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Recipe

Graubünden Dried Meat

kulinarik_altstadt_stern_buendnerfleisch.jpg
They are up to 35 cm long, red and juicy - the Graubünden Dried Meat pieces. In a complex working process, the pieces of beef are processed and refined into specialities. Each piece of Graubünden Dried Meat carries a piece of age-old tradition and traditional knowledge. And when such an «energy donor» - cut wafer-thin and eaten by hand - also tastes delicious, then you can well understand why this natural product has become an unmistakable part of the canton.

Recipe Graubünden Dried Meat - Tartar

Ingredients (for approx. 4 people)

  • 50 g egg sponges cleanly prepared
  • 150 g Graubünden Dried Meat cut into slices. Remove the tough outer layer. 
  • 1 tbsp each carrot and courgette cubes 
  • 1 egg yolk

Preparation 

  • Toss the egg sponges briefly in a little butter and leave to dry in a sieve.
  • Chop finely. 
  • Cut the Graubünden Dried Meat into very fine cubes.
  • Add the mushrooms to the meat.
  • Add the carrot and courgette cubes and the egg yolk.
  • Season to taste and mix well.

Serving 
Divide the tartare into four portions and form into rounds, serve with the egg sponges and toast.