Boiled beef salad in horseradish vinaigrette
easy
45 mins
45 mins
Ingredients
- 400 g Boiled fillet of beef
- 1 Onion
- 1 Carrot
- 1/2 Stalk leek (leek)
- 50 g Celeriac
- 8-10 Juniper berries
- 5 Cloves
- 1-2 Bay leaves
- 5-7 black peppercorns
- 7-10 Tbsp Salt
- 100 g Spring onions
- 150 g Radishes
- 100 g Mushrooms
- 1/2 bunch Chives
- 1/2 bunch Parsley
- 2 TABLESPOONS Fruit vinegar
- 2 TABLESPOONS Red wine vinegar
- 1 TEASPOON Horseradish (a.d. glass)
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 TABLESPOON Oil
- 50 g Radish sprouts
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Radish and basil
Directions
- 1
Wash the meat thoroughly. Peel and quarter the onion. Clean, wash and chop the carrot, leek and celery. Bring 1250 ml water, vegetables, onion, juniper berries, cloves, bay leaf, pepper and salt to the boil, add meat and simmer over low heat for about 30 minutes. Remove meat from the stock and let it cool down. In the meantime clean, wash and cut spring onions into rings.
- 2
Clean, wash and cut radishes into thin slices. Clean mushrooms and cut into thin slices. Wash chives, dab dry and cut into small rolls. Wash parsley, dab dry and chop finely. For the marinade, mix vinegar, horseradish, salt, pepper and sugar. Add herbs. Whip the oil underneath. Cut meat into thin slices. Mix the meat, radishes, mushrooms and spring onions, pour the marinade over it and let it stand for about 1 hour. Wash the sprouts and drain well on a sieve. Serve the salad sprinkled with pepper and sprouts.
- 3
Add herbs. Whip the oil underneath. Cut meat into thin slices. Mix the meat, radishes, mushrooms and spring onions, pour the marinade over it and let it stand for about 1 hour. Wash the sprouts and drain well on a sieve. Serve the salad sprinkled with pepper and sprouts. Garnish with basil and radishes as desired. Serve with herb-garlic baguette
Nutrition Facts
320 kcal
6 g
11 g
47 g
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