ShareFacebook Twitter AddThis
Jerked beef carpaccio recipe, with coriander pesto: a South American appetizer by Chef Rodrigo Oliveira from Mocotò restaurant in Sao Paulo
For the coriander pesto
For the cajá vinagrete
For the beef
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 8
- Recipe cuisine Central/South American
Blend all the above ingredients with a handmixer or blender to achieve a fine and homogeneous pesto.
Follow the same process as for the pesto.
Clean the meat and cut it into long thick strips in the same direction as the fibres.
Mix the coarse salt and brown sugar and cover the whole beef with the mixture.
Leave in the fridge for 24 hours, turning the meat twice during this time.
Hang the pieces of meat in a smoke machine for 1 ½ hours or until is completely dry.
Take off the excess of fat, vacuum pack each piece, and put it into a freezer.
Using an electric slicer, cut the meat into extra thin slices, assembling them on a plate.
Drizzle the meat with the coriander pesto and cajá vinagrete, and finally add shavings of queijo-de coalho, coriander sprouts, pimenta de bico and cherry tomatoes.