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Wow.
Raw beef is something that is not for
everybody or a lot of people are afraid
of, but try it once. Think of this as
the sushi of the cow, right? You're
eating these days. You're eating raw
fish like without even flinching an eye.
You're eating cured fish. You're eating
all different kind of stuff. Think of
this as the sushi of the farm. Now, what
I have over here is a solid block of
what? What is it called?
>> Fileman.
Okay. Fileman is a very nice cut for
carpacio. Number one, it doesn't have a
lot of fats. It has a little fats, a
little marbling, and it's a very nice
piece of meat. And I froze it. I freeze
it because I want to be able to get as
thin as possible that I cut. Now, almost
so you can see it, huh?
>> If you have you a little bit
see-through, it would be nice. But if
you have a coconut slicer at home, you
could put on a coconut slicer, but I
don't have one over here. So, what we're
going to do is we're going to slice it
as thin as possible. And then we're
going to whack it until he listens.
And don't worry about the size and the
shape
once it's whacked.
See, that's fairly nice size beef. And
then once you pound it out, and once
it's sliced thin, it defrosts really
quickly. So, we sliced our beef. We have
our parchment paper that we lay down.
And we're going to lay down these slices
of beef. Okay.
>> And then
we cover it. You can take a mallet. You
can take a frying pan.
There you go. There's something going
on. Just follow me.
>> Mo, she gave out all his energy.
There we are. Nice and thin. Nice and
paper thin.
Delicious.
We could, but what we're going to do is
we're going to put this over here on the
side and we're going to start the
plating
of the first beef carpacio that we're
making. Starting off with,
you know, kasmos.
We're going to go with a healthy drizzle
of olive oil
cuz this is going to be our base and
this is going to be a nice delicious
flavor. To that we're going to add some
this new product that I found is a chili
pepper paste.
>> Yeah. So they have the chili pepper and
the garlic paste. So today we're going
to try this one.
Spicy tomatoy. That's going to be
delicious. This is good on a sandwich.
So okay.
>> Put a little dab of that in.
>> Need some bubbles.
>> Yeah. It's got a nice kick. It's got a
real nice kick.
So into that we're going to crush one
clove of garlic and we're going to have
that raw. To that we're going to add a
little bit of whole grain mustard. This
mustard and carpacio are
>> whole grain is mustard that wasn't
>> that hasn't been ground yet.
>> Right. Pinch three seasons blend
that goes right there.
Now we're going to do mixing. Mixing.
Already smells delicious. Oh, it's
smelling nice. Trust me.
In a bowl, I have a little bit of fresh
baby arugula.
>> I think there's a reason why we call
versus arugula. Or
>> what came first, the rugula or the
arugula?
>> No, it has to do with something ruled
something.
Two different things. We'll have to ask
the grandmothers.
>> Okay. If anybody knows,
>> put it in the comments.
>> Arugula is very, very classic to go with
kpapacio and so is parmesan. But we're
not going to do that today. We're going
to have other delicious flavors that are
going to bring out that salty, briny
flavor. So, to the arugula, we're going
to drizzle it with some fresh olive oil.
And we're going to season
with the pinch honey mustard Sriracha
just to give it a nice little kick.
And we're going to squeeze in a little
fresh lemon juice into the mix.
Just like that.
Toss it around. Mix it up.
Our dressed arugula is ready. First
thing we're going to do is we're going
to get all that flavor on the bottom
because the beef is going to be on that.
And when we eat it, it's going to pick
it up together and it's going to be
marvelous.
I'm getting hungry. The smell is
something garlic.
>> It's so light. It's so fun. You're
throwing a little party outside on the
patio. You're having some friends over.
You got this.
Now, we're going to take our beef that
is already fully defrosted.
Just literally 10 minutes. We're going
to layer it
just like that.
There's a lot of other ways to do it as
in slicing it and freezing it already in
shape and flipping it onto the plate.
But this is just reality. This is how
you could do it if you don't have all
the fancy utensils and if you're not
working in a restaurant.
I'll call that good for this plate.
We're going to put this aside. This I'm
going to eat.
Okay. Now, very traditional with um
carpacio
is
horseradish.
So, I got over here some horseradish
ioli,
which is going to be really nice. Give
it a couple of drizzles. Just
like that.
We're going to take our rugula.
We're not looking to make a cover that
isn't solid. We're looking to give it
like a little runway, you know.
And the final part to take this
beautiful dish over the top is a little
capers. If you never tried capers,
capers are like it's like a little
pickled flour. It's really good and it
brings a nice pickly vibe to it.
>> Anything pickled.
>> And that we're going to just drizzle
over.
>> And there you have it.
>> Voila.
He literally did it in
>> Look at that. The mustard seeds.
>> You have to make sure to get everything
>> easier. 2 minutes. You know,
>> yeah. mushy. But
>> let's work the section.
>> Exactly.
>> I want to see what Add's doing over
here.
>> All right, guys. Everybody
>> Wow,
that's powerful.
>> That sound that you made explained
exactly what you're feeling.
It was really
>> explosion of flavors. And you know what?
You come outside Sunday afternoon, you
have a flame and yan. You want to turn
on your grill.
No gas. Ai, no. No propane.
>> No, no problem. Make our
>> cheers.
>> Ai, the wine you should get fried it so
you don't have that problem. What did
you say? No profane.
>> No problem.
>> No problem. Katacio, you're not washing
it off.
>> Adding.
>> It's like another sack. Like there's a
new band that came in now.
>> It's a second dance.
>> Second dance.
>> Let's go to the mitzvah dance.
>> Let's go to the mitzvah dance. Exactly.
Nat.
