11/7     #519                                    

RAW BEEF?  YES!

            We are fully aware that eating raw beef is not everyone’s cup of tea.  But then raw fish, even raw vegetables are hard to swallow for some folks.  Those who have never tried beef tartare or carpaccio of beef are deeply skeptical, and chary of the health risks.

            The American food industry is remarkable for how clean it really is.  Yes, there are outbreaks now and then, but they are notable for their rarity.  Bacterial contamination of meat can and does happen, but the harmful bacteria exist only of the surface of a chunk of meat.  Steaks cut with clean knives, from the center of a beef section, are almost guaranteed not to have bacteria growing.  And bacteria don’t grow below 40 degrees, so if your meat is cold stored, it should be fine.

            The flavor of raw beef is mild, subtle and quite agreeable.  It is a perfect vehicle for the kick of strong flavors like black pepper, onion or mustard.  Beef tartare is ground beef mixed with an egg and anchovy paste, capers and mustard (sort of a Caesar Salad list of ingredients), served on strongly flavored breads with chopped onion, hard-boiled eggs and gherkins.  Carpaccio is a thin, thin, thin slice of beef, brushed with olive oil and lemon juice and elaborated with whatever suits your fancy:  shaved truffles would be nice.

Both Al and Jerry enjoy raw beef open faced sandwiches from time to time.  Jerry recommends buying a piece of filet mignon, and grinding it in a food processor.  Al would prefer sirloin, and will ask his butcher to trim it of fat, and grind it to order.  Both would reach for pumpernickel bread, slices of raw onion, mustard and copious amounts of  kosher salt and fresh black pepper.  Perfect for watching football or election returns.

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