Description
Ingredients
For this authentic tiger meat in German recipe, you’ll need:
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- 1 pound high-quality fresh beef (preferably sirloin), finely ground
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- 1 small onion, very finely minced (about 1/2 cup)
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- 2 cloves garlic, minced into a paste
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- 1 tablespoon Worcestershire sauce
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- 1 teaspoon salt
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- 1/2 teaspoon freshly ground black pepper
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- 1/4 teaspoon cayenne pepper (adjust to taste)
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- 1 tablespoon fresh lemon juice
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- 2 tablespoons good quality pickle relish (optional, but authentic)
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- Crackers or toast points for serving
Instructions
Ask your butcher for the freshest sirloin or top round, and have them grind it fresh that day. If grinding yourself, partially freeze the beef first for easier grinding. Place the freshly ground beef in a large glass bowl.
Trust me on this one, friends – the quality of your beef will make or break this recipe. When I made tiger meat for my in-laws the first time, my father-in-law (who grew up with an authentic tiger meat in German recipe) could tell I’d used top-quality beef, and that made all the difference.
Add the very finely minced onion, garlic paste, Worcestershire sauce, salt, black pepper, and cayenne pepper to the beef. The onion needs to be almost paste-like in consistency – we don’t want chunky pieces in our elegant tiger meat!
Little Lila loves to help me measure the spices for this recipe. I set everything out in little bowls, and she carefully adds each one (though I handle the cayenne to avoid any tearful eyes if she touches her face afterward!).
Using clean hands (I wear food-safe gloves for this step), gently but thoroughly mix all the ingredients. You want everything evenly distributed without overworking the meat. The texture should be uniform and slightly sticky.
Drizzle the lemon juice over the mixture and incorporate it gently. If using pickle relish, fold it in now. This adds a traditional tangy element that balances the richness of the beef.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is preferable. This resting time allows all those wonderful flavors to meld and develop. The tiger meat recipe will develop a deeper flavor profile the longer it sits (within reason – it should be consumed within 24 hours for food safety).
When ready to serve, give the mixture one final stir. Transfer to a decorative serving bowl, surrounded by an assortment of crackers, toast points, or pumpernickel bread. A small spoon or spreader will help your guests enjoy this delicacy properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65
Keywords: tiger meat in German recipe, authentic tiger meat, raw beef appetizer, German beef spread