Salads for Committed Carnivores

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

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
1 clove
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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:931

Salads for Committed Carnivores
Salads for Committed Carnivores