A carpaccio is very thinly sliced raw meat or fish. Not convinced? You will be. Not only is it delicious but simple to make too, especially with this handy how to guide.
1. Start with some really good quality meat that’s as fresh as you can get it. You’ll need a lean piece of beef such as the fillet and the wider you can get the better, so you can make nice big slices.
Trim off any excess fat - no one likes gristle, and wrap the meat tightly in a sheet of cling film.
2. Wrap the meat in another sheet of cling film, as tight as you can.
3. Twist the ends like a cracker to tighten the cling film around the meat. You want it to be really tight, neat and firm.
4. Put the meat in the freezer for 20 minutes until nearly frozen. You can put it on ice like Richard if you need to, instead.
The meat should feel firm but not hard. If the meat is too frozen it will be difficult to slice smoothly but not freezing it enough will cause carving problems too.
5. Take the meat out of the freezer and get a really sharp knife. Leave the cling film on and slice the meat as thinly as you can. Aim for paper thin - the coldness of the meat should make this a bit easier.
Take the cling film off each slice. This is important, for obvious reasons, no wants a mouth full of plastic.
6. Arrange the slices in a single layer over a serving plate. Drizzle with a simple vinaigrette or dressing and serve.
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