OH! Magazine - Australian Version March 2014 (Australian Version) | Page 19

PETE
EVANS

BEEF CARPACCIO
My family and I are huge lovers of raw fish, seafood and 100 per cent
grass fed, raw beef, (it’s a good idea to freeze all meat prior to eating
raw). So why not try it for yourself, and let me know what you think.

What you’ll need

www.peteevans.com.au

( OH Yum! )

How to make it

80g good quality grass-fed beef mince
Shallots (or red onion), finely sliced
Apple cider vinegar
Tarragon leaves
Garlic
Olive oil
Chicken stock (or water)
Chia seeds
Salt
Pepper
Watercress leaves
Horse radish, grated

1. Place cling film / glad wrap on your bench, then place the beef mince in

Spice mix

4. Season the capaccio (meat) with salt and pepper, then add the tarragon

Mix together carraway seeds,
Juniper berries, ground cumin and
ground coriander.

sauce by spooning it on top. Add some pickled shallots to the top, and

the centre. Add another sheet of cling film over the top then, using a
rolling pin, gently roll it out to create an even thickness all over the meat.
Place the raw meat into the freezer for at least one hour. Once frozen,
remove from freezer, take off the top sheet of cling film, invert it onto a
plate, and then remove the other sheet.
2. To pickle the shallots (or red onion), place the paper-thin slices into a
small bowl and pour in some apple cider vinegar. Let it sit for 10 minutes.
3. To make the tarragon sauce, place a bunch of tarragon leaves into a food
processor. Add in garlic, olive oil, chicken stock (or water), apple cider
vinegar, chia seeds, salt and pepper. Blend it until it’s smooth and
creamy.

finish off by adding your spice mix.
5. Add watercress leaves and grated horse radish.

( OH! MAGAZINE ) ISSUE 8

19