Recipe: Appetizing Opa Erich's Hackepeter (German Steak Tartare)

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Opa Erich's Hackepeter (German Steak Tartare). Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings. Called hackepeter or mett, this unusual German specialty consists of raw pork mince which is meant to be eaten as it is - fresh and raw.

Opa Erich's Hackepeter (German Steak Tartare) Une recette de steak tartare à la viande de bœuf finement haché et assaisonnée. LEO.org: Your online dictionary for English-German translations. Das hochdeutsche Wort fuer Hackepeter ist Hackfleisch. You can have Opa Erich's Hackepeter (German Steak Tartare) using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Opa Erich's Hackepeter (German Steak Tartare)

  1. You need 1 lb. of ground beef.
  2. It's 1 of egg.
  3. It's 1 of large shallot.
  4. You need 1 tbsp of capers.
  5. It's 2-3 tbsp of sharp mustard (I use the German Löwensenf, which is almost wasabi-like in its nose-clearing properties).
  6. You need 2 tbsp of olive oil.
  7. You need to taste of black pepper.

Hackepeter kommt im Duden nicht vor und wird nur in Berlin und Umgebung gebraucht. http. Die übrige Zwiebel schälen und in dünne Scheiben schneiden oder hobeln, auf dem Hackepeter verteilen. Bevor es zu Verwirrungen kommt sei außerdem erwähnt, dass Mett gewürztes Hackfleisch vom Schwein ist - Hackepeter eben. The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food.

Opa Erich's Hackepeter (German Steak Tartare) instructions

  1. Chop capers and shallots as finely as possible, add to a bowl with the beef and the egg. Use a fork to combine until evenly distributed..
  2. Add the mustard, the olive oil, and the black pepper (freshly ground, of course), and combine..
  3. Serve with toast and a tall, very cold brewski! Enjoy!.

They are said to have kept the meat underneath their saddles and mince it in this way. I will only buy the meat from our German butcher and have him grind it. A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed. German to English translation results for 'Hackepeter' designed for tablets and mobile devices. Possible languages include English, Dutch, German, French, Spanish, and Swedish.