Delicious Beef Carpaccio!

Today, I'm beyond excited to talk about the fascinating story behind this cold summertime dish and show you how to make it. It's incredibly easy to put together, just pound out your raw beef and top it with delicious garnishes like lemon zest, crushed pistachios, hot chilis, parmesan, and good olive oil.
Enjoy, and tag me if you make this!
Recipe: bit.ly/3w3cVUN
Thank you to our sponsors:
Shun Knives: shun.kaiusa.com/
Flor de Caña Rum: flordecana.com/

[@riccardocorrente4159]

Great disch...love it... I'm Italian...with anchestors from Venice and a doughter working and living there ... carpaccio is a must...thanks...

[@rinnerebirthx1369]

Andrew I've watched you since I was 12 back in 08 and still follow you I'm happily married and a great home cook thanks to your knowledge in food

[@AndrewZimmern]

That is awesome! Thank you for watching

[@rinnerebirthx1369]

@@AndrewZimmern I can assure you she is one happy lady! Lol

[@leewhite6008]

Yes!

[@Ladyofdeath777Weaversoftheweb]

I love beef tartar and beef carpaccio. So delicious!

[@tashalachacha]

The first time I ordered beef carpaccio, I was in Las Vegas, I ordered 2 plates.... I love it🇺🇲❣️🇮🇹🦊

[@herts9999]

The recent carpaccio experience was also in Vegas. Herbs and Rye. Was amazing.

[@AndrewZimmern]

Sometimes one plate isn't enough!

[@Ninjacob00]

I’m so excited knowing that Carpaccio can be made with working cuts as long as it’s good quality thanks Andrew!

[@AndrewZimmern]

You bet!

[@markroper9269]

Love your stuff!! Great job!

[@AndrewZimmern]

Glad you enjoy it!

[@JT-py9lv]

If you've ever been to Memphis, you need to stop at the Peabody Hotel. They serve a GREAT carpaccio.

[@anilwashington6189]

Mr. Zimmern, you're an inspiration for me because more than just eating food, you feel for every single ingredient. Really respect every produce that mother nature provides. My best to you always. God Bless.

[@AndrewZimmern]

Thank you, Anil!

[@FreeOfAllFear]

I love making carpaccio especially when I can convince someone to try it because it’s always a surprise to them plus super simple I use Eye of round sliced thin Salt pepper olive oil Lemon and Dijon mustard combined on top Then on top diced shallots Kale/arugula/spinach spinettes Chopped celery and capers I promise you it’s amazing 🤩

Tarragon and Jalapeño! Bold! It's my first time in your channel but I bet you love Ceviche

[@cappaman2058]

Always a pleasure watching you make something fabulous

[@gregjohnson720]

In Europe they generally take a cut like filet mignon, put it in the freezer for a while and then slice it (probably with a meat slicer or a very good sharp knife.

[@annieireland1539]

Our master! ❤️all your ideas 💡

[@guitarvikings]

My favorite chef!

[@AndrewZimmern]

You're the best!

[@loeunsaing329]

The one person who got me interested in foods an all kind of exotic foods

[@gregjohnson720]

AZ you are a fantastic person,philanthropist, chef, but most of all, your are a REAL person blessed with talent and a heart the size of Minnesota (wait make that Alaska or Texas because they are bigger. Love your shows. Best regards from Rio de Janeiro gj

[@junetaylor9795]

Love this dish since I emigrated to Spain so simple but gorgeous with balsamic vinegar and sliver s of parmesan 🥰

[@AndrewZimmern]

So good!

[@stephaniejohnson3341]

I really love your look with the glorious beard!

[@nyakehkeili1095]

Big Andrew zimmern fan. Loving the beard. It's a good look

[@beautyandthefeast314]

The dance solidified the dish for me😂. You know it’s good when all you can do is dance after that first bite! Love this. I new to carpaccio. I had it for the first time in Mexico on vacation earlier this year and now, I can’t not have it! Thanks for the new recipe!

[@tashalachacha]

I like when you went to Russia. That was one of my favorite 🤠

[@cappaman2058]

Do you have any good recipes for Tripe

[@jensayles4163]

Vittore Carpaccio was known for his use of red and white in his paintings not chiaroscuro. Caravaggio and others used chiaroscuro. My husband was drooling watching the video! Love the beard and great seeing you on KZbin! We are in lockdown in Thailand and this channel will be a well needed diversion ❤️

[@AndrewZimmern]

Glad I could provide a fun distraction! Hope you're both doing well

[@patsonlim528]

can't wait to see Andrew Zimmern on TV again everyone in my part of the world miss him

[@blueovaltrucker]

Those episodes of BF you mentioned are my favorites. When you were eating that fermented meat kept in its own fat was what hooked me to that show. The Spain episode looked like heaven with the oxtails and that segment with the really old restaurant. Are your old episodes of BF on dvd anywhere?

[@borromorro]

Wow I was just thinking about that episode watching him now !!

[@AndrewZimmern]

BF is available to stream on discovery+ and a few other platforms! Appreciate you

[@blueovaltrucker]

@@AndrewZimmern Thank you Andrew.

[@dixpeter4458]

Mr Zimmern looking great!

[@stacky512a]

i like this using yellowtail or even tomatoes ....

[@tashalachacha]

Jalapeño? That's so innovative 🥰

[@tashalachacha]

I also loved your chopped liver recipe 😋

[@buffiecar]

I have never had this but it looks so good!

[@bradybowie5678]

Awesome dude.

[@Havoc-g7v]

I literally tried this dish for the first time two days ago!!!!!! It satisfied my carnivorous dreams. It had capers on it though . Andrew's looks even more amazing.

[@andrearasmussen8865]

Yikes

[@AndrewZimmern]

Fantastic!

[@claytonbruner1808]

Thank you, sir, for the inspiration! Question...could I use meat that's been frozen for a long period of time? I have some Pronghorn antelope cuts that are approaching 10 months in the freezer. There is no better flavored meat in America, IMHO. I recently returned from South Africa and was fortunate to get to try carpaccio made of the national animal, Springbuck. That is the genesis of my curiosity about making my own carpaccio. Thank you again for such great content!

[@gregjohnson720]

AZ you are mad for Tarragon. I love it also, but sometimes here in Brazil it disappears for a couple of weeks.

[@laurenschenck5355]

Omg 😳 looks so good of heaven happy Friday! Have a amazing weekend xoxo 😘

[@ThePearsonExperience]

Love the shows Andrew.... Cheers

[@davidneal5046]

Thank You Andrew…

[@BrucePSquirrelOfficial]

You forgot to mention that Carpaccio was the code word for the raw beef that the woman and chef agreed to as there was a Carpaccio painting in the restaurant.

[@priscodepita5712]

Original carpaccio was not with rucola or olive oil. It was serves with à type of mayonnaise

[@laurenschenck5355]

How is your family? They are amazing beautiful family

[@destroyerj]

@07:31 He 'pounds' his meat to relax. LMAO!

[@AndrewDwyerKorea]

GREAT TO SEE YOU BACK!!! What happened to you Andrew? jI though you moved to the Island of Emeril and Mario? Angel Island (San Francisco), Rikers Island (New York) or North Sentinal Island (India)...?

[@nathanjie5320]

WOW

[@ethomson0]

I like to use a gallon sized zippy bag to pound mine out, and I agree with your sentiment at 7:28.

[@SouthernCoastalCookingTM]

Could I use America Wagyu(angus/Wagyu) for this dish?

[@tashalachacha]

I love your beard, it's very Sean Connery ☺️

[@Hard2believethis]

Andrew do you have any upcoming TV shows?

[@AndrewZimmern]

New episodes of my show Family Dinner are dropping every Friday on discovery+! Thanks for watching

[@Hard2believethis]

@@AndrewZimmern Excellent you are one of my favorites.

[@smithcoffee8]

That beard is gorgeous!

[@ywdwarner]

13:48 ... If u had a little pot ... i cant believe im actually going to do this ... " ? Cooking with Cannabis is popular again ?

[@valdobertorabelo4344]

super like👍

[@anastasiarose16]

"This is gonna be awesome" Not as awesome as your beard sir! Woah! Nice looking dish Andrew!

[@AndrewZimmern]

Ha, thank you!

[@GabrielDucharme]

OG Andrew.

[@jikle4451]

I’m curious where you get your meat from that you feel comfortable eating it raw like this.

[@herts9999]

Have you not followed this man's culinary journey over the last 20 years? lol

[@bengarver8155]

Jordan Peterson learns to time travel.

[@princesssprinklesthecat4192]

Andrew, not a lot of people know you were homeless and a drug addict like me. I still do drugs, but I have my own two bedroom apartment to myself.

[@bamargerin]

Keep the beard, Walter White!

[@jameslund2658]

Andrew what's the difference between meat and fish ? When you beat your fish it dies. 😂

[@MrBigpat09]

Santa 🎅 LOVE THE BEARD

[@R0gue0ne]

First American I've heard pronounce Parmesan correctly!

[@mouloudadjroud716]

اخخخختفوووووه اختفووووو اختفووووو اختفووووو...

[@OmaLowne]

i like you a lot Andrew but, 25 min video to make a raw meat dish,.. comon man.

[@diannt9583]

It is all the digressions into unrelated questions... by the time someone gets to eat the carpaccio, it's going bad...

[@presidentoxford]

RU the same guy on TV ? Holy shit Batman. Chop the first 3+ mins of yakka. Your beef cut is intriguing ; carpaccio is from eye fillet. Clearly you've nfi.

[@sharongonzalez804]

You look great in a beard. I just wish you could pronounce things better

[@benjibenji3810]

Great stuff but too much talking just sayn

[@von269]

Yuck

[@luckiii8417]

The beard is weird. Like the bizarre foods look better

[@mercuryrising9174]

You can ryme anytime..

[@luckiii8417]

@@mercuryrising9174 only if the ryme is the right rhyme 😁

[@michaelbohn9908]

You guys need to understand by now everyone knows the seeds in a pepper is the spicy part. Stop telling us things we already know?? Andrew I loved watching you 10 years ago. Now you are trying way to hard. This video could have been down in less than 5 min. Your doing your videos like ppl did 10 years ago. Not sure I’ll watch you again my man. Get to it. I don’t need an explanation of things we’ve seen and been taught for a decade. You’re adding nothing. Please rethink, I love you!