Meat delicacies. Beef carpaccio. Beef beef

The carpaccio dish was invented in Venice, where in the Harry Bar it was first served to the Countess Amalia Nani Mocenigo in 1950, when she informed the bar owner that her vegetarian doctor recommended eating only raw meat. It consisted of thin slices of raw beef, dressed with sauce from the French mustard Dijon. The owner of the bar called the dish Carpaccio named Venetian painter Vittore Carpaccio, because the color of the dish reminded him of the artist's paintings. Beef carpaccio is traditionally served as a cold dish or snack. Gradually, the meaning of this term expanded: it began to be used in relation to any raw product, cut into thin slices and appropriately seasoned. It can be vegetables, fish, mushrooms, seafood.

Recipe 1

There are a lot of cooking options for carpaccio. Here is the most popular recipe for beef carpaccio. Ingredients for 4 servings:

• From 250 to 300 g of beef tenderloin.
• 4 bunches of rucola or a mixture of different salads.
• Salad dressing (the simplest variant: consists of 3 parts of oil and 1 part of vinegar with salt and pepper, more complex variants can include various components such as spices, greens, shallots, onions, mustard, etc.).
• Kosher salt.
• Black freshly ground pepper.
• Parmesan is rubbed on a large grater.

The fillet is wrapped in polyethylene film and placed in the freezer for 2 hours. After 2 hours, unfold the beef and thinly sliced (about 2 to 5 mm). Lay the pieces of beef on several layers of polyethylene film and wrap them. Gently beat each piece of meat with a hammer until it becomes thin. Meat is salted and peppered, then distributed evenly to 4 chilled plates. Serve carpaccio of beef with herbs and cheese, top with watering dressing.

Recipe 2

This option Simple dish of beef carpaccio is easy to prepare, since no processing of products is needed. The difference is the use of Italian Grana Padano cheese, which has a granular structure, and citronette sauce. For 4 servings you will need:

For carpaccio:

• 400 g beef tenderloin or fillet.
• 100 g Grana Padano, the cheese is rubbed on a grater.
• 100 g of arugula.

For the citronette sauce:

• 2 lemons (juice).
• 100 ml of olive oil.
• Pepper to taste freshly ground.
• Salt.

Mix all the ingredients for the citronette sauce. Beef carpaccio is prepared by cutting very thin slices of raw meat (frozen beef or veal), which are laid out on a dish. Sprinkle with arugula and cheese on top, season with sauce.

Recipe 3

How to cook a beef delicacy? You can make corned beef. This universal piquant meat with pepper, spices and salt to everyone who tried it, very much. To make it, you need the following products:

• 2 ½ kg of brisket (excess fat is separated).
• 4 liters of water (for brine and cooking salted meat).
• 620 g of large salt.
• 350 g of brown sugar.
• 1 table spoon of chopped pepper.
• 1 tablespoon coriander seed.
• Pepper black peas
• Pepper red hot.
• 1 head of garlic, cut in half.
• 4 bay leaves
• A few twigs of thyme.
• 1 egg (to check the salinity of the brine, if the egg is swimming, then the salt concentration is sufficient, otherwise add salt until the egg pops up).

Add salt, sugar, bay leaf, thyme, pepper, coriander seeds and all the spices to the water, bring to a boil, remove from heat and allow to cool. In a plastic container with cooled brine (after checking its salinity) put the meat and the head of garlic so that the meat does not float up, it is pressed down. The container is sealed with a lid, put in the refrigerator for 5 days or 2 weeks. Every day, the meat is taken out of the refrigerator and turned over in brine, for evenness of pickling. Lay the meat in a colander and rinse thoroughly for several minutes under a stream of cold water to remove excess salt. Put in a saucepan, pour the meat with water, put on fire and bring to a boil (remove all the scum). Cook for 3-4 hours until it becomes very tender. Take it out of the pan gently with a fork and noisy and place on a tray. Before cutting, the meat should lie down for a few minutes (so it does not fall apart when cutting), but it is better to clean it in the cold for the night, then it will be easier to cut. This dish is equally hot or cold. Serve with mustard and pickled cucumber or rye bread