Boeuf Salad Recipes

BEEF SALAD (SALATA DE BOEUF)

Steps:

• Cook the beef: Add the beef to a pot of boiling water and cook it for about 2 hours. You can also use an Instant Pot to cook it faster. If using an Instant pot cook it on high pressure for 35 minutes. Transfer the meat to a bowl and let it cool before chopping.
• Cook the potatoes and carrots: Add the potatoes and carrots to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes and carrots until they are fork tender, should take about 15 minutes. Drain and cool slightly.
• Prep the veggies and meat: Chop the meat, potatoes, carrots and pickles; they should all be small pieces about 1/4 inch by 1/4 inch. Drain all the juice from the diced pickles and the peas. I usually place them in a paper towel lined bowl to soak up all the extra liquid.
• Make the salad: Add all the veggies and meat to a big bowl, then add the mayo and mustard, season with salt and pepper and mix everything together. You will end up with a big bowl of salad, traditionally we smooth out the top of the salad with a knife and spread more mayonnaise and smooth that out.
• Serve: Serve salad cold, do not warm it up.

BOEUF SALAD

Steps:

• Boil potatoes, carrot and chicken breast. Cube the ingredients and the dill pickles and mix with mustard, salt, pepper and 200 gr mayo.
• Arrange on a platter and add the rest of mayo and smooth over the surface with a knife.
• Decorate with parsley leaves, black olives or sliced boiled eggs. Flower designs are very popular.

SALATA DE BOEUF

Steps:

• Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot.
• Add water and cook as you would for soup.
• When meat has cooked completely, remove pot from stove and strain into another pot.
• Discard onion and peppercorns.
• Remove meat and vegetables to large plate.
• Remove all visible fat and gristle from meat while it is still hot.
• Then cool completely and chill meat and veggies, preferably overnight.
• While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy.
• Remove from soup and chill.
• When meat and vegetables are cold, cut all into small dice, no larger than 3/8".
• Place in mixing bowl.
• Finely chop dill pickles and add to meat mixture together with thawed peas.
• Squeeze lemon juice over all.
• Taste, and add salt if required. Add freshly ground black pepper to taste and mix well.
• Now add enough mayonnaise just to bind the ingredients together.
• Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick.
• Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this.
• Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley.
• Chill till serving time.