Friday, 03 June 2011

• How To Make Beef Carpaccio

  

  The history of beef carpaccio is quite interesting, although hazy. The gist is that some wealthy woman came into a restaurant somewhere in Italy and told the waiter that her doctor had instructed her to only eat raw meat. And then the name came from the artist Vittore Carpaccio, who tended to use similar colors of the dish in his paintings and also happened to be hanging in the restaurant. Anyways, I will be showing you how to make this simple and delicious appetizer.

  Don't be scared off by the raw meat, I've prepared it myself many times, and have also ordered it at restaurants and it's always great.

  Ingredients:

  • About 10 oz of beef tenderloin
  • A bunch of arugula
  • 2 tbsp of shaved parmesan cheese
  • 4 tbsp of olive oil
  • The juice of half a lemon
  • Salt and Pepper

  Utensils:

  • Cutting board
  • Sharp knife
  • Mallet
  • Plastic wrap

  Preparing Beef:

  1. Thinly slice beef across the grain (you could freeze it for a bit, and that could make cutting it much easier)
  2. Place the slices of beef on the plastic wrap in a fan shaped circle, cover with another piece of plastic wrap
  3. Use mallet to flatten meat
  4. When completely flattened, place meat on a plate and make it look pretty

  Garnish and Serve:

  1. Season meat with salt and pepper
  2. Add olive oil and lemon juice
  3. Grab a handful of arugula and place it on the meat
  4. Shave in some parm

  ...and you're done. I told you it was easy.
  
  Will you be trying this simple recipe?

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