Beef carpaccio is distinguished by its very thin slices of raw meat, making its proper preparation crucial. To achieve ultra-thin slices, it's recommended to partially freeze the beef first. This technique firms up the meat, allowing for easier and more precise slicing. It's also important to trim any excess fat and use a sharp knife to slice against the grain. Further thinness can be achieved by pounding the slices. Always opt for high-quality beef, such as tenderloin or sirloin, to ensure freshness and flavor in the dish.
One of the defining features of beef carpaccio is that the beef slices are paper thin, which is what separates it from crudo.
Partially freezing the meat first before slicing it is a simple trick that will make slicing beef carpaccio a breeze.
When slicing your nearly frozen beef carpaccio, be sure to use a really sharp knife and cut against the grain.
To get the beef even thinner, you may want to wrap the slices in plastic or parchment paper and pound with a meat mallet.
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