Traditional Boeuf Salad | Classic Festive Recipe
(0)
135 min
Masterpiece
Sezamo
Piesa de rezistență a meselor de sărbătoare din România: rasol fraged de vită fiert lent cu legume aromate, cubulețe perfecte de cartofi, morcovi, păstârnac și țelină, mazăre fină și murături crocante în saramură. Îmbrăcată într-o maioneză cremoasă cu un strop de muștar și decorată festiv cu gogoșari și măsline.
Ingredients
Preparation method
Boiling the beef shank and broth
Wash the beef shank and place it in a large pot with 3 liters of cold water and a teaspoon of salt. Place over medium heat and skim periodically until the broth remains perfectly clear.
After skimming, add the peeled carrots, parsnip, and celeriac left whole. Simmer everything over low heat, partially covered, for about 1 hour and a half, until the meat is very tender and comes apart easily. Remove the meat and root vegetables onto a platter to cool completely (save the flavorful broth for another dish).
Preparing the potatoes and peas
Boil the potatoes in their skins in a separate pot with water and a pinch of salt for about 25 minutes (until easily pierced with a fork). Let them cool completely, then peel them.
Chef's tip
Draining the pickles: The most important step for a firm and well-bound boeuf salad is thoroughly squeezing the pickled cucumbers and peppers. Let them drain in a sieve and press them firmly by hand.
Cooling the vegetables completely: Never dice the vegetables or meat while they are still warm. Cooling allows the starch in the potatoes to set, and the cubes will keep their perfect shape without turning mushy.
Bonus clear broth: The concentrated stock left from boiling the beef shank with the root vegetables makes an extraordinary base. You can use it to make a delicate semolina dumpling soup or a delicious festive sour soup.
50 min
Quick
