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Home recipe: Asian Beef Carpaccio

By: Brian Kennett

You don’t cook carpaccio, of course, but that doesn’t mean you can’t completely balls it up when you’re preparing it at home. EX’s resident foodie Brian Kennett shows us how it’s done.

 

 

A little homegrown recipe, this one – a carpaccio that I like to describe as Asian, because it was created here, for one thing, and it does have coriander (or Chinese parsley) in there too. Carpaccio, for those not in the know, is basically raw beef. So it’s time to turn off your eyes, lose any preconceived ideas about that, and enjoy. It is delicious. And simple. Simple it is, and simply delicious it also is. An absolute belter.

Ingredients (Starter for four):

  • Two good rib-eye or fillet steaks
  • 4 small red onions, finely chopped
  • 1 packet of coriander, finely chopped
  • 1 small jar of salted capers, roughly chopped
  • A good drizzle of olive oil
  • A good pinch of salt and black pepper

Method:

  • Take the steaks and cut off all the fat and any hard bits of gristle.
  • Grab yourself a tenderising hammer and bash the crap out of the steaks. Turn them from time to time so that you get a nice even thickness.
  • When you have each steak nice and thin and flat, simply roll in into a sausage, then wrap it in cling film and place in the freezer for later.
  • Once you’ve had the steaks in the freezer for about an hour, you’re ready to go – the idea is to basically harden the meat to make it easier to thinly slice.
  • Take each steak out of the cling film, and, with your sharpest knife, slice the meat up as thinly as you can. Wafer thin is best.
  • Lay the thin sliced beef on a plate and then sprinkle the other ingredients over the top in this order:
  1. The chopped onion
  2. The chopped capers
  3. The chopped coriander
  4. Drizzle with olive oil
  5. Sprinkle with salt and pepper

And that’s it. You’re done – now dig in and enjoy this puppy. It’s damn good!

To read more of Brian’s recipes, along with restaurant reviews and more, click here.

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