How to make Italian raw beef Carpaccio Recipe

Beef carpaccio is a fabulous appetizer that originates from Italy. It traditionally consists of paper-thin slices of raw beef drizzled with lemon juice, and extra virgin olive oil, garnished with arugula salad and shavings of parmesan cheese. Today, the term "carpaccio" has expanded to include thinly sliced raw meats and fish prepared similarly. This Italian appetizer is a delicious and elegant dish that can elevate any meal, whether a casual lunch entrée or an exquisite dinner party.

Jump to:

• The Basics: Beef Carpaccio Ingredients
• Instructions
• Serving Beef Carpaccio
• Equipment
• Variations and Alternative Ingredients
• Health concerns
• History of Beef Carpaccio
• Where the name Carpaccio comes from
• More summer beef recipes
• 📋Italian raw beef Carpaccio Recipe

If you've never tried making beef carpaccio, you'll be pleasantly surprised by how easy it is to prepare and how quickly you can have a stunning plate of carpaccio served to your guests.

To make this dish, you'll need to choose top-quality meat since it will be served raw.

This elegant Italian appetizer is perfect for warm-weather gatherings or when you want something light and fresh.

The combination of raw beef, tangy lemon juice, and savory parmesan cheese creates a harmonious blend of flavors that impresses even the most discerning palates.

Next time you're looking to delight your taste buds and add a touch of sophistication to your meal, try making your own beef carpaccio and savor the delicious experience.

For cold meat recipes, you can try: salmon tartare, beef bresaola, vitello tonnato, or Russian salad.

The Basics: Beef Carpaccio Ingredients

Meat Selection

In preparing beef carpaccio, selecting the highest quality meat is essential. Look for beef tenderloin or beef fillet from a reputable butcher, as you will be serving the meat uncooked.

The fresher the meat, the better the final dish will taste.

Aim for about 1 pound – 500 gr of beef to serve 4 people, adjusting the amount as needed for your specific needs.

As the beef should be sliced very thinly, it is best to ask the butcher to do that for you.

For more information about cuts of beef in English and Italian, you can check the article.

Key Ingredients

• Thinly sliced raw meat: To achieve the perfect beef carpaccio, you'll need to thinly slice the meat. If you're not confident with your knife skills, ask your butcher to do this for you. Alternatively, you can slightly chill the meat in the freezer to make slicing thinner pieces easier using a sharp knife or an electrical meat slicer.
• Salt and pepper: Seasoning the meat with salt and freshly ground black pepper enhances the natural flavors of the beef. Remember, moderation is key, as you don't want to overpower the dish.
• Lemon juice: Freshly squeezed lemon juice adds a zesty, refreshing touch to the dish. Drizzle it on the thinly sliced beef for an extra burst of flavor.
• Extra virgin olive oil: A high-quality extra virgin olive oil is an important component of carpaccio, providing richness and moisture to the dish. Lightly drizzle it over the meat to avoid an oily final product.
• Parmesan cheese: Thin shavings of Parmesan cheese add a savory, nutty flavor to the carpaccio. Sprinkle them generously over the dish, taking care not to overpower the delicate flavors of the meat.
• Arugula: Fresh arugula makes a delectable garnish and provides a peppery, slightly bitter contrast to the rich beef. Scatter a handful of leaves over the carpaccio to add color and flavor.
• Capers: These small, briny morsels pack a flavorful punch and add interest to the dish. Use them sparingly, sprinkling a few over the carpaccio to complement the other flavors. Personally I do not like them so I didn’t add them

So, gather your beef, seasonings, and garnishes, and you're ready to create a delicious beef carpaccio.

Enjoy the process, and most of all, enjoy your homemade dish!

Instructions

Freezing and Slicing

If you need to slice the beef, investing in an electrical knife o meat slicer is best.

Before starting, clean your knife or slicer thoroughly to avoid any cross-contamination.

1. To create thin slices of raw beef, wrap the tenderloin in plastic wrap and place it in the freezer for about 2 hours. This will make it easier to slice through the meat without tearing or damaging it.

Seasoning and Adding Toppings

Hint: Remember to keep the added flavors subtle, as they should complement rather than overpower the tenderloin.

8. Drizzle with more extra virgin olive oil, and finish with a squeeze of lemon juice for a burst of freshness.

Going light on the toppings preserves the integrity of the tenderloin and the dish as a whole.

Remember, simplicity is key for this refreshing appetizer.

Serving Beef Carpaccio

Plating Styles

Depending on your preference, there are a few different ways to plate beef carpaccio.

One option is to serve it on a chilled plate, arranged in a single layer with a slight overlap.

I like to use Nambe, which keeps the temperature for a long time.

This will keep your carpaccio cold, keeping its ideal temperature between 0°C and 4°C.

If you prefer a more casual presentation, you can also serve it in a bowl with other ingredients mixed in.

Side dishes

Beef carpaccio is a versatile Italian appetizer that pairs well with a variety of vegetables, mixed greens, and baby arugula.

Feel free to customize your dish with the ingredients you love.

Some popular options include:

• Fresh herbs: Parsley, basil, or chives add a pop of color and a burst of flavor.
• Vegetables: raw artichokes, radicchio salad, ripe cherry tomatoes
• Vinaigrette: Add a tangy touch by mixing up a vinaigrette with vinegar, Dijon mustard, and seasonings like kosher salt.
• Fruit: Thinly sliced fruits such as apples or pears can add sweetness and texture.
• Onions: Thinly sliced red or white onions can provide a sharp contrast to the rich beef taste.

Garnishes

No dish is complete without the perfect garnish. Your beef carpaccio can be dressed up with a variety of toppings that take this appetizer to another level.

Some suggested garnishes are:

• Capers: These small, pickled flower buds add a briny flavor that complements the beef.
• Nuts: Toasted pine nuts, almonds, or hazelnuts can provide some crunch and enhance the dish's texture.
• Cheese: A sprinkling of grated Parmesan or Pecorino Romano cheese adds a savory depth of flavor.
• Sea salt: A light sprinkle of sea salt can bring out the natural flavors of the beef and its accompaniments.

Equipment

To achieve the paper-thin slices needed for beef carpaccio, invest in an electric meat slicer or ask your butcher to slice the beef tenderloin or sirloin for you.

Freezing the meat briefly beforehand will also make slicing easier.

Another option is to use a sharp knife and a meat pounder to flatten the cut slices.

Proper equipment can make all the difference when preparing this delicious and elegant dish.

Keep in mind that freezing your protein before slicing makes the task even easier and ensures that the meat holds its shape.

If you are interested in my lemon squeezers, you can find them on amazon.

Finally, serve your carpaccio on chilled plates for the optimal presentation and dining experience.

I use a Nambe dish that keeps its temperature for a long time, perfect even to serve gelato.

It can also be used for hot plates

Variations and Alternative Ingredients

Variations

If you're looking to experiment with different proteins instead of beef fillet, consider trying fish or veal for your carpaccio.

Both of these options are tender and can be served raw, similar to beef.

Another idea is to make a vegetarian carpaccio using thinly sliced vegetables like fennel, which can be marinated in a delicious dressing.

But please, be cautious when serving raw dishes to pregnant women, children, or guests with compromised immune systems.

Additional toppings

For a twist on the traditional Italian dish, you can add various ingredients that complement the dish's base.

Swap rocket for other greens like radicchio, endive, or watercress.

They add a unique flavor profile and a pinch of freshness.

For an herbaceous touch, sprinkle some fresh herbs like thyme, parsley, or tarragon over the carpaccio.

Toppings

You can also get creative with toppings to add more color and flavors to your carpaccio.

Extra virgin olive oil is often used to dress carpaccio, but you could also try adding a simple vinaigrette or flavored oil infused with spices or herbs.

As for other toppings, consider adding sun-dried tomatoes, sliced red and white onions, or thinly shaved Parmesan cheese.

Don't be afraid to experiment with combinations that suit your personal taste and style.

Health concerns

Health concerns surrounding the consumption of raw meat are significant and should not be taken lightly. Raw meat, especially beef, pork, and poultry, has a higher risk of food poisoning due to harmful bacteria such as Salmonella, E. coli, and Listeria. These bacteria can cause serious illness, and in some cases, can be fatal. Young children, older adults, and pregnant women are particularly vulnerable to food poisoning from raw meat.

For more information, you can read: Safe Food Handling and Preparation USDA

History of Beef Carpaccio

Beef carpaccio was invented by a Venetian restaurateur named Giuseppe Cipriani in 1950 at Harry's Bar in Venice, Italy. This iconic establishment has since become an Italian modern cultural landmark and is well known for this and other culinary innovations.

The story of beef carpaccio might never have unfolded if it weren't for a particular visitor to Harry's Bar – Countess Amalia Nani Mocenigo. She was on her doctor's orders to avoid eating cooked meat, which led Cipriani to develop this raw dish as an alternative for the Countess.

This dish became especially popular during the second half of the twentieth century and has been enjoyed by many people all around the world. The original version of this delicious dish was served with lemon, olive oil, and white truffle or Parmesan cheese.

Where the name Carpaccio comes from

You might wonder why the dish is called carpaccio. It turns out that it was named in honor of Vittore Carpaccio, a renowned Venetian painter. Carpaccio often employed bright red colors in his works, resembling the red hues of raw beef present in the dish. And thus, the name "carpaccio" was coined.

More summer beef recipes

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