Beef Carpaccio - Chef Anna Olson's Newest Twist on a Classic! скачать в хорошем качестве

Beef Carpaccio - Chef Anna Olson's Newest Twist on a Classic!

Beef Carpaccio is Chef Anna Olson's newest twist on a classic recipe. Inspired by her time spent with Chef Jack Lee this incredible recipe will inspire you to get cooking! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe This starter course takes inspiration from Beef Pho, and the refined flavours and additions used. To capture the spices that are within the broth, an easy homemade hoisin sauce includes these aromatic additions. Serves 8 as an appetizer Ingredients Hoisin 60 mL (1/4 cup) soy sauce (low sodium) 30 g (2 Tbsp) smooth peanut butter 30 mL (2 Tbsp) honey 1 clove garlic, minced 5 mL (1 tsp) sesame oil 1 cinnamon stick 1 star anise 3 whole cloves 3 black peppercorns 350 g (3/4 lb) beef tenderloin 30 g (1 oz) thinly sliced red onion rings (about 3 slices) 125 g (2 cups) bean sprouts 20 g total (3/4 cup) chopped fresh coriander, Thai basil & mint 35 g (1/4 cup) chopped roasted peanuts sriracha, to taste 1 lime, cut into wedges, for garnish Directions 1. For the hoisin, place all of the ingredients in a small saucepan and bring to a simmer over medium heat, whisking occasionally. Simmer for about 5 minutes, then strain out the spices and cool to room temperature before chilling until ready to serve. The sauce will not be as thick as commercial hoisin. 2. For the beef, slice the raw tenderloin across the grain into 1/2 cm (1/4 inch) slices. Place a slice into a re-sealable bag and using the flat side of a meat mallet, pound it as thin as possible without tearing the meat. Repeat with the remaining slices and arrange them on a large platter or individual small plates. Cover the platter or plates with plastic and chill until ready to serve. This should be done the same day you wish to serve the dish. 3. Have all of the remaining ingredients on hand, to assemble right before serving. Sprinkle the onion slices overtop the beef and sprinkle the bean sprouts over in an even layer. Top this with the chopped fresh herbs and the chopped peanuts. Drizzle the hoisin over this and add sriracha to taste. Arrange the lime wedges on the side of the platter or plate and serve immediately. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv #OhYum #BeefCarpaccio #Inspired