Durcan's Spiced Beef Carpaccio : a Cork twist on a classic Italian dish
This recipe comes from Denis Cronin at the award winning Mad Fish Restaurant in Cronin's Pub, Crosshaven. Putting a Cork twist on a classic Italian dish and by only using Cork based ingredients we think it's something special.
- Tom Durcan's Spiced beef
- Fresh garden rocket or mustard leaves
- Olive oil
- Good mature hard farmhouse cheese - we used extra mature Coolea Farmhouse Cheese
- Sea salt and fresh ground pepper
- Lemon wedge
Freeze the spiced beef. Then slice the beef as fine as you can. The meat pieces should be almost see through.
Arrange the meat pieces on a cold plate, using roughly twelve slices, and covering the whole plate. Place a bunch of leaves in the centre and drizzle with olive oil. Finally garnish with shavings of cheese, a small wedge of lemon, with a side of fresh ground pepper and sea salt. The beef will come to room temperate after approximately three or four minutes after slicing and is ready to be served.
Other Serving Suggestions
Spiced beef can be served warm, with rich gravy made from the cooking liquid. Simply mix equal quantities of cooking liquid with good rich beef stock and reduce down, stir in a knob of butter to enrich, then pour over the warm sliced beef.
Tom Durcan's own personal favourite way of enjoying it
Served cold and sliced, with caramelised Spanish onions, on crusty buttered white bread. Simple.