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Old 09-11-2007, 10:11 AM   #1
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Beef Carpaccio?

What is the best cut to use to make beef carpaccio? Also, how do I know if it's good enough quality to eat raw?


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Old 09-11-2007, 12:24 PM   #2
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ooo! I hope someone answers you, chave! I'd like to try that sometime!


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Old 09-11-2007, 12:25 PM   #3
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I would use tenderloin I bought from a reputable supplier.
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Old 09-11-2007, 12:26 PM   #4
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tenderloin, sliced paper thin..........and bought from a very reputable butcher.

Squirt a bit of lemon, drizzle with olive oil, and serve with romano shavings...
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Old 09-11-2007, 01:01 PM   #5
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One of my favorite foods.

I agree with the tenderloin, it can be easier to cut thinly if put in the freezer for a little while.

I go with Vera's recipe but like a couple of capers tossed on the plate.
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Old 09-11-2007, 02:24 PM   #6
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Tenderloin, all the way. Or Kobe/Wygu(sp?) if you can get/afford it.
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Old 09-12-2007, 08:04 PM   #7
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We use tenderloin only.

We do roll it in cracked peppercorns and salt and sear it VERY quickly on all sides and then wrap and freeze until it can be sliced paper thin. Heavenly.

I'm just lookin' for my "cheese"!
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