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Steak Tartare

By on 12 Oct , 2014 in Steak | 1 comment

I watched with excitement as the beautiful cut of lean beef disappeared in the top opening of the grinder, just to soon start to reappear in the form of tiny meat snakes from the holes at the bottom and fall right into the Butcher’s plastic glove covered hands. He turned and showed the product to me, holding it in both palms, and asked if he should go through it with the grinder one more time. ‘Hell yeah, you should!’ He ground the meat once more ensuring maximum fineness and slid this beautiful big ball of protein into a nylon bag to weigh it. 800 grams exactly. This is gonna be truly epic, I thought. After all, what other food suits real men better than raw meat?

Gourmet Burgers With Bacon And Onion Rings

By on 13 Jul , 2014 in Burger | 0 comments

There hasn’t been any updates to the blog for some time now, but there has been a lot of other things going on in the past month, and the Meat n’ Metal team had to wait. It was, and will continue to be quiet an eventful summer for me but in order not to leave this blog completely on its own, I decided to organise a special Meat n’ Metal event where I currently am, in Kiev, featuring my beloved onion rings burger recipe I always wanted to write about.

Horseradish, Cheddar and Bacon Burgers

By on 8 Jun , 2014 in Burger | 0 comments

For our small team, summer time is burger time. Big time. It’s been the first consistent week of the real hot summer weather that we hate so much, and we can only survive this calamity thanks to the small everyday pleasures, like the one a monstrously tall double horseradish and bacon burger can give you on a lazy Sunday afternoon.

Hortobágy meat (and metal) pancakes

By on 6 Jun , 2014 in National Dishes | 0 comments

Hortobágy. The largest natural grassland in Europe. The horizon cuts the boundary between land and sky like a quick slash of a razor blade, only to be disrupted by an occasional herd of Hungarian grey cattle grazing in loose groups far, far away. Hortobágy. The name is synonymous with flatness. It is, indeed, as flat as the pancakes we were abut to roll up last afternoon to create the dish that originates from the wast expanse after which it was named.

Hortobágy meat pancakes are one of our favourite national dishes. It consists of large, thin pancakes filled with meat stew, rolled up and poured on top with a meat stock and sour cream sauce.

Sirloin Steak with Mustard and Black Pepper Sauce

By on 3 Jun , 2014 in Steak | 0 comments

We know. There is nothing special about steak. You just get yourself some fine sirloin or rib eye slices, throw it on a hot grill for a few minutes and eat it while it is fresh and juicy. Of course, there is more to it if you consider it an art, but dry-aging meat at home is beyond our current abilities. Therefore, we are kind of embarrassed to publish such a primitive recipe, but seriously, who doesn’t like steak? We certainly could not give into the temptation to make some during our last meat-ing.