Best Beef Carpaccio Recipe: Asian-Style

Beef Carpaccio Recipe: A little home-grown recipe. It’s a Carpaccio that I call Asian, because it was created here in Singapore and does have coriander in there. So there we go, Asian Wagyu Beef Carpaccio it is, and shall remain. Beef Carpaccio is basically a cold dish of raw beef – yep turn off the eating with your eyes sense, and enjoy it, it is delicious. I mean just have a look at the photo – what do you think?

Imagine a dish that combines the melt-in-your-mouth tenderness of premium beef with the sharp tanginess of fresh herbs and zesty capers. A dish that is not only a culinary masterpiece, but also a work of art, with its paper-thin slices of raw beef arranged in a delicate pattern on a plate. That dish is none other than the beloved Italian classic, beef carpaccio, for this recipe it’s Asia-style.

In this blog, we explore the origins and evolution of beef carpaccio, from its humble beginnings as a dish invented by a Venetian countess to its status as a gourmet delicacy enjoyed by foodies and carnivores around the world. We delve into the key ingredients and techniques that make this dish so special and provide tips and tricks for preparing and serving beef carpaccio at home.

But that’s not all – we also examine some of the controversies surrounding beef consumption, including the impact of beef production on the environment and the potential health risks of consuming raw or undercooked meat. We explore the latest research on these issues and provide expert insights into how to enjoy beef carpaccio safely and sustainably.

So whether you’re a die-hard beef carnivore or simply curious about the world of gourmet cuisine, this blog is the ultimate guide to all things beef carpaccio. Get ready to tantalize your taste buds and learn something new – read on to discover the mouth-watering world of beef carpaccio.

Short answer: Beef Carpaccio is a dish made from paper-thin slices of raw beef, served with fresh herbs and zesty capers. This article explores the history, ingredients, and controversies surrounding beef carpaccio, and provides tips and tricks for preparing and enjoying this gourmet delicacy.

To make a really good-sized portion of Asian Wagyu Beef Carpaccio, you will need the following;

• Two good Japanese A5 Wagyu rib-eye steaks – (cut all the fat and any hard bits of gristle out.
• With a tenderizing hammer bash it. Keep turning the steaks to get a nice even thickness.
• Then roll this up into a sausage and wrap it in cling film and place it in the freezer for later);
• 4 finely chopped small red onions;
• 1 bunch of coriander chopped up finely;
• 1 small jar of salted capers chopped roughly;
• A good drizzle of Olive oil; and
• A good pinch of sea salt and cracked black pepper.

Once you have had the steaks in the freezer for about an hour you are ready to go. But why steaks in the freezer? You are basically hardening the meat to make it easier to thinly slice. So when you have taken the meat from the freezer, and removed the cling film, take your sharpest knife to slice that meat as thin as you can. It will make a difference for your Asian Beef Carpaccio.

Lay the beef on a plate and then sprinkle over the top in this order;

• The chopped onion;
• The chopped capers;
• The chopped coriander;
• Drizzle with Olive oil; and
• Sprinkle with salt & pepper.

You are done – now dig in and enjoy this puppy. It’s damn good. This is my Asian Beef Carpaccio. If you like fresh meat, not chewy, and Asian inspiration like the hards, and some sour from the capers, well you will love this one. It’s simple, but looks all restaurant-like I think you’ll agree – ENJOY!!!

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Is Beef Carpaccio Safe

A lot of people will ask if Beef Carpaccio is safe. Well, it is raw meat after all. 

While medium-rare beef is typically regarded as safe to consume if it reaches an internal temperature of 52°C and is given at least three minutes to rest, there is no way to ensure the safety of rare beef. This implies that eating dishes with raw meat, such as beef carpaccio, which is raw beef that has been finely sliced, can be dangerous.

Incorrect preparation and storage of raw beef can result in the development of pathogenic germs and parasites, which can be harmful to human health. There is no assurance that the beef carpaccio served in some restaurants is healthy to eat. 

My advice is to go with the flow and eat away. Restaurants will, you hope, use the best quality ingredients, store those and prepare those in a healthy manner. That’s how they get and retain their health and safety licenses. My advice for home cooking is just to buy the best ingredients, hence this being Wagyu Beef Carpaccio.

Is Beef Carpaccio Raw

Beef Carpaccio is described as an ancient Italian appetizer made of raw beef that has been paper-thinly sliced. The beef is typically finished with capers and onions and drizzled with olive oil, lemon juice, and capers. 

Carpaccio is a term used in modern cuisine to describe any thinly sliced raw meat or fish presented in this way. The most typical cuts of beef used to prepare carpaccio are sirloin and tenderloin, and the beef should be bought from a respectable butcher who is aware that it will be eaten uncooked. Similar to fish carpaccio.

Since the beef is sliced so thinly for carpaccio, the acidity of the marinade causes it to be perceived as “cooked” even though it is typically served raw.

Is Beef Tartare the same as Beef Carpaccio?

According to culinary experts, beef tartare and beef carpaccio are two different dishes, although both use raw beef as their main ingredient. Beef carpaccio is a traditional Italian dish made by slicing raw beef fillet thinly and serving it chilled with olive oil, lemon juice, and herbs. 

On the other hand, beef tartare is usually made by finely chopping or mincing raw beef and mixing it with seasonings, such as mustard, Worcestershire sauce, capers, and onions, and sometimes served with a raw egg yolk on top. While both dishes are served raw, they differ in terms of texture, preparation, and flavour.

What are the Origins of Beef Carpaccio?

For many years, foodies and carnivores all over the world have savored beef carpaccio. It is an appetizer made up of paper-thin slices of raw beef that have been drizzled with olive oil, lemon juice, and capers. But from where did this cherished dish come?

It has been said that Giuseppe Cipriani, the creator of Harry’s Bar in Venice, Italy, created beef carpaccio in 1963. The meal has Vittore Carpaccio’s name, a Renaissance painter noted for his use of vibrant reds and whites that reflect the hues of the dish’s raw beef and white sauce.

The history of beef carpaccio, however, is more romantic and fantastical. There are also claims that the dish was created by a Venetian countess who was advised to eat raw meat by her doctor for health reasons. The countess requested that her cook create a meal that would make raw flesh appetizing, and as a result, beef carpaccio was created.

Regardless of its genuine roots, beef carpaccio has spread throughout the world and has become a mainstay of Italian cuisine. Due to its widespread appeal, a variety of meat-based variations—including those made with veal, deer, salmon, and tuna—as well as vegetarian variants employing thinly sliced vegetables have been produced.

In conclusion, the history of beef carpaccio is fascinating and dates back to the 1960s in Venice, Italy. There is no doubting the popularity and deliciousness of this delicacy made from raw flesh, regardless of who originated it, a chef or a countess.