Smoked beef carpaccio with artichoke salad
Smoked beef carpaccio with artichoke saladTime: 20 min Lifestyle: Creative Type of cheese: Monte Veronese Course: Second
1 kg beef silverside
600 g coarse salt
300 g sugar
3 laurel leaves
1 sprig of rosemary
cloves to taste
whole black peppercorns to taste
rosemary to taste
coriander to taste
300 g new baby salad
300 g artichokes
100 g mature Monte Veronese PDO
extra virgin olive oil to taste
salt to taste
pepper to taste
lemon juice to taste.
Preparation time: 20 min
Marinating time: 24 h
Clean the beef silverside to the bare meat and cut it in half lengthwise. Mix the coarse salt with the sugar and seasoning in a bowl. Place the meat in a baking pan and cover it with the aforementioned mixture. Refrigerate and marinate for at least 24 hours. Once the meat is marinated, wash it under running cold water and dry it with a clean towel. Place the meat on a baking tray and put a baking pan with sawdust and seasoning underneath.
Light the sawdust with a blowpipe, close the oven and leave the fan to blow it out. Let it smoke for 30 minutes with the oven turned off. Cool the beef. In the meantime, flake the cheese with a slicer or mandoline. Clean the artichokes removing the (hardest) outer leaves and leave 1 cm of stem. Cut the artichokes in half lengthwise and remove the choke using a melon baller. Cut into thin slices and put them in cold water with ice and lemon. Drain the artichokes and season with olive oil, salt, pepper and the juice of ½ a lemon.
Place a tuft of new baby salad in the centre of the plate and place the sliced beef radially. Finish the dish by placing the artichokes in the centre (above the salad) and flakes of Monte Veronese PDO on the beef. Season with a drizzle of oil.