John Myers
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Boiled Beef Salad
The perfect boiled beef salad recipe with a picture and simple step-by-step instructions.
marinade
- 2 piece Rye rolls
- 8 piece Cherry tomatoes
- 16 disc Cucumber
- 0,5 bunch Spring onions fresh
- 4 piece Eggs
- 4 tbsp White balsamic vinegar
- 4 tbsp Tafelspitz Broth
- 0,5 tsp Horseradish from the jar
- 0,5 tsp Sweet mustard
- 12 tbsp Oil as desired
- 1 pinch Sugar
- Salt, pepper, paprika powder
for garnish
- Fleur de sel
- Cut the cooked and cooled boiled beef into thin slices and place in a bowl. Put the marinade ingredients in a twist-off glass, seal the glass, shake well. Pour the marinade over the meat and let it steep for 20 minutes, stirring occasionally.
- Cut the rolls into cubes (approx. 1 cm³) and fry them in butter until crispy. Then degrease on kitchen paper. Boil the eggs hard, quench, peel and quarter them lengthways. Halve the tomatoes (if normal tomatoes are used instead of cherry tomatoes, cut into eight). Cut the spring onions into fine rings.
- Remove the meat from the marinade, drain and arrange on plates. Season with a little fleur de sel. Briefly pull the tomatoes and cucumber through the marinade, drain them and place on the plates. Arrange four egg quarters on each plate. Scatter the spring onion rings (green and white) over it. Finally add the bread rolls. (How exactly this is done is up to the chef’s imagination). It is served with beer or Austrian white wine.
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