Beef carpaccio at home: recipes, features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef carpaccio is one of the most famous dishes in the world. It was invented by one Italian chef and restaurant owner - Giuseppe Cipriani. This dish is prepared quite simply, you need to thinly slice the raw meat and season with a light sauce. This dish is considered one of the most popular cold appetizers all over the world, but in the countries of the former USSR it does not yet have such overwhelming popularity. Here will be presented various options for cooking beef carpaccio at home.

Classic recipe

Before you can prepare 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 thinly 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 acquire the following products:

• beef tenderloin - 400 g (meat must be fresh, as it is eaten raw);
• one lemon;
• a small amount of parmesan;
• olive oil;
• arugula;
• sesame seeds;
• thyme, rosemary and s alt.

Cooking method

To make cooking this appetizer not difficult for you, it is recommended to follow the step-by-step instructions exactly:

1. Take the required amount of beef tenderloin, clean it very well from the film and veins. If this process is not taken seriously enough, then some pieces of the dish will simply be impossible to chew.
2. Rinse the meat product under running 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.
3. While the meat is cooling, you can start preparing the rest of the ingredients. Parmesan must be cut into very thin pieces, not every person has a slicer at home - a device that can cut food very thinly. In this case, you can use a regular vegetable peeler. The cheese is fairly firm and will cut nicely.
4. Put the arugula in cold water, let it sit there for 10 minutes, then take out the greens and spread on napkins to remove excess liquid.
5. When one hour has passed, you need to get the tenderloin from the freezer and cut it very thinly. Note! The peculiarity of carpaccio lies precisely inincredibly thin slices, then the meat is incredibly tender. If the pieces are too thick, then eating such a dish will be quite problematic.
6. Sprinkle the chopped pieces of meat with lemon juice and put back in the refrigerator for a while. So that the prepared tenderloin is not saturated with the smells of the refrigerator, it must be covered with cling film.
7. Take a plate, carefully lay out slices of tenderloin on it, put Parmesan mixed with arugula and seasoned with olive oil in the center. The meat also needs to be sprinkled with oil, s alt and add various spices or herbs. Sprinkle everything with sesame seeds.

The preparation of this dish was based on the use of regular beef. If you want to make marbled beef carpaccio, then the cooking process will not be any different. There will be only one difference in this - marbled meat has a more refined and delicate taste.

Recipe for homemade beef carpaccio

As you already know, to cook this dish deliciously, you need to cut the meat very thinly. For a person who does not often encounter cooking or is going to cook carpaccio for the first time, it will be very difficult to make perfectly thin slices. In this case, you can deviate from the classics and make a dish based on smoked beef. The calorie content of this carpaccio is 133 kcal/100 g.

Essential items for cooking

• half a kilo of smoked beef;
• 40g mustard;
• one lemon;
• a little olive oil and parmesan;
• 1-2 teaspoons of honey.

Since smoked beef already has a certain taste, you should not use a large amount of spices here, you can add just a little thyme.

How to cook

The cooking process is quite similar to the previous recipe. First, the meat must also be put in the freezer so that it becomes firm enough, after which it can be cut into thin slices.

While the main product is cooling, you should prepare a light sauce for beef carpaccio. 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 on a fine grater. In this case, the shape of the sliced cheese does not play a big role. Arrange the chopped meat on a plate, put a bowl with sauce in the center. Drizzle the smoked beef with lemon juice and olive oil.

Serve this kind of carpaccio with grilled vegetables.

Miratorg beef carpaccio

Most recently, the largest beef producer in Russia launched the production of carpaccio. The dish is made from the outer part of the thigh of young bulls, which ensures a high quality of the product. Carpaccio is also made from marbled beef.

Due to special sealed packaging, the product can be stored at temperatures up to +4degrees for 14 days. The meat is already seasoned with olive oil, lemon and spices. The only thing left for a person to do is unpack the package, put the slices of beef on a plate and serve them along with arugula and parmesan.

Monitoring online reviews from buyers of these products, we can draw certain conclusions:

1. Use quality, and most importantly, fresh meat.
2. The product is seasoned in the best traditions of a classic dish.
3. The slices are very thin, so the meat is very easy to chew.

Despite the large number of positive reviews, many people often complain about improper storage of the product in retail outlets. Although this is not the fault of the manufacturer, it is imperative to ensure that the temperature in the refrigerators is observed in accordance with the storage conditions. Otherwise, the use of a spoiled product can lead to very serious consequences.

Roast beef carpaccio

Precisely because this dish is served raw, it is not very popular among the general population. In this case, people often sear the meat a little so that it is covered with a finished crust on top.

Pay attention! The meat should only be fried a little, it is strictly forbidden to overcook it and completely cook it, because it will be a completely different dish.

For cooking, you need to take the following amount of food:

• 400 g beef tenderloin (it is important to choose a small piece, it is recommended to buy a product from a youngbull);
• 100g Parmesan;
• a little olive oil;
• one lemon and 100 g butter.

Cooking the dish

Veal or beef tenderloin must be carefully cleaned from the film, remove all veins. After that, put a grill pan or a regular frying pan with a thick bottom on the fire. Heat it well and melt the required amount of butter. Put the tenderloin in the pan and fry it on each side for 3 minutes.

Remove the prepared meat product from heat and wrap in cling film. Put the tenderloin in the freezer for 2-3 hours. Attention! It is forbidden to increase the roasting time of beef, when cut, the meat should have a beautiful edging, no more, the product should be damp inside.

After the allotted time, take the meat out of the freezer and cut into thin slices. Put on a plate sprinkle with lemon, olive oil, s alt and various herbs. You can use marjoram, oregano, thyme. Then grate the cheese on a fine grater and sprinkle it liberally 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 received worldwide fame for a reason, because it is really a real culinary masterpiece.