QUICK & TASTY #7 – Ox carpaccio & Manchego cheese

Manchego CheeseCarpaccio gathers all I look for in a dish. Simple, healthy and tasty, I never get bored of a good carpaccio.

Today, I’m bringing you the Spanish interpretation of this classic delicacy. And I promise you, this recipe, courtesy of La Aguzadera, one of my favourite restaurants in La Mancha, will surely spoil your culinary taste buds.

What you need:

  • 8 to 10 ounces of ox tenderloin from the tip end of the roast
  • ½ pound of Manchego cheese (shaved)
  • Extra virgin olive oil
  • Sherry vinegar from Jerez
  • Salt & Pepper


  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the ox into approximately 1/8 to 1/4-inch pieces.
  3. Lay out the ox slices in 4 chilled plates.
  4. Dress with the olive oil & Sherry vinegar, the shaved Manchego, salt and pepper to taste.

One thought on “QUICK & TASTY #7 – Ox carpaccio & Manchego cheese

  1. Pingback: ONE CHEESE, SO MANY CUTS (Part II) | The Manchego Cheese

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