Beef salad

Ingredients for 6 servings:

• 500 g beef (braised or from the leg)
• 720 ml tomato ketchup, (1/2 – 3/4 l bottle)
• 2 small onions
• 10 gherkins, or 5 pickled cucumbers
• 1 jar red peppers in oil (420 ml)
• 1 tbsp, leveled oil
• 1 tsp, leveled salt
• ½ tbsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper
• 2 liters of water
• some parsley, picked for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 11 hours 30 minutes

Anhaltian style

Place the beef in a pot, cover with warm water, and add 1 teaspoon of salt. Simmer uncovered for 1.5 to 2 hours, skimming occasionally with a slotted spoon. Top up with water if necessary. Remove the pot from the heat and let it simmer. Remove the meat and let it cool on a plate. Dice the onions and cucumbers and place in a bowl. Drain the peppers, cut into strips or dice them, and add as desired. Add the mustard to the mixture and season with pepper. Cut the meat into slices across the grain. Divide into three pieces and then cut into 1cm pieces, tossing the mixture occasionally. Add the ketchup, season with a pinch of salt, and mix everything together. (It shouldn’t be swimming in ketchup; you should just notice that there is some on it.) Work 1 drop of oil into the mixture, cover, and refrigerate overnight. Garnish with freshly picked parsley before serving. Serve in porcelain or glass bowls. Tip: Beef salad can be frozen in portions for immediate consumption. Tupperware or similar PVC containers are not suitable for storage, as they could discolor due to the ketchup.