Ciao! Oct/Nov 2021 Digital_CIAO_OctNov2021 - Page 18

inthekitchen
Chef Melissa Makarenko Peasant Cookery Smoking meat with maple wood chips immediately before serving delivers a fresh-off-the-campfire taste to this deconstructed sandwich presentation . Strident ingredients like arugula , maple mustard , shallots and garlic match the beef ’ s bold flavour . Chef Melissa suggests searing the meat on a very hot pan and seasoning generously for the best flavour and texture .
Smoked Beef Carpaccio
INGREDIENTS Crispy Shallots 3 medium shallots 2 tsp kosher salt 3 / 4 cup and 1 / 2 Tbsp cornstarch 4 1 / 4 cups canola oil for frying
Aioli 4 cloves garlic pinch of salt 3 / 4 cup and 1 / 2 Tbsp mayonnaise 4 Tbsp olive oil , infused with garlic 1 lemon , zested and juiced salt and pepper to taste
Carpaccio 1 400g eye of round loin 1 / 3 cup and 2 Tbsp kosher salt 4 cloves of garlic , crushed 1 Tbsp black pepper , coarsely ground 1 sprig rosemary , finely chopped
METHOD Crispy Shallots
1 . Peel then slice shallots against the grain creating thin rings . 2 . Separate rings and sprinkle with salt . Let stand for 15 minutes .
3 . Drain and squeeze out liquid . 4 . Dredge shallots in cornstarch . Knock off all excess cornstarch and drop in canola oil heated to 365 °. 5 . Fry until golden . Remove from oil and drain on a paper towel .
Aioli 1 . Crush garlic and salt into a smooth paste . 2 . Add mayonnaise and whisk in oil . 3 . Season with lemon , salt and pepper .
Carpaccio 1 . Cut skin and fat from the eye of round . 2 . Rub vigorously with salt , garlic , pepper and rosemary and set aside for 24 hours . 3 . Brush excess seasoning on and in a pre-heated , oiled pan , sear all sides of the loin . 4 . Cool immediately in fridge . 5 . In an air-tight bag , place loin and remove all air . Place in freezer for 24 hours . 6 . Remove from freezer and let thaw for 10 minutes . Slice loin thinly against the grain and arrange in a circle pattern on a plate . 7 . Cover with a glass dome and lightly air smoke at the table . 8 . Accompany with aioli , shallots , toasted baguette , arugula and Smak Dab Canadian Maple mustard .
Yield 2 servings
Photography by Rosalie Berger , chef photo courtesy Peasant Cookery
16 ciao ! / oct / nov / two thousand twenty-one