Traditionally, carpaccio is cut from the tenderloin, the finest piece of meat from a beef. But you can also cut carpaccio from roast beef or rump steak. That’s a little less tender, but if you use Irish beef, it’s still very tasty. Carpaccio is delicious for lunch or as an appetizer. Delicious!
De lekkerste gerechten met carpaccio
Snijden
To cut carpaccio, use a large, smooth and, above all, sharp knife. Carpaccio should be sliced wafer-thin. But with slightly thicker slices (2 to 3 mm) you can taste the delicious taste of the tender raw Irish meat better. Cut the meat across the wire, then the meat will be nice and tender after defrosting. If you cut the meat with the grain, the fibers will remain long. Then the meat seems tougher when chewed.
Koelen
Immediately after cutting, place the slices on the plates and let them slowly come to room temperature. Or, if you don’t want to eat it right away, keep the carpaccio covered with plastic wrap in the fridge until use. But even then, let it slowly come to room temperature later. This is when the refined taste of the beautiful meat comes into its own.
Serveren
If you serve the meat too cold, you will taste almost nothing. Let the carpaccio come to room temperature, then the taste of Irish beef is the best. Enjoy your meal!
Waarom Iers rundvlees?
In Ireland, there’s no shortage of that one special ingredient that makes for great beef: grass. An Irish cattle walks outside in vast pastures for an average of 220 days a year, 24 hours a day and then eats… grass! The outdoors and grass-fed diet makes for simply extraordinary beef, nice and tender with an intense meaty flavor.
