afoona
Beef Carpaccio with Pickles and Mustard Aioli
Meat

Beef Carpaccio with Pickles and Mustard Aioli

Carpaccio without Parmesan or arugula, served bistro-style: small pickles, mustard aioli and a dark soy-balsamic sauce for dipping on the side.

⏱ 1 hr 30 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

To assemble

  1. 1
    Wrap the meat in plastic wrap and freeze 40–60 minutes, until it firms up a little and is easy to slice.
    Plastic wrapFreezer
  2. 2
    In a small bowl, stir together the mayonnaise, mustard, lemon juice and garlic and chill until serving.
    Bowl
  3. 3
    Mix the soy sauce, vinegar, date syrup and olive oil in a small bowl, until the date syrup dissolves.
    Bowl
  4. 4
    Cut the meat against the grain into paper-thin slices.
    KnifeCutting board
  5. 5
    Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.
    Plastic wrapMeat mallet
  6. 6
    Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
  7. 7
    Sprinkle the salt and black pepper over the meat and serve with the pickles on the side, tbsp aioli and a small bowl of the dipping sauce.
    Bowl
346calories
18 gprotein
18 gcarbs
24 gfat
● protein 20%● carbs 19%● fat 60%

Per serving (711 g), of 4 servings

To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5)

  • Freezer · 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Meat mallet · Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Plastic wrap

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