Preparation time: 30 minutes
Cooking time: 0 minutes
2 slices good, fresh baked rye bread
8 ounces of very very fresh beef
1 slice of some sort of very strong white cheese
1 clove chopped garlic
2 tsp home made mustard
2 tsp freshly grated horseradish
1 Pale and Refreshing beer (Blue Moon, Hoegarten, some sort of IPA, etc)
Depending on what sort of beef you have to work with, I recommend chopping it finely, or grinding it roughly. Start from the largest piece you can (I sometime french roasts for this if I'm serving several people), remove as much fat and connective tissue as possible. Use the food processor or a grinder to get it to a texture where it will barely clump together when you squeeze it. Mix in the garlic and a pinch of salt to taste (salt in this case makes it taste beefier and more defined). Re-chill the beef till it is nice and cold.
Freshly grate your horseradish fairly roughly with a basic box grater. If you don't have the intestinal fortitude for this, I suggest a hot dog.
Toast the slices of rye bread, set aside.
Prepare your bread with the horseradish and mustard. Spread the beef and combine with the cheese.
Eat immediately, while the beef is cold and the bread is hot and crunchy. You must must have a beer for the flavor contrast. I also like fresh pickled ginger and fresh from the fryer potato chips with this meal. Good, simple ingredients that compliment each other while providing a lot of contrast.
Note: If you are worried about getting sick, make a thin patty and cook for 10 seconds on a side in a searing hot pan. It isn't going to be as good or satisfying for your inner carnivore, but it's still damn tasty.