Salata De Boeuf Food

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.

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.

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.