Beef in remoulade

Ingredients for 4 servings:

• 1 kg beef, either beef brisket (cheaper) or boiled beef
• 1 jar mayonnaise or salad cream
• 1 jar of pickles
• 1 bunch of soup vegetables
• 1 large onion(s), finely diced
• 1 tbsp parsley, frozen
• salt and pepper
• Mustard
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 15 hours 10 minutes

Prepare well – enjoy cold

Wash the soup vegetables, roughly chop them, and bring to a boil in a large pot of water. Add the beef and simmer for about 2-2.5 hours until tender. (It goes faster in a pressure cooker.) Meanwhile, combine a jar of mayonnaise or salad cream with the parsley, diced onion, a generous amount of finely diced gherkins, and the seasonings. Stir in the gherkin liquid until smooth, season to taste, and set aside. The remoulade should be very spicy and robust. Cut the beef into thin slices, let it cool completely, and then layer it with the remoulade in a pretty bowl. Let the dish marinate overnight in the refrigerator. Serve it best with crispy fried potatoes and a fresh salad. This dish is delicious in both summer and winter.