Author Topic: Beefheart Carpaccio  (Read 2906 times)

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Offline Inger

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Beefheart Carpaccio
« on: December 22, 2011, 07:52:52 pm »

This, I like to make from a little ripened grassfed beef - the longer you let it stay in your fridge, the more tender it gets. :)
And it gets tastier too!

Slice the heart in thin slices. Add sliced onion, fresh herbs, little oliveoil and balsamic on the top.
If you like you can also add some seasalt and fresh ground pepper, but I think it is not needed.



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