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TARTARE DE BOEUF SMOKED MEAT & CORNICHONS FRITS

SMOKED MEAT BEEF TARTAR & FRIED PICKLES

Level : 3 peppers

Serving size : 2 to 3 servings

Time: 1 hour

Ingredients:

-300 g. beef sirloin, cut into small cubes

-150 g. smoked meat topping (Schwartz's)

-1 tbsp. Firebarns Mustard

-2 tbsp. olive oil

-1 tbsp. old fashioned mustard

-1 Tbsp. Firebarns Montreal Spice

-2 green onions, finely chopped

-1 tbsp. Firebarns Original

-2 tbsp finely chopped dill pickles

-Salt and pepper to taste

-Micro sprouts for presentation

Ingredients for fried pickles:

-5 dill pickles, cut lengthwise into 4 pieces

-1 cup of flour

-2 eggs, beaten

-3/4 cup Panko breadcrumbs

-3/4 cup crumbled BBQ Ruffles

-Oil for cooking

Preparation:

-In a small bowl, combine the 2 mustards and olive oil. In a mixing bowl, combine beef, smoked meat, Montreal spices, green onion, Firebarns Original and pickles. Add the 2 mustard mixture, mix well, cover and refrigerate.

-Preheat cooking oil to 375F. In 3 plates add flour, eggs and bread crumbs, mix with BBQ chips. Dry the pickles with a paper towel and pass them in the flour, then in the eggs and finish with the crumb mixture. Dip in oil for 1 to 2 minutes or until pickles are golden brown.

Serve with a drizzle of mustard, sprouts and fried pickles.

Comments

  • Posted by Helene on

    Wow merci a faire cette semaine

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