Beef Carpaccio with Pickles and Mustard Aioli with homemade pickled cucumbers – Gluten-free version

👨‍🍳 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 gluten-free 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
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
8. 8
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
9. 9
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
10. 10
    Move to the fridge: the cold stops the fermentation.

    Refrigerator
11. 11
    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