Boil the beef well over a low heat, let it cool down, if necessary parry it from fatty skin and cut it into small cubes.

Wash tomatoes and remove the seeds (glibber) and cut into fine cubes. Wash the peppers, cut in half, remove the seeds and cut into small cubes. Drain the corn, finely chop the onion and garlic.

Put everything in a bowl and mix well.

Mix vinegar, oil and salt and pepper. Pour this marinade over the salad and mix well. Let rest for at least 12 hours. (If there is still something left)

Mix the whole thing well again and, if necessary, add a little more of the marinade and sprinkle with parsley and coarse pepper (just for the look) and serve with country bread, beer or a red country wine