Brant Lake Wagyu Beef Carpaccio Recipe
soy-lime vinaigrette, 7 herb emulsion, pickled shiitake, crispy shallot and garlic, seasoned rice paper
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Ingredients
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Carpaccio
Soy-Lime Vinaigrette
7 Herb Emulsion
Pickled Shiitake
Crispy Shallot and Garlic
Seasoned Rice Paper
Method
Preparation
- 1
Prepare the Beef
Wrap the Wagyu beef tightly in plastic wrap and freeze for about 1 hour. Once firm, thinly slice the beef against the grain and arrange on a serving plate.
- 2
Make the Soy-Lime Vinaigrette
In a small bowl, whisk together soy sauce, lime juice, sesame oil, and honey until well combined.
- 3
Prepare the 7 Herb Emulsion
In a food processor, blend all the herbs with olive oil until smooth. Season with salt and pepper to taste.
- 4
Pickle the Shiitake Mushrooms
In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer, then add the shiitake mushrooms. Remove from heat and let them pickle for at least 30 minutes.
- 5
Crispy Shallot and Garlic
Thinly slice the shallots and garlic. Dredge in flour, then fry in hot oil until golden brown and crispy. Drain on paper towels.
- 6
Prepare Seasoned Rice Paper
Soak the rice paper sheets in warm water until soft. Season with salt and pepper, then cut them into desired shapes.
