Beef carpaccio is one of the most famous dishes in the whole world. It was invented by one Italian chef and owner of the restaurant - Giuseppe Cipriani. This dish is prepared quite simply, you need to thinly chop the raw meat and season with a light sauce. This dish is considered one of the most popular cold snacks in the whole world, however in the countries of the former USSR it still does not have such a stunning popularity. Here will be presented various options for cooking beef carpaccio at home.
Classic recipe
Before preparing various modern variations of this dish, you first need to understand how it is prepared according to the original recipe. Before cooking, you must first freeze the meat well so that it can be cut thin enough. The calorie content of the dish is 126 kcal per 100 g of product.
List of ingredients
To prepare this dish, you first need to get these products:
- beef tenderloin - 400 g (meat must be fresh, as it is used raw);
- one lemon;
- a small amount of parmesan;
- olive oil;
- arugula;
- sesame seeds;
- thyme, rosemary and salt.
Cooking method
So that cooking this appetizer does not seem difficult to you, it is recommended that you follow the step-by-step instructions exactly:
- Take the required amount of beef tenderloin, very well clean it from the film and veins. If you take this process not seriously enough, then some pieces of the dish will simply be impossible to chew.
- Rinse the meat product under a stream of cold water, then dry it with paper towels or napkins. Wrap the tenderloin in cling film and put it in the freezer for 1 hour.
- While the meat is cooling, you can begin to prepare the remaining ingredients. Parmesan needs to be cut into very thin slices, not every person has a slicer at home - a device that can cut products very thinly. In this case, you can use the usual peeler. The cheese is hard enough and will cut well.
- Put the arugula in cold water, let it stay there for 10 minutes, then take out the greens and put it on napkins to remove excess liquid.
- When one hour has passed, it is necessary to get the tenderloin from the freezer and cut it very thinly. Note! The peculiarity of carpaccio is precisely in an incredibly thin cut, then the meat is incredibly tender. If the pieces are too thick, then eating such a dish will be quite problematic.
- Sprinkle sliced meat with lemon juice and put in the refrigerator again for a while. So that the prepared tenderloin is not saturated with the smells of the refrigerator, it must be covered with cling film.
- Take a plate, carefully lay out the tenderloin slices on it, put in the center the parmesan mixed with arugula, seasoned with olive oil. The meat also needs to be sprinkled with oil, salt and add various spices or herbs. Sprinkle everything with sesame seeds.
The preparation of this dish was based on the use of ordinary beef. If you want to make marbled beef carpaccio, then the cooking process will not be any different. This will be only one difference - marbled meat has a more refined and delicate taste.
Beef Carpaccio Recipe at Home
As you already know, in order to cook this dish deliciously, you need to cut the meat very thinly. It is very difficult for a person who is not so often faced with cooking or is first going to cook carpaccio to make perfectly thin slices. In this case, you can deviate from the classics and make a dish based on smoked beef. The caloric content of such carpaccio is 133 kcal / 100 g.
Essential Cooking Products
- half a kilogram of smoked beef;
- 40 g mustard;
- one lemon;
- some olive oil and parmesan;
- 1-2 teaspoons of honey.
Since smoked beef already has a certain taste, you should not use a large number of spices here, you can add just a little thyme.
How to cook
The cooking process is quite similar to the previous recipe. First, meat must also be put in the freezer so that it becomes hard enough, after which it can be cut into thin slices.
While the main product is cooling, you should prepare a light beef carpaccio sauce. To do this, take a small deep container in which to mix mustard, olive oil, lemon juice and melted honey. Mix everything thoroughly.
Parmesan can be cut into thin slices, or you can just grate it on a fine grater. In this case, the shape of the sliced cheese does not play a big role. Arrange the sliced meat on a plate, put a bowl with sauce in the center. Sprinkle smoked beef with lemon juice and olive oil.
Serving this kind of carpaccio is recommended along with grilled vegetables.
Beef Carpaccio Miratorg
More recently, Russia's largest beef producer has launched carpaccio production. The dish is made from the outer thigh of young gobies, due to which a high quality product is achieved. Including carpaccio and marbled beef.
Thanks to special tight packaging, the product can be stored at temperatures up to +4 degrees for 14 days. The meat is already seasoned with olive oil, lemon and spices. A person can only unpack the packaging, put the slices of beef on a plate and serve them with arugula and parmesan.
By monitoring reviews on the Internet from buyers of these products, we can draw certain conclusions:
- It uses high-quality, and most importantly, fresh meat.
- The product is seasoned in the best traditions of a classic dish.
- Slices are very thin, so the meat is chewed very easily.
Despite the large number of positive reviews, many people often complain about improper storage of the product at retail outlets. Although the manufacturer’s fault is not in this, it is imperative to watch that the temperature in the refrigerators is observed. Otherwise, the use of a spoiled product can lead to very serious consequences.
Roasted Beef Carpaccio
Just because this dish is served raw, it does not have much popularity among the general population. In this case, people often fry the meat a little so that it is covered with a finished crust on top.
Note! The meat should only be slightly fried, it is strictly forbidden to overexpose it and completely cook, because it will be a completely different dish.
For cooking, you need to take so many products:
- 400 g of beef tenderloin (it is important to choose a small piece, it is recommended to buy a product from a young bull);
- 100 g parmesan;
- some olive oil;
- one lemon and 100 g butter.
Cooking
Veal or beef tenderloin must be carefully cleaned from the film, remove all veins. After that, put on the fire a grill pan or an ordinary pan with a thick bottom. Heat it well and melt the required amount of butter. Put the tenderloin into the pan and fry it on each side for 3 minutes.
Remove the prepared meat product from heating and wrap in cling film. Put the tenderloin in the freezer for 2-3 hours. Attention! It is forbidden to increase the time of roasting beef, when cut, the meat should have a beautiful edging, no more, inside the product should be damp.
After the allotted time, remove the meat from the freezer and cut into thin slices. Put on a plate drizzle with lemon, olive oil, add salt and various herbs. You can use marjoram, oregano, thyme. After grating the cheese on a fine grater and generously sprinkle them over the entire surface of the dish.
Now you know how to cook beef carpaccio at home in various ways. Even if you have never eaten this dish, you should definitely cook it and make sure that it has gained world fame for a reason, because it is really a real culinary masterpiece.