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Carpaccio is a starter of thinly sliced meat served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured springbuck carpaccio made from the fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.

  • 1.5 kg springbuck fillet
  • 2.5 liter water
  • 375 g un-iodated salt (dairy salt / kosher salt)
  • 12.5 g saltpetre
  • 45 g sugar
  • 15 g bicarbonate of soda
  • 2.5 ml black peppercorns
  • 1 bay leaf
  • 1 whole allspice
  • 15 ml ground ginger
  • 5 ml garlic powder

Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
Remove the pot from the heat and allow the brine to cool completely.
Take 1.5 kg of Springbuck fillet and pat this dry.
Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
Slice the carpaccio thinly and serve according to your recipe or requirements.
You can wrap and freeze the fillets at this stage for up to six months.

Recipe posted by Lisinda Blaauw
Photo: Lisinda Blaauw


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