How do i make carpaccio

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Develop and improve products. List of Partners vendors. Pin Share Email. Italian Easy: Beef Carpaccio with Arugula. Featured Video. You can either find a butcher who knows how to cut carpaccio properly, or you can do it yourself. The trick is to half-freeze the meat and use a very sharp knife to slice it very thinly. You can then gently pound the sliced meat to get it as thin as possible. For best results, use beef fillet.

The vinaigrette in this recipe is very simple and refreshing, and the sweetness of the sun-dried tomatoes balances out the slight bitterness of the rocket.

The whole dish comes together beautifully and it is a joy for the taste buds. Manuela is an Italian native who currently resides in Australia. Her blog is one of the top food blogs in Australia. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for?

Browse our collection of cooking guides. View All. Beef carpaccio with pink pepper, rocket and sun-dried tomatoes. Manuela Zangara. Starter easy 4 30 minutes. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to make carpaccio of beef. How to enhance beef with rubs and marinades. Ingredients 1 fillet of beef g of olive oil 50g of Dijon mustard 2 sprigs of thyme 1 garlic clove , sliced ml of olive oil 10g of pink peppercorns 10g of sichuan peppercorns 20g of black peppercorns 2 tsp thyme leaves.

Whisk together the olive oil, Dijon mustard, thyme and garlic until combined. To make the spice rub, lightly crush together the pink sichuan and black peppercorns in a pestle and mortar with the thyme leaves and spread out on a tray.

Trim the ends and all sinew away from the meat, then smother in a mixture of Dijon mustard, thyme and olive oil or other ingredients for a different flavour and roll in the crushed peppercorns.

Tightly wrap the beef in cling film, keeping the cylindrical shape as symmetrical as possible, then place in the fridge for 15 minutes to firm up. Unwrap the beef and sear in a very hot pan wit a dash of oil, just to seal the outside. Wrap tightly in cling film again and place in the freezer for 1 hour to make slicing easier.