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35 min
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Ohhh mamma, this beef tartare is exactly what you didn’t know you needed. Knife chopped beef tartare made with chuck tender, a cut comes from the shoulder area and known for its rich, beefy flavor. I added capers, shallots, fresh oregano leaves, chili, sumac, pickled lemon and extra virgin olive oil. What a party! To complete the bite, I served the tartare on a toasty homemade challah with a thick layer of spicy mustard. I planned to serve it for friends who came over that evening, but Zikki and I ended up eating everything.
Using your hands, shred the mozzarella into thin strings. When getting to the end of the piece, grate it with a grater. Add the shredded/grated mozzarella into a bowl.
Add salt and cover with heavy cream.
Cover and place in the fridge for at least 30 min.
Take out from the fridge and mix. If you want a softer texture- add a bit more heavy cream and mix until you receive the desire consistency.
YASSS!
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