It’s not everyone’s cup of tea…but a deliciously seasoned, Steak Tartare made with fresh ingredients can impress and indulge even the fussiest of palettes. It's no wonder this dish can be found served at high-end, fine dining restaurants the world over. The history of this dish is somewhat mysterious, drawing from a number of different cultures through different eras in time. Here’s a look at how this classic raw beef dish evolved...

The Mongolian Myth

The most popular legend surrounding steak tartare’s origins traces it back to Mongolian horsemen in the Middle Ages. As the story goes, Mongol riders under Genghis Khan softened meat by placing it under their saddles while riding. However, there’s little evidence to confirm this. What we do know is that raw meat dishes were indeed popular in Central Asia, and they likely influenced the raw dishes later found in Europe.

Eastern European Influence

The word “tartare” comes from the Tartars, a name Western Europeans used for the Mongols and Turkic people. When French chefs encountered Russian raw beef dishes, they named their adaptation "à la tartare." In the 19th century, French culinary tradition introduced the concept of preparing raw beef with garnishes, which later evolved into the tartare we know and love today.

French Refinement

The modern steak tartare was popularized in early 20th-century France. Classic French cookbooks in the early 1900s began including recipes for "beefsteak à l'Americaine," which consisted of chopped, raw beef mixed with seasonings and served with an egg yolk. In Paris, this evolved into steak tartare as we know it today: finely chopped or ground raw beef, seasoned with capers, onions, mustard, and Worcestershire sauce, often topped with an egg yolk.

Modern Popularity

Steak tartare gained international acclaim in the mid-20th century, especially in Europe and the United States. Its luxurious yet minimalist appeal made it a favorite at fine dining establishments, where it was often prepared tableside. Variations emerged, including tuna tartare in the 1980s, expanding the dish’s reach and appeal.

Today, steak tartare is enjoyed globally and comes in many creative forms, from classic French styles to modern variations with flavors from Asia, the Mediterranean, and beyond. The dish remains a symbol of culinary sophistication and raw, natural flavors.

A 'sosatie' is the South African'ism for kebabs. A perfect addition to any braai or BBQ because they are easy and quick to cook, and make for an easy hand-held eat for your guests. 

These lamb sosaties are marinated in a delicious curry powder with the addition of peach chutney for a delicious sweet & savory flavor profile that goes deliciously with lamb.

Give them a go - you won't be sorry!

Why Braised?

Braising is a cooking method that involves slow-cooking meat or vegetables in a covered pot or pan with a small amount of liquid. It's a popular technique for tougher cuts of meat because it helps to tenderize them through low, moist heat over an extended period.

How to Achieve the Perfect Braise?

1. Choose the Right Cut: Lamb shanks are a great choice for braising because they are tough cuts that benefit from slow cooking. They have a lot of connective tissue that breaks down during braising, resulting in tender, flavorful meat. Other cuts suitable for braising include shoulder and leg.
2. Sear the Meat: Before braising, it's important to sear the lamb shanks on all sides. This step helps to develop flavor by caramelizing the meat and creates a nice crust. Searing also helps to lock in juices.
3. Use Aromatics: Aromatics like onions, carrots, celery, and garlic add depth of flavor to the braising liquid. These vegetables release their flavors as they cook and infuse the meat with their delicious essence.
4. Choose the Right Liquid: While water can be used for braising, using flavorful liquids like wine, broth, or a combination of both adds richness and complexity to the dish. Red wine is a classic choice for lamb, but you can also use white wine or beer depending on your preference.
5. Low and Slow Cooking: Braising is a slow cooking method that requires low heat over a long period of time. This allows the collagen in the meat to break down, resulting in tender, succulent meat. Make sure to maintain a gentle simmer throughout the cooking process.
6. Keep it Covered: It's important to cover the pot or skillet when braising to trap moisture and heat. This helps the meat cook evenly and prevents it from drying out.
7. Check for Doneness: Lamb shanks are done when the meat is fork-tender and easily pulls away from the bone. This typically takes about 2.5 to 3 hours of braising, but cooking times may vary depending on the size of the shanks and your oven.
8. Rest Before Serving: Once the lamb shanks are done braising, allow them to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.