Anük's Devil's Salad – Spicy beef salad with cocktail sauce

Ingredients for 8 servings:

• 1 ½ kg beef rib(s) (prime rib)
• 1 bunch soup greens, peeled and diced
• 1 gr. jar of salad cream (Miracel Whip), approx. 500 g
• 1 class Bottle(s) of tomato ketchup, approx. 300 ml
• some salt and pepper
• 1 shot of brandy (can be omitted)
• some Tabasco, amount according to desired spiciness
• 1 gr. jar silver onion(s), approx. 190 g drained weight
• 3 bell peppers, diced
• 1 gr. jar of baby corn, approx. 110 g drained weight
• 2 large onions, red, cut into half rings
• 1 handful of cocktail tomatoes, halved

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Brown the prime rib in a large pot, add the soup vegetables, and deglaze with water. You’ll need enough water to cover the meat well. Cook the meat for about 1-1.5 hours, occasionally skimming off the foam with a slotted spoon. During this time, prepare the cocktail sauce. Mix the mayonnaise with ketchup, salt, pepper, brandy, and Tabasco in a small bowl. It should be a little darker, like salmon, and have a pleasant spiciness. Dice the meat and place it in a large bowl. Add the cherry tomatoes, pearl onions, bell peppers, onions, corn on the cob, and the sauce, and mix well. Let the salad marinate in the refrigerator for at least 6 hours. It tastes best the next day. Serve with fresh baguette. The number of servings also depends on whether you’re having just this salad or whether it’s part of a buffet with other salads, for example. Tip: The beef broth is great for soups.