Make beef carpaccio by layering thinly sliced raw beef on a plate and topping it with sauce, vegetables, cheeses and spices. Alternately, before slicing the cut of beef to make the carpaccio, you can sear all exposed surfaces to reduce the health risks it presents. Either way, given the raw or lightly cooked nature of beef carpaccio, elderly individuals, pregnant women, children and others with compromised immune systems should not consume it.

Things You'll Need

Place a raw cut of beef into a plastic freezer bag large enough to contain the meat and a liquid marinade.

Add an oil, an acidic liquid and seasonings to the bag, the essential components of a marinade. A sample marinade could contain equal parts of olive oil and vinegar with diced garlic, dried basil, salt and ground black pepper added for flavor. Use about 1/2 cup of marinade per pound of beef.

Seal the bag and refrigerate the beef to marinate for 12 to 24 hours. Remove the beef from the bag and discard the marinade after the time has elapsed.

Preheat a skillet to medium and coat it with a thin layer of olive oil. Place the marinated beef in the preheated skillet and sear all of the exposed surfaces for a few minutes. If you do not wish to sear the beef for the carpaccio, skip this step.

Place the marinated beef into a clean plastic freezer bag and freeze it for an hour or two. The partial freezing makes the meat easier to cut into thin slices.

Remove the meat from the freezer and take it out of the freezer bag. Use a sharp knife to cut the thinnest slices possible from the partially frozen meat.

Cover a dinner plate with a single layer of beef slices — depending on the size of the cut of meat, this could require between two and 10 slices. Repeat this process for each serving of beef carpaccio you plan to make.

Place leftover beef back in the freezer bag and store it in the freezer for later use.

Top each plate of beef slices with grated hard cheese, leafy greens, seasonings and chopped vegetables of choice. Since carpaccio is traditionally served with a sauce, add a drizzle of salad dressing, wine or oil for flavor. A sample plate could use dandelion greens, sliced mushrooms, a drizzle of balsamic vinegar with a few fresh basil leaves. Alternately, use a creamy salad dressing such as Thousand Island instead of balsamic vinegar.

Serve the beef carpaccio immediately.

Tips

  • Sliced beef carpaccio can be arranged on a dinner plate and topped with a pre-made salad or served plain to save time.

  • Meat that has been frozen for longer, such as frozen leftover beef, will have a slightly different texture. However, you can slice and serve it the same way as fresh carpaccio. The sliced frozen meat thaws after a few minutes on a dinner plate.