📝 About This Recipe
A legendary staple of the Upper Midwest, Tiger Meat is a bold, raw beef preparation that is as daring as it is delicious. This rustic appetizer combines ultra-fresh, lean beef with a sharp kick of cayenne, aromatic onions, and savory spices to create a spreadable delicacy. Perfectly chilled and served on crisp crackers, it is the ultimate conversation starter for any gathering of adventurous food lovers.
🥗 Ingredients
The Meat Base
- 2 pounds Lean Beef (Top Round or Eye of Round) (trimmed of all fat and silver skin)
Aromatics and Spices
- 1 medium White Onion (very finely minced)
- 3 cloves Garlic (pressed or minced into a paste)
- 2 teaspoons Sea Salt
- 1 teaspoon Coarsely Ground Black Pepper
- 1 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Dry Mustard Powder
Binders and Brighteners
- 1 large Egg Yolk (pasteurized for safety)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (vinegar-based like Tabasco)
- 1 teaspoon White Vinegar
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 2 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place your meat grinder attachments (auger, blade, and plate) and a large stainless steel mixing bowl in the freezer for at least 20 minutes before starting. Keeping everything cold is essential for safety and texture.
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2
Trim the beef thoroughly, removing any visible fat, gristle, or connective tissue. Cut the lean meat into 1-inch cubes.
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3
Place the beef cubes on a baking sheet in a single layer and freeze for 15-20 minutes until the edges are firm but the centers are still soft. This ensures a clean grind rather than 'smearing' the meat.
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4
Using a medium-hole grinding plate, grind the partially frozen beef into the chilled stainless steel bowl.
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5
Finely mince the white onion until it is almost a pulp. You want the flavor to permeate the meat without having large, crunchy chunks.
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6
In a small chilled ramekin, whisk together the pasteurized egg yolk, Worcestershire sauce, hot sauce, and white vinegar until emulsified.
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7
Sprinkle the sea salt, black pepper, cayenne, celery salt, and mustard powder evenly over the ground beef.
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8
Add the minced onion and garlic paste to the bowl.
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9
Pour the liquid egg mixture over the beef. Using a chilled spoon or clean hands, gently fold the ingredients together. Do not over-mix; stop as soon as the spices and liquids are evenly distributed.
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10
Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the meat to prevent oxidation.
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11
Refrigerate the mixture for at least 30 minutes to allow the flavors to marry and the salt to cure the meat slightly.
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12
Transfer the Tiger Meat to a cold serving dish, garnish generously with fresh chives, and serve immediately with crackers.
💡 Chef's Tips
Always inform your butcher that you intend to consume the beef raw so they can provide the freshest cut from a whole subprimal. Ensure all equipment is sterilized and kept ice-cold throughout the process to prevent bacterial growth. If you do not have a grinder, you can hand-mince the beef with a very sharp knife, but avoid using a food processor as it creates an unappealing paste. Use pasteurized eggs found in the dairy aisle to eliminate the risk of salmonella while maintaining the traditional creamy texture. Tiger meat is best consumed within 2-4 hours of preparation; discard any leftovers that have sat at room temperature for more than 30 minutes.
🍽️ Serving Suggestions
Serve with classic, salty Saltine crackers or thick-cut rye bread for an authentic Midwestern experience. Pair with a crisp, bitter India Pale Ale (IPA) or a very cold pilsner to complement the spice. Provide a side of sharp pickled vegetables, such as cornichons or pickled jalapeños, to cut through the richness. Offer a small bowl of extra cayenne or red pepper flakes on the side for those who want to 'tiger up' their serving. A slice of extra-sharp Wisconsin white cheddar cheese is a fantastic accompaniment on the cracker.