Beef carpaccio is not typically cured; rather, it is prepared using raw, thinly sliced beef. The term “carpaccio” refers to a dish in Italian cuisine that typically features thin slices of raw beef or fish, dressed with a sauce or marinade.
To make beef carpaccio, high-quality beef, such as tenderloin or sirloin, is usually used. Here’s a general overview of the process:
Select the Meat: Choose a fresh, high-quality cut of beef. Tenderloin is commonly used due to its tenderness and delicate flavor.
Freeze the Beef: To make it easier to slice thinly, the beef is often partially frozen. Place it in the freezer for about 30 minutes to an hour until it is firm but not completely frozen.
Slice the Beef: Take the partially frozen beef out of the freezer and use a very sharp knife to slice it as thinly as possible. The slices should be nearly translucent.
Arrange the Beef: Lay the thin beef slices flat on a plate or serving dish, slightly overlapping each other.
Season and Dress: Season the beef carpaccio with salt and pepper. Then, drizzle it with a dressing or marinade of your choice. Common accompaniments include olive oil, lemon juice, balsamic vinegar, Worcestershire sauce, capers, Dijon mustard, and fresh herbs.
Optional Garnishes: You can add additional garnishes to enhance the flavor and presentation. Some popular choices include shaved Parmesan cheese, arugula or mixed greens, sliced mushrooms, or even truffle oil.
Remember, since beef carpaccio is made with raw meat, it is important to use fresh, high-quality beef from a reputable source. Additionally, proper food safety practices must be followed to minimize the risk of foodborne illnesses. If you have any concerns or are unsure, consult a culinary professional or chef for guidance.