John Myers
Ingredients for 4 servings:
- 600 g lean beef (boiled meat)
- 300 g cherry tomatoes
- 1 cucumber(s)
- 1 can of corn
- 2 spring onions
- 1 ½ dl broth
- 1 dl olive oil
- 1 dl vinegar (red wine)
- 1 bunch parsley, flat
- Salt and pepper, black, freshly ground
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
light dinner for warm summer days
Boil the meat in water until tender, then wrap it in aluminum foil and let it stand for about 2 hours or overnight. This makes it easier to slice. Reserve the broth. Cut the meat into thin slices, then cut these into pieces about 2×2 cm in size. Place in a bowl. Add the broth, oil, and vinegar to allow the meat to marinate nicely. Halve the cherry tomatoes, quarter the cucumber lengthwise and slice, and finely slice the spring onions and green parts. Add the vegetables and drained corn to the meat. Sprinkle with chopped parsley and season with salt and pepper. Let it stand for half an hour, stirring frequently. Serve with fresh bread; it’s a great way to soak up the dressing.
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