Beef Carpaccio

Name: Beef Carpaccio
Yield: Serves at least 8
Cuisine: United Kingdom
Ingredients: 15 g (½ oz) coarse sea salt; 600 ml (1 pint) olive oil; 300 ml (10 fl oz) dry white wine; 15 black peppercorns, crushed; ½ bunch of fresh thyme; 1 bunch of fresh basil; 4 garlic cloves, chopped; 5 tablespoons Worcestershire sauce; 5 tablespoons soy sauce; 150 ml (5 fl oz) balsamic vinegar; freshly ground black pepper; 50 g (2 oz) Parmesan; 900 g (2 lb) topside of beef

Preparation info

Serves at least
8

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This dish originated in the 1950s and was named after the Italian painter, Vittore Carpaccio, known for the reds and whites in his work. It has now become a favourite starter across the world. Here is my version.

Ingredients

900 g (2 lb) topside of beef
50 g (2

Europe
United Kingdom
Starter

Method

Trim the beef of any fat and sinew, which will leave you with 750–800 g (1½–1¾ lb) of meat.

Mix together all the marinade ingredients, reserving a few basil leaves to finish the dish. Roll th