Beef salad in glass – With this recipe beef salad in the glass, the meat salad is made in classic way from small cubed cold beef, soup vegetables, hard-boiled egg cubes and plenty of fresh parsley together with a vinegar mustard salad marinade. Good chilled, this gives a refreshing, saturating beef salad, to which you can offer as a supplement some bread or baguette.
But also with fried potatoes, this beef salad tastes very delicious. If the well-chilled beef salad is divided equally into portions, it can also be taken to a picnic, gardening, Sunday brunch or to work.
Ingredients for 4 persons
- 500 – 700 g beef for cooking
- (From saddle-fish, Tafelspitz or Hochrippe etc.)
- 1 Bunch of soup vegetables plus
- 2 – 3 carrots extra and
- A slice of celery about 1.5 cm thick
- A few black peppercorns
For beef salad:
- Approximately 300 g of cooked cold beef from above
- 2 – 3 boiled carrots and celery slices
- 1 – 2 red onions
- 2 cloves of garlic
- 2 hard boiled eggs
- 3 – 4 tbsp finely chopped parsley
- For the salad dressing:
- 1 teaspoon mustard medium sharp
- 2 – 3 tablespoons vinegar
- 3 tablespoons vegetable oil
- Some sugar to taste
- Black pepper to taste
- For the preparation of this beef salad in the glass, it is best to freshen the beef either the evening before or at least a few hours before the meat salad is finished in lightly salted boiling water, together with the cleaned bunch of soup vegetables and, depending on the size, 2-3 fresh Carrots and a cut thick slice of a celeriac.
- However, the additional 2 – 3 carrots and the celeriac slice should be removed from the pot after 30 minutes and set aside for the final preparation of the beef salad.
- The beef with soup vegetables depending on the meat quality in about 2 hours soft boil.
- Then remove the meat from the broth, allow to cool, then cool in the refrigerator for 1 – 2 hours.
- If possible, use the remaining meat, broth and soup vegetables for another occasion as a strong soup base for a soup or stew.
- Cook 2 eggs to boiled eggs and keep them cool in the fridge.
For the final preparation of beef salad in glass:
- From the cold beef cut about 300 g.
- Cut these slices into slices approximately 1 cm thick, then cut into strips and small cubes and immediately place in a salad bowl.
- Slice the celery slices into small cubes.
- Cut the carrots into small cubes and add to the beef in the bowl.
- 1 – 2 red onions into small cubes.
- Press the garlic through the press and place both in the bowl over the beef salad.
- In a cup of vinegar, salt, some sugar, mustard and oil, add a salad dressing and pour over the beef salad.
- Mix the salad gently with 2 spoons.
- Finally, the hard-boiled eggs are cut into small cubes for salad and also loosely.
In this way prepare the beef salad with foil covered for 1 – 2 hours or even overnight cool.
- The cool salad costs and if necessary again after season.
- Plenty of freshly chopped fresh parsley spread over the lettuce, loosely submerged and either served in glasses or served in salad bowls or on plates covered with green salad.
Recipes that will make your days easy, and this is the simplest recipe you’ve ever had other than chewing eggs you can read on the cooking menu resep telur pindang, taste is nice and tasty really.
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