Well, I finally found the 'perfect' recipe for mititei using an old 1920's recipe written in Romanian. If you know Romanian, you can click on the link. Ok, I don't know for sure if the story is true, but the recipe was a winner! Granted, the recipe left out the amount of liquid that was needed and the salt amount. But who cares. I figured I could come up with my own amounts...and it worked.
I have tried making mititei for some time now, and have always been disappointed with the results. Texture and taste weren't there. I even used a food processor to "grind" the meat, hoping to get the right consistency of the meat....to no avail.The mititei should have a light and 'spongy' feel to them... definitely not dense. I know some people use other cuts of meat such as pork....but to me, the mititei should be all beef. I also did not know the exact spices that were used in a mititei recipe. I just wasn't able to come up with a winning recipe. I loved the combination of the spices used in this recipe. Somehow, I thought you would only use savory, garlic and salt...hmmm, what a revelation!
I remember eating mititei in Romania, and I could never even come close to anything like them. But the minute I bit into one of these, I knew it was pretty close. I am really excited about this recipe. Here are some shortcuts/secrets that have made this recipe a winner for me....
Now, the recipe has you boil beef bones to a gelatinous liquid. I know it would take some time to achieve that...quite a few hours, actually. I needed and wanted to make this recipe easy enough for the home cook. I chose to use some ready-made beef stock, to which I added some unflavored gelatin. This would "mimic" the homemade gelatinous beef stock the recipe required. I also chose to use a cut of beef that would be easily available to everyone and eliminate the hassle of finding the neck meat the recipe required.
I also researched the names of the spices and found that summer savory was the closest to the Romanian herb called "cimbru"...you could as well use regular savory. Thyme is too strong, it wouldn't work as well(that's my personal opinion). The recipe required "chimion turcesc" or Turkish cumin. Supposedly, it is just plain old cumin. I think, however, that it may be a bit different, as I found it just a bit overpowering. Nonetheless, the overall taste and texture was incredible! I am finally sharing my version for the best mititei, according to me(and a few others:))! I happened to make regular dinner size mititei, as well as a smaller appetizer version. I really hope you can give these a try and let me know what you think. Hope you enjoy...
UPDATE: Doing a bit more research, could the "Turkish cumin" be mistranslated? Could it be caraway seed?.... I really don't know... I have yet to try it with caraway.
Update 2: Using a standard mixer to mix(knead) the meat works wonderful! Cuts down time and energy... and makes a beautiful "mici" paste.
7/4/14. Ok, after making this again, I still enjoy mixing the mici paste by hand... I feel it ends up having a better texture.
Update 3. 7/4/14. Experimenting with the recipe... made the mici paste using meat I had at my disposal... ended up using store-bought ground beef (1 lb organic grass-fed beef 85/15)+ used some veal osso bucco shanks(deboned and ground myself). I reduced some of the spices/garlic but basically kept the other ingredients as posted. Also to cut down on time, I started grinding and mixing in the early AM and finished second part of the mixing late PM.... grilled the following day. For grilling, I started the mici on high heat, seared all sides(making sure you turn only after the meat naturally releases from the grill without forcing them)... and then I lowered the heat and turned the mici often until cooked to medium. Loved the result. Attached new photos.
Note: If you think you might find the spices too strong(or overpowering).... opt to mix the spice mixture and use less of it.
7/4/14. Ok, after making this again, I still enjoy mixing the mici paste by hand... I feel it ends up having a better texture.
Update 3. 7/4/14. Experimenting with the recipe... made the mici paste using meat I had at my disposal... ended up using store-bought ground beef (1 lb organic grass-fed beef 85/15)+ used some veal osso bucco shanks(deboned and ground myself). I reduced some of the spices/garlic but basically kept the other ingredients as posted. Also to cut down on time, I started grinding and mixing in the early AM and finished second part of the mixing late PM.... grilled the following day. For grilling, I started the mici on high heat, seared all sides(making sure you turn only after the meat naturally releases from the grill without forcing them)... and then I lowered the heat and turned the mici often until cooked to medium. Loved the result. Attached new photos.
Note: If you think you might find the spices too strong(or overpowering).... opt to mix the spice mixture and use less of it.
Tip: if you are thinking of freezing the uncooked mititei, don't. It won't be the same, somehow the gelatin breaks down, and as you cook them, the liquid seeps right out of them. Believe me, I tried:) They are still pretty good, but not the same.
You will need: This makes about 25 mititei
1 kg(2.25lbs) beef chuck
3 tsps summer savory(or regular savory, if you can't find summer savory)
1 tsp allspice
1/2 tsp ground coriander
1/2 tsp Turkish cumin (or caraway?)
1/4 tsp star anise, ground
1 tsp+a pinch kosher salt
2 tsps freshly ground pepper
2 tsp baking soda ( I used 2 1/4 tsp)
1 tsp lemon juice
Liquids:
1/2 tsp unflavored gelatin
1 cup beef stock
1 head of garlic, crushed
1/2 cup warm water
Directions:
Day 1:
1. Get your beef and spices all ready, along with the lemon juice and baking powder.
2. Grind beef 3 times. Yes, 3 times...ok, if you insist 2x (but I did mine 3x)! That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.
3. Place the meat in a large bowl.
3. Place the meat in a large bowl.
4. Combine spices including salt and set aside.
5. Combine gelatin and beef broth and set aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.
8. Add the lemon juice to baking soda. Let it sizzle.
9. Add baking soda mixture to the ground beef.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.
12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough", if you can imagine that(I've contemplated on doing this in a mixer, haven't personally done it so... I've used the mixer to knead the meat and it works wonderful! I use the paddle attachment and beat on medium for 10-15 minutes. Highly recommend the mixer!).
13. Cover the bowl well with plastic wrap and refrigerate overnight.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.
Day 2:
1. Take meat out and let it come to room temp. Warm( don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the rest of the broth a little at a time. Do this for 15 minutes. 6. Add the garlic water little by little and mix again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.
Day 3 (or Day 2 evening):
1. Take meat out and bring to room temp.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill on high.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water(similar to the one that is added to the meat mixture)... as you grill them(I skipped that). Just be careful and don't burn them or overcook them. If need be test one for doneness.
8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.
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