Beef Carpaccio

NOTE: THIS IS NOT A RECIPE FOR SOMEONE IN THE 1ST FEW MONTHS OF A CANDIDA DETOX DUE TO THE VINEGAR IN THE CAPER BRINE. IF you can find capers without white vinegar then you could make this while on a Candida Detox (RAW apple cider vinegar would be ok). OTHERWISE, wait AT LEAST 6 months to make this OR make the recipe with olives (in a non-vinegar brine - read the label) in place of the capers...or ditch the capers all together. 

INGREDIENTS: 
Frozen grass-fed chuck roast, partially defrosted
Extra Virgin Olive Oil (EVOO)
Fresh cracked pepper
Himalayan sea salt
Fresh lemon wedges
Caper berries (preservative-free)
1/4 cup red onion, diced
Fresh arugula

Shave very thin slices off of your half frozen chuck roast and place your slices on a large plate, only 1 layer thick. Partially defrosting a frozen chuck roast is essential to being able to slice the beef super thin...which is what makes carpaccio...CARPACCIO! A fresh, raw roast will NOT slice properly, nor will a frozen solid roast.

Drizzle the carpaccio slices with olive oil, caper berries, fresh cracked pepper, sea salt, and a drizzle of fresh lemon juice. Be sure not to get any caper juice on the carpaccio if you are on a Candida Detox, as the brine contains a lot of white vinegar. Pile some arugula and diced red onion on in a creative fashion to make a presentable appetizer to serve.