Carpaccio

fishwrestler · Sep 25, 2011

Ok not sure where to post this so I figured beef even though is isn't smoked.

I got this recipe out of the book Cured by Lindy Wildsmith

2 small carrots, finely chopped

4 bay laves, torn

8 garlic clove, halved

24 Juniper Berries, crushed

24 black peppercorns

2 tablespoons of ground black pepper

2/3 cup sea salt

4 lbs piece of beef topside, trimmed of all fat

My butcher told me beef topside with actually the top sirloin.
I mixed all the ingredients and then rubbed the meat to cover all of it.

Then i put it in a plastic container and laid a plate over it weighted by 4 cans of beans.

Let sit in the refrigerator for 3 weeks turning every two days.

I like the taste and texture the color is darker then the picture they show in the book. I will definitely try this again

bmudd14474 · Sep 25, 2011

sounds like a good first attempt.

Good Job

SmokinAl · Sep 26, 2011

What is the taste & texture?

Is it tender or chewy?

fishwrestler · Sep 26, 2011

SmokinAl said:
What is the taste & texture?

Is it tender or chewy?

Texture depends on the thickness of the slices. I sliced it paper thin and it has a texture some what like Prosciutto. Firm yet tender if that makes sense. The taste is hard to describe. but good. I think i need a cut of meat that it thicker next time. I wanted the meat to have a little more redness in the middle.. It is interesting, Iet it sit a little more the redness started to come back in the middle of the meat. I may tie it like a roast next time to keep the meat from flattening out so much.

RObert

moikel · Sep 26, 2011

Nice work.

I think this is pretty close to how Italians make bresola although I think they hang it & air dry it. Its also not that far away from bastorma which is air dried salted beef made by Armenians ,Turks who stole it of the Armenians & Egyptians. It sells at $30 a kg at least but they use a good cut of beef. The Italians make it using girello which is I think eye of topside. Bastorma is used as a bacon or prosciutto substitute although the spice mix on outside is pretty lively. I followed the dudestrami method of turning corn beef into pastrami but put bastorma mix on the outside before I smoked it. I reckon if you looked up bastorma on the net you would get some good ideas for your next try. Nice to see people doing different stuff.

africanmeat · Sep 27, 2011

Looks great it gos to my to do list

roller · Sep 27, 2011

Yep I am going to try this one soon..why did you cover it with a plate and cans ?

automan88 · Sep 27, 2011

Very interesting I have never seen this done before, learn something every day on here. Thanks for sharing.

alelover · Sep 27, 2011

Sounds almost exactly like bresola except it hasn't been dried. Seems like a cross between bresola and carpaccio. Since carpaccio isn't actully preserved. It is served raw and sliced thin.

moikel · Sep 27, 2011

Bresola. I went back to my book Preserving the Italian Way.Its by Pietro Demaio,hes a GP who collected traditional old school Italian recipes into a book. A lot of its Calabrian but then will have other regional variants set out as well. I love his book & used it for guidance when making sardines under oil but its got everything in it even how to make soap!! Some of his stuff is "old country" some is Australian /Italian its all well explained so people can keep traditional stuff alive.

Anyway heres his Bresola see what you think. 5kg of topside trimmed of all fat,4 litres red wine,1 kg coarse salt,12 branchs rosemary.1 bunch thyme,2 large white onions 6-8 cloves garlic crushed 1/2 cuo gbp.1/2 cup juniper berries crushed 1tbl chilli flakes peel of 2 oranges.

Put all ingredients into container & mix well.Put meat in submerge,leave 1 week in fridge. Remove hang in cool place for3 weeks or until it feels firm. If it developes white mould wash with vinegar,pat dry & rub with olive oil.Wrap in grease proof paper keep in fridge.

Serve sliced with rocket (arugula),olive oil shaved parmesan or crisp it in pan then make a salad with ,radicchio,pine nuts,or whatever else suits you.

My butcher makes it with girello which is the eye of the muscle from silverside. Enjoy.

chef jimmyj · Sep 27, 2011

This looks interesting! I'm thinking an ANGUS EYE ROUND will give your desired Red Meat Center. It may be slightly chewier but thin slicing and a gentle pounding will fix that...JJ

fishwrestler · Sep 27, 2011

Moikel said:
Nice work.

I think this is pretty close to how Italians make bresola although I think they hang it & air dry it. Its also not that far away from bastorma which is air dried salted beef made by Armenians ,Turks who stole it of the Armenians & Egyptians. It sells at $30 a kg at least but they use a good cut of beef. The Italians make it using girello which is I think eye of topside. Bastorma is used as a bacon or prosciutto substitute although the spice mix on outside is pretty lively. I followed the dudestrami method of turning corn beef into pastrami but put bastorma mix on the outside before I smoked it. I reckon if you looked up bastorma on the net you would get some good ideas for your next try. Nice to see people doing different stuff.

Yeah into trying new stuff here. I am goign to give it another try once we eat all this. Not cheap to make either using top cut of a whole sirloin.

africanmeat said:
Looks great it gos to my to do list

For sure worth a try and I will be doing it again soon.

Roller said:
Yep I am going to try this one soon..why did you cover it with a plate and cans ?

The recipe required you to keep it under pressure. so this is what i had that worked. :)

Automan88 said:
Very interesting I have never seen this done before, learn something every day on here. Thanks for sharing.

No problem thisis a great site and I feel since I am learning something new everyday her i can also give back by posting up my adventures.

alelover said:
Sounds almost exactly like bresola except it hasn't been dried. Seems like a cross between bresola and carpaccio. Since carpaccio isn't actully preserved. It is served raw and sliced thin.

" from the Book Cured " They refer to this as Carpaccio Trentino Style and is similar to bresoala but that is marinated in red wine where this is raw and a dry rub.

Moikel said:
Bresola. I went back to my book Preserving the Italian Way.Its by Pietro Demaio,hes a GP who collected traditional old school Italian recipes into a book. A lot of its Calabrian but then will have other regional variants set out as well. I love his book & used it for guidance when making sardines under oil but its got everything in it even how to make soap!! Some of his stuff is "old country" some is Australian /Italian its all well explained so people can keep traditional stuff alive.

Anyway heres his Bresola see what you think. 5kg of topside trimmed of all fat,4 litres red wine,1 kg coarse salt,12 branchs rosemary.1 bunch thyme,2 large white onions 6-8 cloves garlic crushed 1/2 cuo gbp.1/2 cup juniper berries crushed 1tbl chilli flakes peel of 2 oranges.

Put all ingredients into container & mix well.Put meat in submerge,leave 1 week in fridge. Remove hang in cool place for3 weeks or until it feels firm. If it developes white mould wash with vinegar,pat dry & rub with olive oil.Wrap in grease proof paper keep in fridge.

Serve sliced with rocket (arugula),olive oil shaved parmesan or crisp it in pan then make a salad with ,radicchio,pine nuts,or whatever else suits you.

My butcher makes it with girello which is the eye of the muscle from silverside. Enjoy.

thanks great information come out in this post.
There is a recipe inthe book for a Carne Saladia with Apple and Parmessan
7 ounces of Carpaccio Trentino Style thinly sliced
1 or 2 large crisp apples cut into match sticks and immersed in salt water until ready to serve.
2 tablespoons Parmesan shavings or Grana trentino
extra virgin olive oil for drizzling
fresh ground black pepper as desired.

Enjoy Robert

fishwrestler · Sep 27, 2011

Chef JimmyJ said:
This looks interesting! I'm thinking an ANGUS EYE ROUND will give your desired Red Meat Center. It may be slightly chewier but thin slicing and a gentle pounding will fix that...JJ

yeah JJ I think i need a thicker cut. this piece flatted out too much. The recipe shows a piece of meat that turned out Thicker I will look at the Angus Eye round

thank you
Robert

moikel · Sep 28, 2011

Veal girello,eye of silverside.I have trimmed the sinew off it. This bit about 750 gm. A better size to attempt it than 5 kg of topside. Theres a pork version called capocollo that uses neck,super old school is to wrap it in pork casing then split canes like the stuff they roll sushi in,tie it with string then tighten it as the meat shrinks.Its adry salt cure so different. Next is finished product from my butcher friend Joe. An olive oil balsamic dressing,some parmesan but it is salty..

moikel · Sep 28, 2011

Did a little veal scallopine dish with girello cut into 10mm steaks. Fry with garlic ,olive oil, then deglaze with madeira,splash of sherry vinegar + blood orange juice & sugar gbp. Pretty good,veal not my favourite meat bit bland but it was good. Lets face it its not a primo cut but it turnred out really well.

sunman76 · Sep 28, 2011

......this is new to me!

moikel · Sep 28, 2011

Its a bit of a dying art but because I live in an Italian neighbourhood theres still old school stuff out there. In some ways theres people still doing stuff in Australia thats died out in Italy. I just turned girello into dinner rather than freeze it. I dont think it will be that expensive in US if we can work out what you guys call the cut. Sounds like a job for Pops.

chef jimmyj · Sep 29, 2011

Best info I can find translates Girello as Eye Round...although one source did say it may also refer to Rump Roast...JJ

fishwrestler · Sep 30, 2011

Moikel said:
Veal girello,eye of silverside.I have trimmed the sinew off it. This bit about 750 gm. A better size to attempt it than 5 kg of topside. Theres a pork version called capocollo that uses neck,super old school is to wrap it in pork casing then split canes like the stuff they roll sushi in,tie it with string then tighten it as the meat shrinks.Its adry salt cure so different. Next is finished product from my butcher friend Joe. An olive oil balsamic dressing,some parmesan but it is salty..

THis is pork right ?

chef jimmyj · Sep 30, 2011

The pics above are a Veal Girello ( Eye Round)...JJ

Carpaccio

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