It’s very simple.
There isn’t a time when I walk into a new restaurant that has beef carpaccio on their menu that I don’t order it.
I’ve had some pretty sick ones over the years.
I get that it’s not for everyone. I used to be one of those before a friend challenged me to taste while we were in Miami. Think of it this way - it’s like eating the best steak you’ve ever had. That’s the flavor of a SICK beef carpaccio.
And luckily for you, @boucheriecharcuterieeden has them available for you to make in the comfort of your own home 🙌🏻
120 g thinly sliced beef (sliced by a butcher)
Garlic confit
Capers
Balsamic glaze
Olive oil
Maldon salt
Black pepper
Arugula
DIRECTIONS:
Select a flat round or rectangular shaped plate. Place your beef, slightly overlapping on one another. Top with a few garlic confit, capers, balsamic glaze, olive oil, maldon salt and black pepper. Finish off with fresh arugula.
Disclaimer:
For best quality, purchase not long before serving. Save in the freezer until ready to serve. Thaw, plate and serve immediately. This has to be eaten as fresh as possible. Purchase meat from a trustworthy source, as the raw meat needs to be handled with care.
Bonus recipe - GARLIC CONFIT
Place as much peeled garlic as you want in a baking dish. Cover with olive oil (or any other neutral oil) until garlic is fully immersed. Cover dish and bake at 350 F for 45-60 minutes. Check on it and remove from oven when golden. Careful, garlic can also burn.
For full video, click here.
Enjoy,
Guila
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