Simple Recipes for Thin Sliced Raw Beef
What is carpaccio?
Carpaccio is an Italian dish made from slices of raw meat or fish. The seasoning always contains olive oil and can be enriched with many ingredients such as slices of Parmesan or pecorino, roasted pine nuts, capers, fresh truffle, basil leaves or baby arugula leaves.
You can also add lemon juice, salt and pepper, or a mixture of peppercorns. The secret to the success of a good carpaccio lies in the cutting of the meat or the fish. This should be extremely thin, which is why it is important to use a ham slicer or a very sharp knife.
It is also important to use a lean and very fresh piece of meat. It's impossible to use frozen meat for example.
What is the origin of carpaccio?
The name of the dish is a direct tribute to the famous Venetian painter, Vittore Carpaccio. Known for its colors, the raw meat would have recalled the palette used by the painter.
The invention of carpaccio as a dish is attributed to Giuseppe Cipriani, famous owner of Harry's Bar in Venice. He is said to have invented the dish in 1950 for one of his friends, Amalia Nani Mocenigo, a famous Venetian countess. Her doctors forbidding her to consume cooked meat, Cipriani allegedly had the idea of a dish of raw meat well spiced up.
The painting by Carpaccio which would have directly inspired Cipriani would be the "Sermon of Saint Etienne", now on display at the Louvre Museum in Paris.
Today a carpaccio refers to a dish made from raw meat or fish. Nevertheless, the appellation is overused since we sometimes speak of octopus carpaccio, except this one always benefits from a preliminary cooking, the octopus is never consumed raw.
There is also carpaccio de bresaola. Technically, this beef charcuterie is raw but cured, which is very different from the fresh meat used in traditional carpaccio.
Giuseppe Cipriani's carpaccio has been exported widely beyond the borders of the Venetian lagoon. The millions of tourists who visit la Serenisima have brought the famous recipe all over the world, with each culture adapting the recipe a little according to tastes and products available.
How to prepare carpaccio
The preparation of a good carpaccio starts with the selection of the meat. The risks of food poisoning such as listeria or toxoplasmosis are significant when consuming raw meat, and therefore hygiene and food safety must be impeccable.
The meat must be fresh and sliced with clean utensils that have been sterilized in a bucket of salt and then wiped down with lemon juice. Gloves should not be worn, as they have been proven to transmit far more bacteria than bare hands. Instead, hands should be thoroughly washed, and then sanitized with fresh lemon juice. The meat must be eaten immediately, or vacuum-packed during transport if it is not sliced at home.
For a beef carpaccio as in the traditional Venetian recipe, use a lean piece such as tenderloin, round, rump steak or fore shank.
The quality of the ingredients for the seasoning is essential. Extra virgin olive oil, unwaxed lemon and not too old Parmigiano-Reggiano.
To make the recipe, simply combine olive oil, lemon juice, salt, a mixture of freshly ground peppercorns, and emulsify them together like a dressing.
Meat can be placed in the freezer for a few minutes for easy cutting. The cut should be as thin as bible pages.
The slices are placed on plates, and drizzled with dressing, then sprinkled with shaved cheese.
For more freshness and color, you can add a few basil leaves, a little arugula and a few pine nuts.
What are the variations?
The carpaccio of Venice is reminiscent of a famous dish from Piedmont, also made from raw meat, carne cruda all'albese.
Piedmontese beef is renowned for being one of the best in the world, and is readily eaten raw. Alba white truffles are added when in season.
Over time, Giuseppe Cipriani's carpaccio recipe has become widely available, and fish sometimes replaces meat. Swordfish, cod, Mediterranean bluefin tuna or even salmon are used.
In Britain and the United States, the Cipriani recipe is widely modified and often includes a sauce made from mayonnaise and mustard or Worcestershire sauce.
Raw fish and meat are available across the world. For example, ceviche, gored gored, kitfo, kibbeh, sashimi or even tartares.
This recipe is validated by our Italian culinary expert, Benny the Chef. Chef Benny is an Italian chef, culinary teacher, awards winner, entertainer, and the author of "The Art of Cooking According to Me".
Carpaccio
Carpaccio is a typical dish of Italian cuisine, made with raw beef or fish, cut into very thin slices, seasoned with olive oil, lemon juice, and sprinkled with parmesan or pecorino shavings.
Servings: 4 people
Calories: 488 kcal
- 25 oz tender lean beef (tenderloin, round, rump or foreshank)
- 4 tablespoons extra virgin olive oil , fruity
- 1 unwaxed lemon , juice only
- 3 oz Parmigiano-Reggiano (parmesan) or pecorino shavings
- 1 tablespoon lightly roasted pine nuts (optional)
- A few fresh basil leaves (optional)
- A few arugula leaves (optional)
- Fleur de sel
- Mixed peppercorns , freshly ground
Equipment
- Ham slicer (or a knife with a long, sharp blade)
Dressing
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Combine olive oil, lemon juice, fleur de sel, and ground pepper in a bowl and whisk until emulsified. Set aside.
Beef
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Place the piece of beef in the freezer without freezing it completely.
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The ideal is to get the meat to 32 F or 30 F (0°C or -1°C) to facilitate cutting.
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Using a ham slicer or, failing that, a knife with a long, thin, sharp blade, slice the meat into very thin slices.
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Make sure that the slices are regular for a good visual appearance.
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If the slices are still too thick, place them between two pieces of cling film, and flatten with a rolling pin, being careful not to crush the meat too much.
Assembly
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Divide the beef slices among 4 plates, and drizzle with the dressing.
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Sprinkle with parmesan or pecorino shavings.
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Serve immediately decorated with fresh basil leaves, arugula and pine nuts.
Nutrition Facts
Carpaccio
Amount Per Serving
Calories 488 Calories from Fat 288
% Daily Value*
Fat 32g 49%
Saturated Fat 9g 56%
Cholesterol 128mg 43%
Sodium 438mg 19%
Potassium 670mg 19%
Carbohydrates 2g 1%
Fiber 1g 4%
Sugar 1g 1%
Protein 47g 94%
Vitamin A 167IU 3%
Vitamin C 3mg 4%
Calcium 292mg 29%
Iron 3mg 17%
* Percent Daily Values are based on a 2000 calorie diet.
Sources
Wikipedia
Cookist
Leonardo Romanello
Mangiare Buono
Fine Dining Lovers
Esther and Morgan are the two foodies behind Renards Gourmets. They are based in Paris where they develop four-handed recipes and culinary photos.
Source: https://www.196flavors.com/carpaccio/
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