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Cranberry and Raw Beef Appetizer

Cranberry & Raw Beef


  • 2.5 oz lean, grass-fed beef, free of connective tissue ( sirloin tip, eye of round, etc.)
  • 1 clove of garlic, finely minced
  • 1 small shallot, finely sliced and pickled in 2 tablespoons of apple cider vinegar (preferably infused with some hot pepper)
  • Several large cranberries ( or frozen)
  • Horseradish root
  • Fresh arugula, (or other spicy greens)
  • Sea salt (or, better still, herb salt)



  • Add vinegar to sliced shallot at least ten minutes before preparing the beef. Finely shave the beef, so it is all extremely tender. Mix a small amount of minced garlic, maybe a quarter of a clove, or barely more than sticks to a few fingers. Salt both sides. Thinly slice a few large cranberries. Place cranberry rounds atop the beef. Add a thin, partial layer of the spicy, pickled shallot on top. Shave some new, raw horseradish, preferably with a microplane. Top with fresh arugula, cress, or other spicy greens. Serve immediately.
  • *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.


  • David Levi- Reciepe and Philip Guerette- Photo
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