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Beef Salad Recipe

beef salad recipe
Serves 4 • Prep: 25 minutes

Ingredients for Beef Salad 

1lb 2oz (500g) cooked beef (such as soup meat, leftover roast, or top round; see tip)
2 red onions
1 tablespoon white wine vinegar
1 cucumber
2–3 baby gherkin pickles or cornichons
3½oz (100g) mâche lettuce or other leafy greens
3 tablespoons pumpkin seeds
oil for roasting
salt

For the dressing:

2 tablespoons white wine vinegar
1 teaspoon spicy mustard
1 tablespoon mayonnaise (or to taste)
¼ cup beef broth (preferably lightly gelatinized; see tip)
2 tablespoons pumpkin seed oil
freshly ground salt and pepper

How to make Beef Salad

1 Thinly slice the beef and then cut into strips. Peel the onions and slice into thin rings; season with salt in a bowl and mix with the white wine vinegar. Peel the cucumber in quarters lengthwise, remove the seeds with a spoon, and chop into pieces. Dice the baby gherkin pickles. Except for the pumpkin seeds, combine all salad ingredients in a bowl. 

2 For the dressing, combine all ingredients except the pumpkin seed oil; season generously with salt and pepper then whisk in the oil. 

3 Toast the pumpkin seeds in a frying pan with a few drops of oil until they jump. Add to a small bowl and lightly salt. Carefully combine the salad ingredients with the dressing, transfer to four plates, sprinkle with toasted pumpkin seeds, and serve.
Tip: Homemade beef broth is especially aromatic if you boil top round and calves’ feet. For the broth, cut two onions in half. Line a frying pan with aluminum foil and heat on high; place the onions cut side down and cook for 5 minutes, until nearly black. Peel and dice 4 cloves garlic, 2 carrots, and 1 parsley root. Combine 1lb 12oz (800g) calves’ feet (ask your butcher to saw into slices) and onions in a large pot. Cover with 2 cups water, bring to a boil, reduce heat, and simmer for 30 minutes, skimming the foam off the top from time to time. Add 1lb 12oz (800g) top round, and after 2 hours, add the vegetables. Season generously with salt and pepper and add the stems from one bunch parsley. Simmer for about an hour then remove from heat and let set for 30 minutes. Pour the broth into a bowl through a fine sieve. Serve the top round with a bit of broth, boiled potatoes, and grated horseradish or allow to cool and use for this salad, along with the parsley leaves. If desired, use the meat from the calves’ feet for the salad as well. Freeze the remaining broth.

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