Roast beef carpaccio with onion dressing and pita bread

For the roast beef: 2 kg lean beef, 30 g Dijon mustard, salt and pepper, rapeseed oil

For the onion dressing: 500 g onions, 150 ml soy sauce, 50 ml mild vinegar, 2 tablespoons sugar, 1 tablespoon mustard powder, 100 ml grape seed oil, 100 ml sesame oil, 1 teaspoon ground black pepper

For the pita bread: 370 g flour, 1 tsp salt, 1 packet dry yeast, 225 ml water

For the garnish: rocket, herbs, pickles



Preheat the oven to 100 degrees before you start preparing the meat. Clean the meat and then season it generously with salt and pepper and brush it with rapeseed oil. Now sear the meat on all sides in a large, hot pan. Then place the meat in a roasting pan and put it in the oven for about 60 minutes and let the meat cook slowly until it has reached an internal temperature of 45 degrees. Take the roaster out of the oven, brush the meat with the Dijon mustard. Put the cooled meat in the fridge overnight.

In the meantime, you can start making the dressing and the pita bread. Start with the onion dressing. Chop the onions finely and mix with the other dressing ingredients.

Prepare the dough for the pita bread by first mixing the water and yeast together. After ten minutes, add the rest of the dough ingredients and mix on low speed for five minutes. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for 45 minutes. Preheat the oven to 250 degrees and meanwhile knead the dough on a floured work surface. Portion the dough into balls of 100 grams each, roll out flat and bake until the bread is golden brown.

Take the roast beef out of the fridge, cut the meat into slices as thin as possible and brush them with a little olive oil. Dress the meat with the onion dressing and the pita bread and garnish with rocket, herbs and pickles as desired.


Our Wine recommendation

A nice glass of red wine goes wonderfully with the delicious roast beef carpaccio. The La Motte Millennium 2018 is the ideal companion, as its fruity, spicy aromas, flanked by a light herbal note, go perfectly with the roast beef. Or how about the La Motte Cellarmaster Vintage Selection Shiraz Grenache 2018? The spicy and well-structured red wine is always a good choice with aromatic meat dishes. The La Motte Cabernet Sauvignon 2017 also cuts a fine figure with beef, as the multi-layered red wine scores with notes of red berries and a hint of mint. Find all wines from the winery La Motte here which is located in the beautiful Franschhoek.

Tags: Red Wine, Beef

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