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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Celticevergreen
Servings: 4
This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.
2 pounds topside of aberdeen angus beef or 2 pounds prime rib roast
fresh ground black pepper, to taste
2 ounces parmesan cheese
For the marinade:
½ cup balsamic vinegar
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
4 garlic cloves, chopped
1 bunch fresh basil
½ bunch fresh thyme
15 black peppercorns, crushed
1¼ cups dry white wine
2½ cups olive oil
1 tablespoon coarse sea salt
The beef should be totally cleaned of fat and sinew to leave you with between 1½ to 1¾ pounds of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4 to 5 days to achieve maximum flavor. The beef should be turned every day.
After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.