BEEF CARPACCIO – AFRICAN STYLE
Beef fillet cured in biltong spices, thinly sliced and served with parmesan shavings, crispy onions and a biltong spice marinade.
Click here for the downloadable recipe.
INGREDIENTS
Beef
450 g Beef fillet (middle section)
Curing mix
1 clove Garlic, finely chopped
3 tablespoons Coriander seeds, toasted and crushed
1 teaspoon Chili flakes
4 tablespoons Dark brown sugar
2 tablespoons Coarse salt
1 teaspoon Black pepper, freshly ground
Marinade
2 tablespoons Red wine vinegar
1 tablespoon Olive oil
Garnish
20 g Parmesan/ pecorino shavings
3 tablespoons Crispy onions
4 tablespoons Micro herbs
METHOD
Preparing the carpaccio:
1. Prepare the meat by removing any fat and sinews.
2. Mix the coriander seeds, chili flakes, brown sugar, salt and pepper together in a bowl to make the curing mixture.
3. Place the curing mixture in a flat container and roll the meat in it to cover it all over. Keep the leftover curing mixture to prepare the marinade. Place the meat
on a piece of plastic cling film and enclose it tightly. Freeze the meat for two hours, to make it easier to slice.
4. Mix the leftover curing mixture with the vinegar and oil and set aside.
5. Unwrap the beef and using a very sharp knife slice it very thinly. Place the slices of beef between sheets of plastic and flatten them with a rolling pin.
6. Arrange 4 to 5 slices of beef on each serving plate and drizzle with the marinade. Scatter with crispy onions, micro herbs and parmesan shavings.
Serve chilled.
