Meaty, bold, delicious!
Belgian lunch classic, also popular in Southern Netherlands. This dish is composed of chopped / minced beef, seasoned and served in a sandwich or as topping for toast. One for the meat lovers!
Recipe
Serves: 2 | Time: 10min (+ time to chop/mince meat if applicable)
Ingredients
- 200g tartar grade minced beef, or 200g beef filet or rib eye chopped very fine (1/2lb)
- 1/4 onion, finely diced
- White wine vinegar (optional – I use it to lightly pickle the onion)
- Capers, chopped
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Salt
- Pepper
- Parsley
- Bread, to serve
Method
- Finely dice onion, and soak in a dash of vinegar, if using, to reduce the bite of raw onion. You can also soak onion in water but I find it less effective.
- Chop capers.
- Mix ingredients to taste: beef, onion, capers, mayonnaise, mustard, Worcestershire, salt, pepper, parsley.
- Store in the fridge for later or serve immediately on toast or in a sandwich.
- Enjoy!
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions to adapt the sandwich to your preferences, diet and ingredients available to you.
Core: Raw beef.
Substitutions: Seasoning, bread, format (toast, sandwich or other). You can remove and add seasoning to your taste.
| Recipe components | Possible substitutions* |
| Tartar grade minced beef | • Beef filet or rib eye, minced or finely chopped with a knife |
| Other seasoning | • Ketchup • Whole grain mustard • Tabasco • Cayenne pepper • Chives |
Country
Belgium
Belgium
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