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My recipe

Roast beef Carpaccio

Roast beef Carpaccio

4 servings


  • 2 tbsp vegetable oil
  • 2 tbsp apple juice
  • 1 tbsp red wine vinegar
  • 2 tbsp sweet soy sauce (2 tbsp light soy sauce+1-2 tsp honey)
  • 1 tbsp chopped parsley leaves
  • Freshly ground black and rose pepper (optionally)
  • In a small bowl combine all dressing ingredients, lightly whisk.
  • Arrange roast beef slices on the plate. Pour over the dressing, cover with cling film and refrigerate for 1 hour. Take off carpaccio from the fridge. Sprinkle with chopped parsley, season with ground pepper. Serve with arugula, cherry tomatoes and pickled cucumbers.