BEEF SALAD (SALATA DE BOEUF)
This Beef Salad, also known as Salata de Boeuf in Romania, is a traditional salad made for Easter, Christmas and New Year's Eve. It can be served as a side dish, or a meal on its own. You can make it with beef, turkey or chicken, potatoes, peas and lots of mayo. It's like a potato salad gone wild!
Provided by Joanna Cismaru
Time 4h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 594 kcal, Carbohydrate 24 g, Protein 25 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 830 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
ROMANIAN/RUSSIAN SALATA DE BOEUF (SALAT OLIVJE)
Steps:
- Gather the ingredients.
- In a large pot of salted water , boil the potatoes in their skins until they are fork-tender, about 20 minutes. Remove them from the water and when cool enough to handle, peel off the skin. Dice finely and reserve.
- Peel the carrots and parsnips. In a large pot of boiling water, cook them until fork-tender, 8 to 10 minutes. Remove them from the water and when cool enough to handle, dice finely and reserve.
- Hard boil the eggs. When cool enough to handle, dice finely and set aside.
- Finely dice the onions, celery, and pickles.
- In a large bowl, add the diced potatoes, diced cooked chicken or other meat, diced carrots, parsnips, eggs, onion, and celery, reserving some of the vegetables and eggs to use to decorate the salad.
- Squeeze the diced pickles lightly in a paper towel to remove some of their juice (otherwise the salad will be too watery) and add to the rest of the diced ingredients.
- Place the frozen peas in a colander and run cold water over them to defrost. Drain completely, patting dry, if necessary, and add to the other diced ingredients in the large bowl.
- Gather the ingredients.
- In a medium bowl, whisk together the mayonnaise, mustard, salt, and pepper.
- Add the dressing to the bowl of vegetables and chicken and toss to completely coat.
- Transfer the salad to a pretty serving bowl or mound onto a platter. Cover the entire top with a thin layer of the dressing. Use enough so no salad shows through. Decorate the top with the reserved vegetables and hard-cooked eggs, along with olives and parsley.
- Cover the salad with plastic wrap and place it in the refrigerator to serve chilled. While you could serve it immediately at room temperature, refrigerating it allows the flavors to mix together best.
- Serve and enjoy.
Nutrition Facts : Calories 897 kcal, Carbohydrate 55 g, Cholesterol 257 mg, Fiber 9 g, Protein 30 g, SaturatedFat 11 g, Sodium 857 mg, Sugar 9 g, Fat 62 g, ServingSize 4 plates (4 servings), UnsaturatedFat 0 g
BOEUF SALAD
It'a Romanian potato salad and it's very popular around holidays. Add more or less mayo according to your taste. It can be made vegetarian, too.
Provided by littlemafia
Categories Potato
Time 45m
Yield 1 platter
Number Of Ingredients 9
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.
CôTE DE BOEUF
Steps:
- Temper the meat for 3 1/2 hours prior to cooking it. That means take it out of the fridge and set it on a clean cutting board or plate.
- When you are ready to cook, turn on the oven to 375°F (190°C). Season the meat with the salt and some pepper. Remember, you are salting meat over 2 inches (5 cm) thick.
- Heat the oil in a large, thick ovenproof pan over medium heat. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
- Drain the fat out of the pan, add the butter and the steak spice, and then send the pan to the oven for 8 minutes.
- Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
SALATA DE BOEUF
This tasty beef and potato salad makes a beautiful and delicious addition to a cold buffet. Although it does take some time to prepare, it is well worth the effort. A bonus is that you have a good beef broth that you can easily make into soup by adding vegetables and noodles.
Provided by superbuna
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 14
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.
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