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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jan turi
[email protected]I can't wait to try this recipe! The carpaccio looks so delicious.
H. M. Rasel
[email protected]This recipe is a great way to try something new. The carpaccio is a unique and delicious dish.
Julian Tim
[email protected]I love the simplicity of this recipe. The carpaccio is a great way to showcase the natural flavor of the beef.
Brandon Clausen
[email protected]This recipe is a great way to use up leftover beef. The carpaccio is a delicious and creative way to enjoy it.
Beautiful Chameleon La Flaca Harlee
[email protected]I've made this recipe with different types of beef, and it always turns out great.
yarik bebraaa
[email protected]This recipe is perfect for a light lunch or dinner. The carpaccio is so refreshing and flavorful.
Mohamed Ahmed Adan
[email protected]I love how easy this recipe is. The carpaccio is ready in just a few minutes.
Lane Ferrence
[email protected]This recipe is a great way to impress your guests. The carpaccio is so elegant and delicious.
Wayne Mcghee
[email protected]I made this recipe for a party, and it was a huge success. Everyone loved the carpaccio.
AwadShah Official
[email protected]This is the best carpaccio recipe I've ever tried. It's so easy to make, and the results are amazing.
Vladimir Djuric
[email protected]I've been making this recipe for years, and it's always a favorite. The carpaccio is so versatile, and it can be served with a variety of different toppings.
Halomontekhalo Halo
[email protected]I love this recipe! The carpaccio is always a hit with my guests.
Rimon Dk
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The carpaccio was absolutely delicious.
Pranav Sthapit
[email protected]I was a bit skeptical about trying this recipe, but I'm so glad I did! The carpaccio was amazing. It was so tender and flavorful.
Mary Ann Thomas
[email protected]This recipe is a keeper! The carpaccio was so delicious, and it was so easy to make. I will definitely be making this again.
Muhammad imranmiran Muhammad imranmiran
[email protected]I've made this recipe several times now, and it's always a hit. The carpaccio is so easy to make, and it's always so flavorful.
pigeon Gallery
[email protected]This was an excellent recipe! The carpaccio was melt-in-your-mouth delicious, and the flavor was amazing. I followed the recipe exactly, and it turned out perfectly.