Salads for Committed Carnivores
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
500 g (1 lb) beef blade or round steak
2 medium onions, roughly chopped
2 celery stalks, roughly chopped
2 medium carrots (about 250 g/8 oz), roughly chopped
1 bay leaf
3 teaspoons salt
1 tablespoon whole black peppercorns
200 g (7 oz) sweet and sour pickled cucumbers (bread and butter cucumbers) from a jar
2 medium white onions
1 teaspoon allspice
5 tablespoons liquid from pickle jar
2 tablespoons sunflower or peanut oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
- Trim beef off fat. Place beef, roughly chopped vegetables, bay leaf, 2 teaspoons salt, 1 teaspoon peppercorns and the clove in a saucepan. Cover with water; bring to a boil. Skim any fat from surface with a slotted spoon. Continue cooking, partly covered, over low heat 2 hours. Remove pan from heat. Leave meat to cool in cooking liquid.
- Dice cucumbers and onions and place in a large bowl. Remove meat from pan. Reserve cooking liquid and discard vegetables. Cut meat into small cubes. Add to bowl with remaining peppercorns and allspice and mix well.
- To make marinade, combine cucumber pickle liquid, oil, 1 tablespoon vinegar and remaining 1 teaspoon salt. Pour marinade over meat mixture. Top up with cooking liquid so that meat mixture is completely covered. Marinate, covered, in refrigerator 12 hours.
- Remove from refrigerator 30 minutes before serving. Stir in a little of the herbs. Taste and add remaining 1 tablespoon vinegar, if needed. Spoon salad into serving bowls using a slotted spoon. Sprinkle with remaining herbs.
Imported on 2011-01-20 20:26:46 — Original ID:931