Whenever I crave something raw, I do two things: first, I bust out rapping Ol’ Dirty Bastard, and second, I run around imitating gollum yelling, “Give it to us raw and wriggling!” I think you should, too. Play this video and it will totally set you in the mood for this recipe, as you scroll down to read the rest of this post:
Now that you’re in the mood, let’s get to the meaty part. Beef carpaccio is an incredibly refreshing Italian dish made of thinly sliced, raw beef that is served with a quick marinade (usually lemon and olive oil). If you’re not convinced that raw beef can be both enjoyable AND safe to eat, I urge you to give it a try. You will soon be able to appreciate the delicate texture of beef in its raw state. Choosing a cut of beef is the most important part. If you buy a fatty cut, you’ll end up with chewy, stringy pieces and that’s not fun time in your mouth! Go for the leanest cuts you can find. On our last trip to the farmers market, Leo and I were fortunate enough to speak with Eric, an extremely helpful dude from Sun Fed Beef. I told him I was making carpaccio and he showed me some dry aged sirloin and top round roast. He also took the time to inform us about the difference between grass fed and grain fed finished beef. Basically, during the last couple of months, they feed grain to the cattle that they want to fatten up a bit. Good to know more about fatties!
The toppings change every time I’ve eaten carpaccio, and I’ve loved them all. For this recipe, I decided to keep it simple and composed a combination of peppery, salty, and sharp flavors. Of course, you can play around with different elements and create your own raw quickie!
- ¼ lb beef (lean cuts like sirloin, tenderloin, top round roast)
- 1 big handful of wild arugula
- ⅓ cup shaved parmesan
- 2-3 radishes (sliced)
- 1 tbsp capers
- juice of one lemon
- 2-3 tbsp olive oil
- salt & pepper to taste
- Thinly slice beef against the grain. You can freeze the meat for 30 minutes to make slicing easier.
- On top of plastic wrap, arrange the slices in a circular pattern by slightly overlapping the pieces. Top with another piece of plastic wrap.
- Gently pound the beef to flatten the pieces together. This helps to tenderize the beef, as well.
- Remove plastic and transfer onto a plate by flipping it on top.
- Season with salt, pepper, and half the lemon juice. Top with arugula, capers, radish, cheese. Then finish with more lemon juice, olive oil, salt, and pepper.
- Enjoy with toasted bread!
Watch the recipe video here: