Author Topic: Cilantro Carpaccio  (Read 7335 times)

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Offline DangerousDashie

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Cilantro Carpaccio
« on: September 04, 2012, 03:07:48 am »
Hey I thought I'd make a contribution as a newbie, even though it's a very simple recipe.

This carpaccio is my standard go to RAF meal. It works with a lot of different muscle meats like lamb chops, ribeye steak, and what not. The more bones in the meat, however, the harder to slice. Just cut around the bone and then throw the bony part into the marinate concoction. Like most raw paleos, I only use high quality 100% pastured meat.

Prepare the meat for carpaccio
Some people freeze the meat for 2 hours first to make cutting easier but if I have a sharp knife I just cut it right out of the fridge. Slice thin slices (like 1/4 of an inch). Lay the meat on wax paper and place another layer of wax paper over it. Then pound the meat thin.

Fresh lemon
Sea salt
Black Pepper
High Quality Extra Virgin Olive Oil (I like to experiment with flavored ones as well and this recipe works very well with a Mediterranean herb flavored olive oil)
Cilantro ( i like to use about an equal volume of cilantro to the meat)

Put the meat in a bowl, drench it heavily with olive oil, add black paper and salt to taste. Mix it and then squeeze a generous amount of the lemon juice on. If you like the lemon juice to cure the meat more, add it before the oil. Mix again and add the cilantro and mix. I like to eat it with fancy chop sticks for some reason. Enjoy!

Offline Poncho

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Re: Cilantro Carpaccio
« Reply #1 on: January 11, 2013, 04:55:03 am »
This sounds great, thanks :)

Offline Polyvore

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Re: Cilantro Carpaccio
« Reply #2 on: January 11, 2013, 09:53:23 am »
I have done this and it is great! It was a while ago though, I used swordfish.


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