How to Make the Best Beef Carpaccio Recipe - Receta de Carne de Carpaccio - Carpaccio

Learn how to make the best Beef Carpaccio recipe! Carpaccio was invented in 1961 at Harry's Bar in Venice, Italy. La mejor Receta de Carne de Carpaccio .
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
▶Carpaccio ingredients: 0:47
▶Carpaccio method: 01:14
▶ Print the full recipe: onlineculinaryschool.net/beef...
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[@mikelshort9150]

This dude looks and sounds like he works at a restaurant that i can't afford to eat at.

[@jeffreybundy4095]

When I was carrying my baby girl I spent over two months in the beginning sick all the time. I couldn't keep anything down. And I cried a lot because I felt awful. Those first months really took a toll on me. One day I woke up and I was absolutely ravenous. My husband tried to make veal parmesan without the veal but it was still incredible. The next day my sister and my husband took me for real authentic Italian food. I balked about it at first until we were introduced to gino. Ginos Italian restaurant in Boise Idaho. Grilled portabella mushrooms that tasted like the finest steak in the world and then beef carpaccio. I've never in all my years then or now had something that will go down in my personal history as the best thing a I ate in my entire life. Old school beef carpaccio. I'm searching for the perfect recipe right now.

[@rontavakoli-JD-MBA]

Outstanding old school recipe for one of the greatest food recipes of what seems to be a bygone era. I miss classic cuisine. today's fusion is very nice, but unrefined...though evolving. This recipe is a keeper for sure. all fine dinning establishments must preserve this one.

[@MattNOV1509]

The end is funny. French cook, talking english, with a italian accent.

[@parvanam4469]

Molte grazie, Chef ! Such a nice video and explanation.

[@gardini100]

a great favorite of mine

[@anamariaramospaula3067]

Muito bom!!!

[@AndrewA1325]

Great video! Greetings from Russia) I like to dress carpaccio with a little balsamic vinegar, lemon juice and olive oil)

[@ridge181]

yuck

[@carlosss5707]

Squisito!

[@allannduati7025]

☺thank you

[@classynotes8926]

MUITO BOM!!!💗💗

[@CAndiron]

That looks incredible. And low carb too.

[@JackSparrow-ej3qq]

can you show us how to eat the dish which you make in each video, show us at the end how to eat in proper way . grazie

[@yo_imarat8189]

Carpaccio can be dangerous for people with food poisoning (Im not sayin he has it BUT ya know)

[@anacchka]

he's killing it in that hat

[@kevinm5898]

I want to try this. How safe is it to eat? I was told that the acids and oils help break down the fats in the meat and sort of cook it a little.

[@nicholasparry7204]

where would you suggest to find proper meat to eat raw (for tartare, sushi, sashimi, carpaccio, etc)? I'm from a large city, and I have local butchers, would they be trusted as long as the meat is frozen afterwards?

[@zombeaver69]

haven't got to taste it

[@M0rn1n6St4r]

Depending on the source, carpaccio was invented by Giuseppe Cipriani at Harry's Bar in Venice, Italy... 1. in 1950 2. in "the 1950s" 3. in 1961 4. in 1963 William the Conqueror - Battle of Hastings → 14-OCT-1066 CE I understand. Inventing carpaccio is not a significant event in history. But, it is recent history. Harry's Bar may have had a TV. And it certainly had a radio and telephone. Culinary historians can't agree on _the year_ even? I don't need the date. Just the year. No one ever claimed that (culinary) history is an _exact_ science. smh lol

[@TheYellowthemarble]

An Italian grandma dies in every drop of mayo.

[@peterbauer9218]

@1:12 dry what? Can t understand it.

[@hazedwin]

Dried mustard powder.

[@johnspence8141]

dry mustard

[@krullerized6831]

Pourquoi la viande doit être congelée???

[@krullerized6831]

@@online-culinary-school Nope, I never freeze mine personally...

[@user-cg4fm4tl4j]

Is that beef raw?

[@tubekulose]

Of course. It's a carpaccio!!!

[@johnspence8141]

savage. Beef tartar is proof of a god.

[@danevertt3210]

Mine had capers Edit…..nevermind

[@ronnie9572]

I'm here from unknown p

[@balls536]

🗿

[@akihirokurosawa9153]

Way better than Gennaro Contaldo's version. And he is Italian.

[@SavageListener]

My fear of making my own is not knowing what the beef has been contaminated with. I cannot trust a grocery store butcher and don't know how long ago the cow was killed. Same with home made sushi. I would only do it if I fresh caught the fish otherwise only trust a good restaurant to prepare raw meat.

[@SavageListener]

Northern California near San Francisco, CA USA. We have a great beef and dairy industry here but most meat found in a grocery store is genetically modified cows eating genetically modified corn and butchers don't have to disclose where meat is from unless from overseas. they also don't have to disclose when it was slaughtered. Sometimes there is controversy about E.Coli contamination. A local slaughter house used diseased cows such as ones with cancer into slaughter and the public meat supply. There are very few butchers that specialize in organic and grass fed beef and other exotic meats but they cost a lot. Italian's seem to rely on fresher local foods purchased daily. I might be over-reacting but the few times I had food poisoning makes me wary of food safety so I at least like to cook the surface of store bought meat.

[@SavageListener]

And great videos by the way. I just discovered them. Thank you for your informative videos and sharing your passion as well as taking time to respond. Keep up the good work.

[@RaphaelKrausz]

If you believe the meat is nice and fresh, but a still a little nervous about the handling, you can always just sear the outside to kill any bugs... but fresh meat should be safe... I'm making it for the first time at home, so I seared the outside to be sure... (It may not be 100% correct, but it's still fairly commonly done)

[@simplelife6318]

You need to find a local butcher

[@Marcel_Audubon]

ask that good restaurant who their meat purveyor is and contact them - they will be happy to sell fresh beef to the paranoid ... otherwise, maybe you can raise a pet steer in your back yard and slaughter it the morning of your carpaccio party - it's sure to be fresh then (bonus lots and lots of garden fertilizer while you're waiting for that thing to mature!)

[@mistaanime]

wait wtf..i thought he was French and then Italian?

[@rodrumsnj]

Except don’t continue to mix with your tasting spoon 😫

[@Khalrua]

When you cook for the ones you love, who gives af

[@krishnasanyal7]

@@Khalrua Good when you are cooking alone bud bad when you have guests

[@hugoboss3707]

I recommend you Not to freeze the Beef. The Great fresh taste gets lost...

[@samarcher3419]

No it doesn't you imbecile 😂 Why would you make such a stupid and untrue comment?

[@glamgoddess9]

The fact that this is just flat out raw meat just doesn’t sit right with me…

[@online-culinary-school]

It’s not