Beef – Carpaccio
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beef, from the hip
- 1 lime (s)
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- Parmesan
- cress
- fennel
- Sea salt, coarse
- Black pepper, coarsely ground
- sugar
Print Recipe
Pin Recipe Instructions
- I take the meat from the hip because it has a firmer bite and better taste than fillet. Do not freeze the meat, otherwise the containers will burst and juice will flow out when thawing.
- Slices approx. 3 mm thick are cut with a slicer or a sharp knife. The butcher can get that too, because then I buy exactly as much as I need, namely around 50 g per person. Otherwise I will need more because I cannot cut the meat into fine slices right through to the end. Press flat with the knife blade. Or I put the meat between 2 oiled transparencies and roll it out very thinly with the rolling pin.
- Place the slices on a lightly salted plate and brush with a very good or reduced balsamic vinegar. Drizzle with olive oil and a little lime juice and season with coarse sea salt and coarsely ground black pepper. Slice the parmesan over the top.
- Garnish with cress (only the leaves on top, without stem) and thinly sliced fennel.
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