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Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |

BBQ, Salted, Beef

Thin slices of smoked beef enhanced with a grilled cauliflower, caper, parsley and parmesan vinaigrette.

Note

Be sure to grill the cauliflower tops well, it is much better with burnt ends.

Ingredients

Recipe for 4 servings

Beef

300 Gr

Boston cut beef

1 Handful(s)

Wood chips for smoking

Dressing

200 Gr

Cauliflower

1 Tbsp

Capers

50 Gr

French shallot

4 Sprig(s)

Flat parsley

1 Tbsp

White balsamic vinegar

30 Ml

Olive oil

Garnish

12 Chips

Parmesan

1 Handful(s)

Arugula leaves

Salt and pepper

Preparation time: 30 min

Preheat your barbecue at 500 °F

Preparation

Sear the pieces of beef in vegetable oil and cool them, then cold smoke them for 5-10 minutes using a smoker.

Cut the beef into thin slices.

Chop the capers

Chop the parsley and the shallot.

Cut the cauliflower into small bouquets (tops), then grill them in the oven or on the barbecue.
Dressing

Mix all the ingredients for the dressing, then season with salt and pepper.
Plating

Arrange the slices of beef at the bottom of your plates, then garnish with your vinaigrette.

Finalize the plate by adding the parmesan shavings and the aragula leaves.

Be sure to grill the cauliflower tops well, it is much better with burnt ends.

Cooking schedule

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