
With Brine Umeboshi½
Pickled Red Shiso1 tsp
Extra Virgin Olive Oil1 tbsp
Extra Virgin Olive Oilto taste