Rump carpaccio
For a tender result, cut the meat along the fibres. Preferably do this by hand and not too thinly!
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
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Ingredients
|
200 |
g |
rump |
Preparation method
- Use a sharp knife to cut the meat along the fibres as thinly as possible and place them in a single layer in the well of a plate.
- Delicious with good quality olive oil, pepper, salt, and cheese.
Serving suggestions
- Many variations are possible; try using truffle, pesto, salad, etc.