BEEF CARPACCIO
This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.
Provided by Member 610488
Categories Easy
Time P5DT20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4-5 days to achieve maximum flavor. The beef should be turned every day.
- After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
- To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.
Nutrition Facts : Calories 2908.4, Fat 300, SaturatedFat 88, Cholesterol 237.2, Sodium 3499.6, Carbohydrate 14.5, Fiber 0.3, Sugar 8.1, Protein 26.9
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Ayub Jin
[email protected]This recipe is awful. Don't waste your time.
Nira Shek
[email protected]I would not recommend this recipe to anyone.
Nobuhle Zulu
[email protected]This recipe was a waste of time. It didn't turn out well at all.
yasser2228
[email protected]The beef in this recipe was a little tough. I would use a higher quality cut of meat next time.
Henry Drummond
[email protected]I found this recipe to be a bit too complicated. I would simplify it next time.
Samia Nassereddine
[email protected]This recipe was a little too bland for my taste. I would add more seasoning next time.
Brenda Nabwire
[email protected]I would definitely recommend this recipe to anyone who loves beef carpaccio.
Astrid Coulibaly
[email protected]This was a great recipe for a special occasion. It was elegant and delicious.
Ebrahim Khalil Bepari
[email protected]I loved the simplicity of this recipe. It's so easy to make and it's always a crowd-pleaser.
Rifat Rahman
[email protected]This carpaccio was delicious! I would definitely make it again.
Jhovan Rojo
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The beef was so tender and flavorful, and the sauce was perfect.
dibash sanu
[email protected]This recipe is a great way to use up leftover roast beef. I love the addition of the arugula and shaved Parmesan cheese.
Faizan Gujjar
[email protected]I've made this carpaccio several times now and it's always a winner. It's so easy to make and it's always delicious.
Itz Meh
[email protected]This carpaccio was a hit at my last dinner party! Everyone loved the delicate flavor of the beef and the crispy capers.