aloi means yummy

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Just a bit of beef goes a long way 2 December 2007

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beef carpaccio

I’m not sure that we call this dish. Let’s call it seared beef carpaccio. I distinctly remember that this is a modification of one of Jamie Oliver’s recipes, watched long ago …

The meat is half cooked, so cook it up straight from the butcher’s if you can. We used some great ribeye beef here.

How to:

  • Simply slice up the beef and put in between some cling wrap. Pound away at it (gently now) with a wooden mallet or a rolling pin until it is flattish.
  • Heat up your skillet. Just a quick swirl of extra virgin olive oil. When nice and hot, place your carpaccios - a few seconds and the edges should brown, turn over, brown … done.
 

9 Responses to “Just a bit of beef goes a long way”

  1. babayaga Says: 4 December 2007 at

    Hey,

    Thanks for your commenting on my post. Mahfouz is a writer who has acted as a voice for the Arab people. Palace Walk is indeed the first book in the trilogy. I didn’t have the energy to post reviews of the other two books. If you’re interested in Nobel laureates, may I suggest Jose Saramago. And if you have an additional interest in the holocaust, try Imre Kersetz’s “Fateless”. From your blog, I gather you are a gourmet chef.

    Cross posting does attract visitors but not to the extent it would if the original link were posted. A few of my friends, who are active bloggers, advised me against cross-posting. Anyway, I hope you have a great day!

  2. Jamie Says: 5 December 2007 at

    Hello!
    This looks so yummy and I would like to try making it myself. I know that you used ribeye and pounded it but what are the other ingredients?
    Jamie
    Fort Myers, FL

  3. aloi Says: 6 December 2007 at

    Hi Jamie, Oops …

    Ingredients are simple. Ribeye, a few sprigs of rosemary and/or green onion, roughly chopped. Massage onto your ribeye, and leave them there when you pound at it in between the clingwrap.

    We don’t usually season with salt and pepper until we’re about to just serve it, but some like to season before pounding.

    Let me know how it turns out!

  4. Jamie Says: 6 December 2007 at

    Thanks!
    I am going to try this with white rice and red wine, can’t wait.
    BTW - Anna told me about your site and I love it.
    Jamie

  5. Beef carpaccio with noble leaves & rice « aloi means yummy Says: 6 December 2007 at

    [...] that carpaccio look good? Hurriedly chopped up some cucumber to mop up the juices in the pans, and served it up [...]

  6. aloi Says: 6 December 2007 at

    hi jamie. welcome! i posted how we served the carpaccio up.

    thanks to anna … anna? can you give me her blog address?

  7. Anne Says: 7 December 2007 at

    Hi Aloi, it’s your cousin Anne =). Jamie is my friend and I told her about your site. We’ve been been looking at all the goodies you have here. I think I will try making that beef carpaccio for Joel and I. It looks delicious! Your site is great…really inspires me to cook!

  8. whatsfordinnergina Says: 9 December 2007 at

    This looks fantastic!!

  9. aloi Says: 10 December 2007 at

    Hi Anne (and Joel!), I’m glad you said something. Funny how I always assume that people who comment here are strangers … nice to know you found me online. And I hope the carpaccio turns out great.

    whatsfordinnergina, looks and TASTES fantastic. the great thing about it is that it’s easy to cook.

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