Mausi's beef salad

Ingredients for 4 servings:

• 1 bunch of soup vegetables (celery, leek, carrot, parsley)
• 1 liter of water
• 1 kg soup meat, lean beef with few bones (e.g. leg of beef)
• 2 bay leaves
• 2 tbsp salt
• 1 cup tomato ketchup
• 60 g gherkins, coarsely grated or finely chopped
• 200 g roasted sweet and sour peppers, mild, finely diced
• 50 g onion(s), finely diced
• 60 g onion(s) (pearl onions, sweet and sour, quartered or halved
• 2 tsp Ajvar, hot
• some liquid from the roasted peppers
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 9 hours 30 minutes

Cook the meat, water, soup vegetables, bay leaves, and 2 tablespoons of salt in a pressure cooker for about 1 hour. Allow the meat to cool in the broth. Place the pot in the refrigerator overnight so that the fat on the broth sets. Remove the meat from the broth, drain well, and remove any fat and bones. You will have about 500g of lean beef left over. Pour the broth through a fine sieve to remove any solidified fat and soup vegetables. This rich meat broth can now be used as a base for soups or stews. Chop the cold meat as finely as possible and mix with the remaining ingredients. If desired, the amount of ketchup and paprika broth can be increased. Salt and pepper are not necessary, but can be added if desired. It is best to let the salad sit overnight, then arrange it nicely, garnish the plates, and serve with fresh baguette or farmhouse bread and butter.