Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.
Recipe type: Beef Ribeye / Fillet
Carpaccio is a starter of thinly sliced beef served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured beef ribeye carpaccio made from either ribeye or fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
- 750g Rib-eye or beef fillet
- 2.5 liter Water
- 375g Un-iodated salt (dairy salt / kosher salt)
- 12.5g Saltpetre
- 45g Sugar
- 15g Bicarbonate of soda
- 2.5ml Black Peppercorns
- 1 Bay leaf
- 1 Whole allspice
- 15ml Ground ginger
- 5ml Garlic powder
- Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
- Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
- Remove the pot from the heat a allow the brine to cool completely.
- Take 750g of beef fillet or rib-eye or fillet and pat this dry.
- Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
- Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
- Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
- After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
- Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.