📝 About This Recipe
Hailing from the historic Alsatian-German settlements of Medina County, Texas, Parisa is a legendary raw beef appetizer that bridges European tradition with Lone Star bold flavors. This savory tartare-style dish features lean beef cured by the acidity of fresh lime juice and the sharp bite of aged cheddar and jalapeños. It is a communal treasure, traditionally served in hunting camps and small-town meat markets, prized for its refreshing chill and complex, zesty profile.
🥗 Ingredients
The Meat Base
- 1 pound Beef Top Round or Eye of Round (very fresh, lean, and finely ground or hand-minced)
- 1/4 cup Fresh Lime Juice (approximately 2-3 juicy limes)
The Flavor Core
- 8 ounces Sharp Cheddar Cheese (finely grated by hand)
- 1/2 cup White Onion (very finely minced)
- 2-3 pieces Fresh Jalapeños (seeded and finely minced)
- 2 tablespoons Pickled Jalapeños (finely chopped for a vinegary kick)
Seasonings
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Coarse Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
👨🍳 Instructions
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1
Ensure all your equipment, including the mixing bowl and grinder/knife, is thoroughly cleaned and chilled in the freezer for 10 minutes before starting to maintain the meat's temperature.
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2
Trim any silver skin or fat from the beef. Parisa requires very lean meat; fat can create an unpleasant mouthfeel in raw preparations.
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3
Finely mince the beef by hand using a sharp chef's knife, or pulse it in a food processor until it reaches a coarse, uniform grind. Do not over-process into a paste.
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4
Place the minced beef into a large, chilled glass or stainless steel mixing bowl.
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5
Pour the fresh lime juice over the beef and fold it gently with a spatula. The acid will begin to 'cook' or cure the meat, turning it slightly opaque.
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6
Add the finely minced white onion and both the fresh and pickled jalapeños to the bowl.
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7
Incorporate the finely grated sharp cheddar cheese. It is vital to grate the cheese yourself rather than using pre-shredded bags for the best texture.
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8
Sprinkle the salt, black pepper, garlic powder, and cayenne pepper over the mixture.
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9
Using your hands or a sturdy spoon, mix the ingredients thoroughly until the cheese and aromatics are evenly distributed throughout the beef.
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10
Taste a small amount on a cracker and adjust the salt or lime juice if necessary. The flavor should be bright, salty, and sharp.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry and the lime juice to set the texture.
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12
Transfer the Parisa to a chilled serving platter or bowl just before serving to keep it as cold as possible.
💡 Chef's Tips
Always use the freshest beef possible from a trusted butcher; tell them you are making Parisa so they can provide the best cut. Keep the meat cold throughout the entire process to ensure safety and the best flavor. If you prefer a milder version, remove all seeds and ribs from the jalapeños before mincing. Do not let the Parisa sit at room temperature for more than 30 minutes; serve it over a bowl of ice if it's a warm day. Use a high-quality, aged cheddar (at least 12 months) for a sharper contrast against the rich beef.
🍽️ Serving Suggestions
Serve with classic saltine crackers—the traditional and best vessel for Parisa. Pair with a crisp, cold Texas-style Pilsner or a dry German Riesling to cut through the richness. Offer extra pickled jalapeños and lime wedges on the side for guests who want more zing. Accompany with thin slices of cold radish for an extra crunch and peppery bite.