Making Beef Carpaccio with Joe Thomas! And his homegrown Wagyu! #cookingshow #beefcarpaccio #wagyu

The biggest thing about any kind of beef tartar or carpacio is the quality of of beef, which we have here. So, we’re just going to try to cut it as thin as we can with the knife. And then we’re going to do like a rolling pin on it, too, and get it even even thinner. So, if you want to just do like super thin strips. [Music] Look at this. Look what we’re working with here. So, yeah, if you want to just keep rolling some of these out, we’re just going to take these and just layer them kind of around this plate. Look at that. That’s perfect. You want to be able to kind of see through it almost the thinness wise. Yeah. Just the nice the nice flaky stuff. We’ll do a little bit of salt and then what know we’re going to dress this arugula. Some good quality olive oil here. Beautiful. Let’s do like some capers. A couple gerkins here. Some cornishon. Fresh squeeze of lemon. We’ll do our little version of it here. We’re in Chicago. I got some spicy peppers. I love it. The bar stool twist. Yeah. So lemon. if you want to just squeeze this in. Okay. [Music] And then this is just, you know, simple dressing. Little bit of horseradish, some those capers for some saltiness. Yeah. The corny shaw in there, and then lemon juice, and some hot peppers. There’s our twist. So, if you want, we we’ll just pile this like kind of high right on top of that. I mean, right in the middle. Yeah. Right in the middle. Right in the middle. Good looking arugula here. Yeah, it’s nice. You know, a little bit of a bitter Oh, look at that. We could We got We got to get through the restaurant. Beautiful. Even got the volume. Yeah. I’m shaving some parmesan here. Super thin. Beautiful. Look at that. Good crusty French bread. Delicious. Feel like a P. I haven’t eaten in 6 months. Oh my gosh. My belly is grumbling right now. Oh, that looks incredible. What a way to start. Yeah. What a little Yeah. Little appetizer here. Cheers. Cheers. Cheers. Oh man. Yeah. That’s incredible. I love that. Just in its raw form like that, you can tell we’re dealing with some high quality stuff. Really good. Just breaks apart. Just melts. Yeah. This melts your mouth. Thin cup and you have that nice little sharpness from the arugula, that light dressing on top. Delicious. Hell of a start, Donnie. Hell of a start.