Beef carpaccio - recipes step by step with photos

Beef carpaccio - recipes step by step with photos. How to cook beef carpaccio at home

Often the soul of a gourmet asks for some gastronomic novelties. Carpaccio is an excellent choice for pampering yourself with something unusual: it’s the same beef, but cooked in a special way. To be more precise, this snack does not require heat treatment.

Carpaccio - what is it

Raw beef dishes owe their popularity to the occasion. In 1950, in one of the Venetian bars, a certain countess made a reservation to the owner that, with all her love for meat dishes, she received a doctor’s ban on them. The lady complained about low hemoglobin in the blood (the internal environment of the human and animal body) , and the doctor advised to eat only beef that was not thermally treated.

But such a whim did not seem likely to be fulfilled. Then the owner, inspired by the works of Vittore Carpaccio, executed in red and white colors and exhibited at that time in the bar, made a new dish. It met all the requirements expressed by the countess’s doctor and, moreover, it turned out very tasty and wonderful. It is named after the inspiring painter. Until now, in culinary photos, carpaccio looks very appetizing, causing a desire to try it quickly.

Carpaccio is thin pieces of raw beef seasoned with sauce and spices. Any piece should be almost transparent. To achieve this, the beef cuts are placed in the freezer and then cut with a sharp kitchen knife. Carpaccio is partially reminiscent of Russian stroganina, but the inevitable marinade sauce makes a significant difference.

How to cook carpaccio

This appetizer is prepared in two steps. The first is preparing the meat itself, the second is the marinade sauce. Presentation also plays an important role. Pieces of beef, laid in a thin layer, are decorated with parsley, lettuce or other herbs. If you are wondering how to prepare carpaccio at home, then it will be more convenient for you to follow the tips step by step:

• Place the beef in the freezer, first wrapping it in cling film. Leave it overnight (that is, in the dark) , allowing it to freeze one hundred percent. Next, remove the cool meat and slice it as thin as possible.
• The traditional marinade sauce for carpaccio should consist of lemon juice, olive oil, mustard and balsamic vinegar. But chefs all over the world are experimenting with sauces, making them more special with salt and pepper or, on the contrary, sweeter with the addition of honey.

Carpaccio recipe

Traditional manufacturing options undergo modifications over time. Before you cook carpaccio, you need to find what type of dish you need. It is prepared from virtually all types of meat and even fish. One thing remains constant - any slice must be thin and certainly soaked in marinade.

Although the recipe for carpaccio was invented to save the countess, who could not eat meat dishes, in reality everything turned out the opposite. Most people living in small towns and without their own subsistence farming cannot be convinced of the freshness and quality of the meat they buy. Especially for this purpose, recipes have been invented that allow you to lightly fry the meat, as well as options with a smoked ingredient. Don't be afraid to experiment with new products: try chicken or salmon.

Carpaccio - traditional recipe

• Production time: 1 hour 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 130 kcal/100 g.
• Destination: dinner
• Cuisine: Italian.
• Difficulty of manufacturing: easy.

The version hastily invented in an Italian bar in its original form is actually not found at the moment. It contained a special marinade containing Worcestershire sauce. The traditional carpaccio recipe involves a combination of thin slices of raw meat, light sauce, arugula and Parmesan.

• beef fillet – 600 g;
• olive oil – 150 ml;
• Parmesan cheese – 50 g;
• arugula – 100 g;
• lemon – 1 pc.;
• butter;
• salt;
• pepper.

1. Rinse the beef thoroughly, then remove excess fat as needed.
2. Place the carpaccio meat on a towel and let the cut dry.
3. Wrap tightly with film. Place inside the freezer for 1 hour.
4. While the meat is freezing, take a bowl, pour in the olive oil and squeeze the juice from the lemon. Add salt and pepper to the dressing, stir everything well.
5. Remove the beef and let it sit for 5 minutes. Using a sharp knife or special device, you need to cut the piece into many thin slices.
6. Place the pieces in one layer under cling film and roll out with a rolling pin to thin them even further. Transfer to a plate previously greased with butter.
7. Coat any piece with marinade sauce. Soak the arugula with it.
8. You don’t have to grate the cheese, but cut it into thin slices. Place Parmesan cheese and arugula carefully in the center of the dish. It must be served immediately, so prepare the serving in advance.

Veal carpaccio

• Production time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 125 kcal/100 g.
• Destination: dinner.
• Cuisine: Italian.
• Manufacturing complexity: low.

The principle of making traditional beef carpaccio does not differ from options with other types of meat. These are still the same translucent slices soaked in marinade. Veal carpaccio may seem the most tender to gourmets due to milk-fed young animals. Visually, such pieces of meat will also look different: the veins in them are snow-white, while in beef meat they are yellowish.

• veal – 400 g;
• arugula leaves – 30 g;
• parmesan – 20 g;
• soy sauce – 8 ml;
• lime juice – 1 tbsp. l.;
• olive oil – 1 tbsp. l.;
• mixture of reddish and dark peppers - 1 tbsp. l.

1. Choose veal cut or pulp for the dish. Wrap it very tightly with cling film.
2. The meat should be frozen, but if you can't wait, put it in the freezer for at least 30 minutes.
3. Cut thin pieces from the frozen piece and place on film. Cover the slices with another layer of film on top and roll over them with a rolling pin.
4. Sprinkle the bottom of the plate with a mixture of peppers and add a little oil.
5. Place the cooked meat on a plate.
6. Season the veal with pepper, oil, lime juice and soy sauce.
7. Garnish the dish with grated cheese and arugula leaves.

How to cook beef carpaccio - tips from chefs

Every dish has its own secrets, the awareness of which comes with experience. Making beef carpaccio is easy if you follow these important expert tips:

• A light marinade should not be overloaded with various components, so as not to drown out the taste of the meat.
• To create a flavored olive oil for carpaccio, you can add a little rosemary, thyme and basil to the bottle.
• Arugula is not the only useful green. You can use any greenish lettuce leaves.
• Cherry tomatoes are a great addition to the dish. You can choose your favorite vegetables as an additional component.
• If the effect of a rolling pin is not enough, lightly pound thin pieces of tenderloin with the smooth side of a kitchen hammer.

Video: Beef Carpaccio

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Beef carpaccio: a recipe for a traditional Italian appetizer

Cool snacks that warm up the appetite were born specifically in Venice. Only here is the taste for light and healthy food born. Beef carpaccio is a beautiful way to satisfy the delicacies of any gourmet.

• History and description
• Personality and consumption traditions
• Selecting suitable ingredients in the store
• How to create at home
• From raw cuts
• From smoked reddish meat
• How to cook with arugula
• Other options
• Submission and tips

History and description

Carpaccio is an Italian appetizer that originated in the middle of the last century . In 1950, the owner of the “Bar Harry” establishment, Giuseppe Cipriani, pleased Countess Amalia Nani Mocenigo with a recipe for beef carpaccio, which was improvised on the same day.

The fact is that the countess was diagnosed with some kind of illness , which excluded meat from being cooked. Cipriani could not bear to look at the lady’s torment and decided to amuse her at least a little with meat.

To do this, he took the freshest beef out of the freezer, cut it into thin slices, and seasoned it with lemon juice, grated horseradish, mayonnaise and grated Parmesan to improve the taste.

The Countess liked this dish . She remembered that not long ago she had been to an exhibition of Renaissance painters and had seen paintings by Vittore Carpaccio, where red and snow-white colors predominated. Later, she suggested giving the name to the dish in honor of the artist.

Traditionally, the dish is prepared from beef . The fillet of reddish meat is cut into thin slices, poured with a dressing consisting of lemon juice or vinegar, olive oil, mayonnaise and horseradish.

But having undergone different changes over half a century, carpaccio began to be prepared not only from livestock and poultry meat, but even from vegetables .

Personality and consumption traditions

Carpaccio, like any cold appetizer, is consumed before serving hot main courses. It perfectly whets the appetite and stimulates the taste sensors , which helps to better experience the taste of the upcoming meal. And spices improve digestion. Beef also helps restore red blood cells in the blood (the internal environment of the human and animal body) .

It is customary to serve a beef appetizer at lunchtime , washed down with water or reddish wine, which mixes well with meat.

In order for the dish to obtain a unique taste, Italian chefs use certain secrets:

Use only fresh or chilled fillets.

To saturate the dish with a special smell and taste, it is perfectly flavored with spices: reddish pepper, dried herbs, coriander, ginger and cloves.

In order for the olive oil that makes up the dressing to have the most luxurious smell, a sprig of thyme and rosemary is added to the bottle with it. These herbs mix well with beef.

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Selecting suitable ingredients in the store

Without the right products, it is impossible to prepare true beef carpaccio at home. By following certain rules for choosing ingredients , you will get a truly unique Italian dish.

Beef:

Definitely fresh or chilled cuts or fillets without veins or fat.

The meat must be red.

It is better to have a protective natural film on the meat. It protects it from foreign microbes and does not dry out the slices.

Dressing ingredients:

The greens must be fresh and young.

Spices such as pepper should be freshly ground. In other words, you need to take peppercorns.

Extra Virgin Olive Oil.

The lemon is fresh. Flexible to the touch, without black spots, with thick, brightly colored skin.

Mayonnaise is low-calorie, without a strong aftertaste.

Only balsamic or wine vinegar.

How to create at home

The half-century history of carpaccio has offered a huge number of options for making this dish. The latest sauces and dressings, additional ingredients give the appetizer the latest colors of flavors.

But there are mandatory rules that should be followed during production:

The meat must be fresh.

Reddish meat needs to be cut into translucent slices with a sharp knife or a special machine - a slicer.

In the dressing, an essential ingredient is either lemon juice, lime juice, or balsamic vinegar. Some people add everything.

Because slices cannot be cooked, they must be frozen.

The tenderloin must be against the veins. This makes the plates easier to chew.

From raw cuts

The famous raw meat snack is prepared according to different recipes, with the addition of various seasonings and spices. But there is one traditional version according to the recipe of Giuseppe Cipriani, from which gourmet chefs start.

Ingredients:

fresh beef slices - 200 g;

freshest low-calorie mayonnaise - 50 g;

cream - 1 table. spoon;

Worcestershire sauce - 5-6 drops;

lemon juice - 1 teaspoon;

Process:

Remove the film from the slices and rewind them tightly with twine.

Place in the freezer for 1-1.5 hours.

After time has passed, remove the meat and thinly cut into strips.

Immediately place any slice on a dish.

Prepare the dressing: mix mayonnaise, lemon juice, Worcestershire sauce, salt and cream thoroughly. Drizzle over tenderloin.

During serving, you can decorate the appetizer with herbs, cheese and cherry tomatoes.

From smoked reddish meat

Not everyone dares to try a dish made from raw meat . For this group of gourmets we came up with carpaccio with smoked beef.

Ingredients:

smoked beef slices - 250 g;

mustard - 1.5 table. spoons;

olive oil - 2 tablespoons. spoons;

parmesan - 100 gr;

honey - 1 table. spoon.

Process:

Wrap the smoked slices tightly in foil and put them in the freezer for half an hour.

Prepare the dressing: mix olive oil, mustard, lemon juice and honey thoroughly.

Cut the meat into thin slices.

Drizzle dressing over tenderloin.

This carpaccio can be served with grilled vegetables as a separate dish.

How to cook with arugula

Another variation.

Ingredients:

beef slices - 150 g;

arugula - 40 gr;

olive oil - 1 table. spoon;

balsamic vinegar - 1 table. spoon;

Cherry tomatoes - 2 pieces.

Process:

Peel the slices from the film, wrap tightly in cling film and freeze.

After an hour, cut the meat into thin slices.

Drizzle the tenderloin with olive oil and vinegar.

Serve with arugula and cherry tomatoes.

Other options

You can replace the main ingredients with the most ordinary ones and get the same charming taste:

Arugula can be replaced with parsley, lettuce and basil.

Olive oil can be replaced with refined sunflower oil without aroma.

Parmesan cheese is an excellent substitute for ordinary Russian cheese.

And cherry tomatoes will replace ordinary tomatoes, the most finely chopped ones. It is not necessary to add vinegar.

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Submission and tips

The constant serving rule is greens . Beef tenderloin is decorated with some available greens, not only for aesthetic appearance, but also to improve digestion. Serving carpaccio on lettuce leaves also looks great.

Beef carpaccio is served on flat appetizer plates with wide brims. It's better to heat the plate from below .

Eat the appetizer just before eating the main roast using a fork in small portions.

From this video you will learn how Russian chefs prepare beef carpaccio:

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Beef carpaccio at home

Traditional version of beef carpaccio

The main secret of a tasty and healthy dish is the freshest beef. It is better to get meat at the market from proven sellers. You need to cook it the same day so you don’t have to defrost the fillet.

Ingredients

How to cook beef carpaccio at home? At first glance the recipe is quite simple. We will need:

• beef or veal – 0.5 kg;
• lemon – 1 piece;
• hard cheese – 0.1 kg;
• arugula – 0.1 kg;
• premium vegetable oil;
• sesame, salt, pepper, spices.

Manufacturing procedure

Beef cuts should be thoroughly washed with cool water and dried with a cotton cloth (A collection of different and interacting tissues form organs) or a cardboard towel. Make sure that paper fibers do not remain on the fillet. Then just follow the recipe:

1. Mix spices in a cup. They usually include a personal set, which depends on personal preferences. You can use the ready-made Khmeli Suneli set as a base.
2. Rub the beef fillet with seasoning on all sides.
3. Wrap the finished piece in cling film and place in the freezer for 40 minutes.
4. During this time, cut the hard cheese into thin slices.
5. Arugula should be soaked in cool water for 5 minutes.
6. Then, the water must be drained and the greens dried by placing them on a napkin.
7. It's time to take the meat out and cut it into thin slices.
8. The slices are sprinkled with juice from squeezed lemon and greased with vegetable oil.
9. The prepared slices are covered with film and placed in the freezer again for 30 minutes.
10. After half an hour, we take out the meat and carefully place it on a large serving plate.
11. Place the sauce boat, herbs and sliced ​​cheese in the center of the dish.
12. Sprinkle with sesame seeds. For the most subtle taste, the seeds must be lightly fried in advance.

Homemade beef carpaccio is ready. You can invite everyone to the table!

Smoked beef carpaccio

Most Russians are critical of raw meat. In such cases, smoked beef is an ideal solution. Cooking with it is easier and safer for health - especially for those who are doing it for the first time.

Ingredients

To make carpaccio in your home kitchen, the following set of products will be useful:

• Beef or smoked veal – 0.5 kg;
• Mustard - to taste.
• Hard cheese – 0.1 kg;
• Lemon – 1 piece; ·
• Refined olive or sunflower oil;
• Linden or flower honey – 2 teaspoons;
• Seasonings or pepper.

Manufacturing procedure

If you have a home smokehouse, then it is better to smoke beef at home. In other options, buy freshly smoked sliced ​​beef at the store or market, cut off all the films and veins, and then follow the recipe:

1. Rub the whole slice with spices if desired, wrap in foil and place in the freezer.
2. Refrigerate the beef for at least 45 minutes. The piece will retain its shape and help cut the meat as thinly and accurately as possible.
3. In a cup, stir butter, mustard, honey and lemon juice.
4. Grate Parmesan or any type of hard cheese into large pieces.
5. Remove the meat and cut into thin pieces.
6. Place the finished slices on a flat serving plate.
7. Mustard-lemon sauce is placed in the center, and the tenderloin is sprinkled with grated cheese.

Useful tips

A few secrets from professional chefs will help you create even more delicious beef carpaccio at home:

• Don't overdo it with the marinade! Remember, spices only enhance the taste of meat.
• In addition to lemon juice, try fresh orange, grapefruit, lime, and lemon juice.
• Parmesan can be replaced with any hard cheese without harm to the dish.
• Decorate the finished tenderloin and give the meat an additional “color”; use olives or pitted olives.
• Arugula can be replaced with salad or basil.
• The knife for cutting fillets must be very sharp, otherwise the pieces will turn out uneven. Naturally, it is better if you have a slicer at home.

Bon appetit and don't be afraid to experiment!

Beef carpaccio at home

A dish of Italian cuisine with a unique taste. I would even say, for special gourmets. Because even if it is of excellent quality, in fact, it is raw meat with different sauces. It’s hard for an unprepared person to even imagine that this can be eaten. Those who have eaten stroganina understand it more quickly.

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Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours 15 minutes

Step-by-step production

Step 1:

The selection and preparation of meat must be approached very carefully. Only the freshest cuts or the flesh of young animal beef will do, soft and warm and certainly from a proven butcher. The meat should be washed and dried with cardboard towels. If the meat was cut on a clean surface, it is enough to wipe it with a damp towel.

Step 2:

Carefully remove the snow-white film from the selected piece. For one serving, a piece of 60 - 80 grams is enough.

Step 3:

Wrap the prepared piece tightly in cling film and put it in the freezer to make it easier to cut later. Depending on the size and shape of the piece, it will freeze in 1.5 - 2 hours.

Step 4:

Cut slightly frozen meat into slices 2 mm wide; use a sharp knife for cutting. The slices should be very thin and translucent.

Step 5:

If you are preparing several servings, it is convenient to lay out the slices on a flat surface on film. Cover each new layer with film and place them in the freezer until serving. They defrost instantly at room temperature. In Italy they don’t do this naturally; if you have a slicer, everything is cut quickly too.

Step 6:

We prepare traditional dressing and accompaniment for serving. To dress, pour a couple of tablespoons of extra virgin olive oil into a small bowl and squeeze out 1 tablespoon. fresh lemon juice, add a small pinch of salt (or sea salt) and a mixture of peppers to taste, mix everything. Chop the almonds finely, but not into dust. Thinly slice the sun-dried tomato, slice or grate a little parmesan as you like.

Step 7:

Place thin slices of meat in an even layer on a serving dish. Coat the carpaccio with the dressing and spread it comfortably with a brush so that any piece is properly moistened and marinated.

Step 8:

Sprinkle with chopped nuts and sun-dried tomato pieces. Mix the salad or salad mixture in the remaining dressing and place a handful on top of the meat, add Parmesan. Serve immediately, before the carpaccio has time to reach room temperature.

The dish can be complemented with a snow-white crispy baguette, a glass of reddish wine or the strongest alcoholic drink for meat carpaccio; light wine is served for fish.

In Italy, carpaccio began to be prepared not so long ago; in 1950, the dish was prepared by chef Giuseppe Cipriani for his own friend Amalia Nani Mocenigo, who was forbidden by doctors to eat boiled meat, and a devoted comrade found a way out of this situation.

The snack was christened in honor of the artist Vittore Carpaccio, an exhibition of whose works was held in Venice at that time. The sight of raw beef reminded Cipriani of the rich colors of the paintings of the painter, who preferred red colors.

The cafe guests liked the taste of the dish and its popularity is only growing; for Italy, carpaccio has become a classic cool appetizer.

Various types of meat, fish, seafood, as well as vegetables and fruits are used as the “object” of the tenderloin. They are served with proper sauces.

It must be said that in modern Italian cuisine, raw beef is often replaced with dried or smoked variations of the product; this is an acceptable option for those who are especially discreet.

It is recommended to prepare carpaccio just before eating.

The cooking time is indicated taking into account the time for freezing the meat.