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Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

I've been delving into different raw meat recipes. Here's a nice one, very yummy.

Raw Beef, Thai Style (Laab Isaan)

(this is taken from Nourishing Traditions)

1/2 pound beef brisket, frozen 14 days, partially thawed, sliced very thin
2 TBS lemon juice
2 TBS fish sauce
1 tsp red chili powder
1 jalapeno pepper, seeded and thinly sliced
2 green onions, sliced very thin
1/3 cup each cilantro and mint leaves, chopped

Process meat slices briefly in food processor to a consistency somewhat coarser than hamburger. Mix lemon juice, fish sauce, cayenne pepper, green onion, chopped cilantro and mint. Mix well with meat and marinate covered, for several hours. Served mounded on a plate, garnished with cilantro and mint. It says to surround with romaine leaves also, if you think it looks pretty go for it, but remember to throw the lettuce away when you're done! Wink

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

do you think the lemon is for flavour or germ killing?
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Ground or sliced thin raw beef
Soy sauce
chopped scallion
optional: ginger, cayenne,
Mix together and eat

ALternately.... wrap meat in pieces of nori to make little dumplings and dip in soy sauce, eat each dumpling with a slice of pickled ginger.
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

Hmm, I'm not sure what the intention of the lemon juice is. Does the acidity of the lemon cook the meat a little? It does give it a nice taste.

Dean · Joined: 20 May 2006 Posts: 1142

The acidity of the lemon might kill some pathogens.

I am REALLY interested in this... since my long term goal is to eat raw meat almost exclusively (or at least predominantly). I would be doing it now if it was not for those nasties. Does anyone know if the sauces that are for putting on raw meat have ingredients in them that are suppose to kill pathogens... like vinegar or lemon or whatever?

If you want to improve your health for real... raw meat is the only way to go... gotta include some of it in your diet. Wish I could now. Just too chicken to do so!
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Rob21370 · Posted: Tue May 23, 2006 9:41 pm Post subject:

I've been eating my beef raw for about the last 2 1/2 months. I guess I started around mid March. The first couple times I had to really force myself to eat it because I was so nervous. I cook the outside to take care of anything on the surface then the inside is raw...and I mean RAW. Most of the time the middle is still fairly cool.

The best thing about that is I don't really have to worry about the type of beef I eat, since even the toughest cuts are tender when raw. Beef short ribs are one of my favorites and a perfect example (had it for lunch too). The texture is wonderful, almost like pasta, and it starts breaking down right in your mouth. It's also sweeter than cooked beef too. I can't even eat a rare steak these days, let alone something medium or medium rare (yuck!).

Heather · Posted: Tue May 23, 2006 11:49 pm Post subject:

Dean · Joined: 20 May 2006 Posts: 1142

WOW! You guys ROCK! Hope I can get to where you are with this WOE!
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Rob21370 · Posted: Wed May 24, 2006 2:36 am Post subject:

Heather · Posted: Wed May 24, 2006 3:43 am Post subject:

That is only beef steak, I haven't tried anything else raw. With the beef steak I also run it by the frying pan or bbq. My kids love it that way, my husband is the only one who flinches...

I have never ordered at a restaurant, have you Rob?

Rob21370 · Posted: Wed May 24, 2006 4:29 am Post subject:

Dean · Joined: 20 May 2006 Posts: 1142

Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

I guess I really should have posted this in the recipe section, oh well Roll Eyes

Dean · Joined: 20 May 2006 Posts: 1142

You can move this thread over there, April... you are the Moderator of this Forum! Smile

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Short a few marbles.

Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

Yes, umm, err. Can you tell this is the first time I have moderated? No worries, I'll get the hang of it...I swear! Laugh

bleublonde · Posted: Fri Oct 05, 2007 9:52 am Post subject:

Could you leave the meat in thin slices instead of grinding it? And has anyone tried this without the mint?
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dhania · Posted: Fri Oct 05, 2007 9:59 am Post subject:

you can always do this without the mint, or add other herbs, lemongrass is nice, even plai nole parsley will work. In Asia this is often made with what is referred to as Vietnamese mint (or coriander) because it tastes a little like both, but is not related to either of these, most Asian stores carry it as rau ram or laksa leaf, I think the Thai call it pak pai.

And yes, you can slice thinly, but the traditional way is very finely minced / ground, it is a matter of texture as well as using tougher parts of meat, and the marinade permeating into the meat.

bleublonde · Posted: Fri Oct 05, 2007 10:20 am Post subject:

Thanks, Dhania!

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~Alisa