Carpaccio and sheitel as in a restaurant: a meat guide suitable for summer - Walla! Food

2021-08-27T04:35:04.258Z

Cold Meat Guide: Some days we really have no desire and strength for the fire, so it is better to go in the direction of a carpaccio like in a restaurant, a recipe for a sheitel salad and also a professional tartare. All the tips inside >>>

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Carpaccio and sheitel as in a restaurant: a meat guide suitable for summer

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Rules for buying raw meat:

Fresh, meticulous, delicious.

Roast Beef (Photo: ShutterStock)

Storage: The meat should be stored separately from other products, and in airtight packaging. It is best to buy fresh meat packed in a vacuum, which ensures a good, clean and fresh product for longer (if there is no box, even well-tightened foil will do the job). It is recommended to store the meat deep in the refrigerator, where it is coldest.

Before cutting, wash hands, knife and cutting board with warm soapy water. The mehadrin separates the cutting boards in the house for chicken, meat, fish and fruit.

It is important to remember that the meat is preservative-free, and that it should be used as close to the time of purchase as possible. The quality of the meat, the texture and also the taste change the more you wait.

It is important to purchase fresh meat that is grown in the country under proper growing conditions and that has never been frozen, injected or thawed.

Hygiene: Many people are afraid to mess with raw meat for fear of infections.

In order to guard against the development of bacteria, care must be taken to purchase high-quality, especially fresh meat from reliable rhythms.

At home we must wash the meat well and use it as close to the time of purchase as possible.

Warning and Recommendation: This item does not include grilled meat (Photo: Giphy)

One of the most recommended chunks to eat raw is the sheitel.

This is a slice from the back of the beef, especially thin and high quality, with which a wide variety of dishes can be made.

We will ask the butcher for a pound and a half of sheitel without fat, we will make sure that the portion is fresh and high quality, and we will be able to produce 2-3 summer dishes, light and varied.

Carpaccio Sheitel

You can share, you can not.

Merindo Sheitel Carpaccio (Photo: Anatoly Michaelo)

An easy and tasty starter, which is always fun, and can always be shared with friends (or with yourself).

We will cut about 300 grams of strip from the slice, roll and shape it with cling film, put it in the freezer for half an hour (so that the slice will harden so we can spread it easily).

Slice the slice into as thin slices as possible.

Place them on baking paper or cling film, and cover from the other side with another layer.

Lightly tap the pieces so that they are "spread" and are just as thin as paper.

We will remove one layer of paper.

Transfer to a serving plate with the meat side down, and peel the other paper.

In most butchers, you can also ask the butcher for a ready-made portion of carpaccio that will save you the work, because the increase in the popularity of the dish has led to the boutique butchers specializing in the preparation of sliced portions that only need to be served, seasoned and served.

A serving suggestion that throws for a long vacation:

Above the meat: a

thin drizzle of quality olive oil A drizzle

of balsamic vinegar

a drop or two of ouzo (its taste is very overpowering and we do not want a pool)

Pepper ground

sea salt

A few slices of parmesan (possible with a peeler)

A little green (arugula, for example, sprouts Or chopped celery)

Sheitel salad

A little oven, a lot of flavor.

Sheitel salad (Photo: ShutterStock)

We will make roast beef from 1 kg of sheitel:

Preheat the oven to 250 degrees for the

marinade:

olive oil,

crushed

garlic, ground pepper

1 tablespoon mustard grains

1 tablespoon sweet chili

Mix all the marinade ingredients well, and spread the slice. brown, we cover and put in the oven for 15 minutes. after 15 minutes we lower the heat to 180 degrees and leave the meat as it is for another quarter of an hour. now the meat is ready and roasted. so that we can work with, we will put it in the fridge for three hours.

we'll spread thin slices analyze and add For them:

a quarter of a white cabbage, thinly sliced

1 lettuce Iceberg, cut

Two stalks of chopped celery

A handful of dill / Parsley / Basil Chopped

half an apple, green Sliced, a

handful of green grapes Cut in half

a glass of fried pine nuts

Mix all the salad ingredients, including the sheitel pieces, and season with salt, ground pepper, squeezed whole lemon, olive oil and a little balsamic vinegar

Tartar Sheitel

Stir, plates.

Merindo Sheitel Tartar (Photo: Anatoly Michaelo)

Nktzotz finely with a knife to slice Rump (each dose is calculated according to 150 grams per person, then synchronize multiple guests on the amount of meat, and consider the recipe below is two doses - about 300 grams of meat)

we mix meat well with:

2 cloves of garlic

juice From one lemon one

stalk of chopped green onion

2 tablespoons grated celery

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon mustard seeds

teaspoon ground pepper

A handful of chopped coriander (for those who like)

A handful of chopped chives

Mix well all the ingredients, pour a portion into a plate Serving (it is advisable to use bering, but not required. You can also cast freely) and garnish with chopped greens.

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Source: walla

All life articles on 2021-08-27