Beef salad

Ingredients for 8 servings:

• 1 kg roast beef (boiled beef or false fillet)
• 2 marrow bones
• 1 bunch of soup vegetables
• 1 onion(s) with skin
• 2 liters of water
• 2 m.-sized onion(s)
• 1 small jar gherkins, finely diced
• 1 small jar bell pepper(s), pickled, sliced
• 4 tbsp germ oil
• 2 tbsp mustard, hot
• 2 tbsp tomato paste
• 2 tbsp cucumber juice from the gherkins
• 2 tbsp white wine vinegar
• salt and pepper
• 1 small can/n corn kernels, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours

a bit complicated, but the hearty beef soup is included

The night before, place the beef, marrow bones, and unpeeled, halved onion in cold water. When the water boils, add salt and simmer gently over medium heat with the pan uncovered for about 1 hour (induction hob level 4 of 9). Then add the washed, finely chopped vegetables and simmer for another 20 minutes. Strain the finished, hot soup through a fine sieve. Discard the bones and vegetables. Let the meat cool on a large plate and cover. Continue to make the soup as desired, or freeze the rich broth for later use. The next morning, cut the cold meat into fine strips and then into cubes, being sure to remove any fat and tendons. Peel and finely dice the onions. Place the meat and onions in a large bowl, season with salt and pepper. Finely dice the gherkins, cutting the bell pepper strips again if necessary. Pour the cucumber liquid through a tea strainer into a cup. Add the bell pepper strips and liquid to the beef salad. I usually use all the stock, even with 1 kg of meat. If you’re using less stock, be sure to use less stock, otherwise the salad will be too watery. Whisk together the oil, mustard, tomato paste, and cucumber juice to make a creamy sauce. Add 1-2 tablespoons of white wine vinegar and pour it all over the salad. Stir well. Season with salt and pepper. Let the salad marinate in the refrigerator for at least 4-5 hours. Remove from the refrigerator before serving so it’s room temperature. If you like, you can garnish the salad with a small can of corn kernels before serving. We usually serve this salad with freshly baked farmhouse bread at parties. Leftovers are delicious with fried potatoes the next day!