Beef Carpaccio Recipe (2024)

FAQs

What is the best beef to use for carpaccio? ›

Beef sirloin and tenderloin are the most common meats used to make carpaccio. Go to a reputable butcher who knows that the beef will be consumed raw. After you've trimmed all the fat off the meat, season your cut with salt, pepper, herbs, and vinegar.

Carpaccio (pronounced "car-PAH-chee-oh") is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion.

The Basics Carpaccio is raw meat or fish, thinly sliced, sometimes pounded, sometimes seared. It's typically topped with salt, pepper, oil, acid, and something savory. The idea is to mechanically tenderize the meat by slicing it thinly across the grain or hitting it with a meat mallet.

Carpaccio has a very low caloric intake and is high in protein, ideal for weight control and fat intake. Eating raw makes you have to chew more, which means greater satiety and better digestion. Raw meat, fish and vegetables improve the quality of sleep.

With whole cut of beef the bacteria is located on the outside of the meat. The only effective method to kill the bacteria is to sear the outside of the meat, thus when serving raw meat, as for Carpaccio, the raw meat must have been seared first.

Beef tenderloin should be purchased from a reputable butcher or market. It is a high end cut of meat. To reduce the risk of bacteria growth, purchase the tenderloin the same day you intend to prepare the beef carpaccio, and keep it refrigerated at all times.

When carpaccio is made from fresh meat, and using just one cut of meat, it is safer to eat. This is because there is less chance of contamination. That said, pregnant women, children, people with weakened immunities, and those who are at high risk of food poisoning are advised to avoid carpaccio.

The main distinction between them is the way the meat is prepared and what they're finished with. Tartare meat is chopped or diced, while carpaccio meat is thinly sliced. Tartare has much stronger seasonings than carpaccio, such as raw egg yolk and Worcestershire sauce.

Make the carpaccio on the same day you buy the meat and eat it that day as well. Do not save or eat any for leftovers. And of course, consume at your own risk. If you are pregnant or immuno-compromised, you'll probably want to skip this dish.

Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.

What does carpaccio mean in Italian? ›

Carpaccio, according to Food Republic, is “the Italian term for raw beef filet that has been thoroughly chilled and sliced paper-thin. The slices are arranged on a plate, typically with some shaved Parmesan, capers, salt, pepper, olive oil and lemon juice and a simple arugula salad.

Meaning of carpaccio in English

a dish originally from Italy consisting of very thin slices of raw (= not cooked) meat, usually beef (= meat from a cow), or fish: The first course was carpaccio of salmon. Restaurants that serve steak tartare and beef carpaccio take extra caution when preparing raw beef dishes.

Thin slices of an air-dried beef fillet, drizzled with oil, lemon juice, and grated Parmesan. Originating in the alpine valley of Valtellina, not far from Milan, «bresaola» is a beef fillet which is first cured in salt and spices, and then hung to dry for at least 1 months.

Can Jews eat Carpaccio? Beef carpaccio and steak tartar are both Kosher. Ethiopian Jews are an exception since they usually do not consume popular Ethiopian raw meat meals.

The best cuts of beef for steak tartare

Saveur seconds the choice of beef tenderloin, specifying the center cut. As its name implies, beef tenderloin comes from the loin of the cow, where there is less connective tissue and where the most tender meat is found (via The Spruce Eats).

For taste and food safety, it is essential to use only the highest quality and freshest raw beef, from a reputable butcher. Tenderloin and rib steak are the best choices.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.