Beef carpaccio is a gourmet dish. It is served almost raw, seasoned in citrus juice as a marinade and seasoned with spices. But the beef must be steamy!
Cooking description:
The owner of the bar developed a unique dish for the famous Venetian countess, whom the doctor forbade to eat cooked meat. That is why the chef simply marinated thin slices of fresh beef in citrus juice and named the dish after Vittore Carpaccio, the artist who preferred burgundy in his paintings.
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Meat / Beef
Dish: Snacks
Ingredients:
- Steamed beef - 250-300 grams
- Lemon - 0.5 Pieces
- Vegetable oil - 20-25 Milliliters
- Salt - 3 Pinches
- Ground black pepper - 3 Pinches
- Lettuce - To taste (to serve)
- Red currant - To taste (for serving)
Servings: 3-4
How to cook "Beef Carpaccio"
Prepare the indicated ingredients. Choose beef without greasy streaks, give preference to pulp. Rinse the meat in water, freeze it in the freezer for about 10-15 minutes, depending on the size of the piece, to make it easier to cut. Cut carefully into slices using a sharp knife. The meat slices should be very thin. Place the slices in a bowl or plate. Squeeze the juice from half of the lemon onto the meat and gently massage the slices so that they absorb the lemon juice, it will act as a marinade. Leave everything on for about 10-15 minutes. During this time, denaturation of meat proteins will occur. If lemon is not available, use a sour lime or orange. After the specified time, rinse the lettuce leaves, form a circle from the meat on a plate and put the washed greens in the middle. Season the beef with salt and pepper to tastegarnish with red currants or pomegranate seeds. Serve chilled beef carpaccio with a glass of white wine. Garnish with dill or parsley.
