Boeuf Salad
Perfect for gatherings or as a hearty meal, this Boeuf salad is not just a dish; it's an experience.
Equipment
- 1 large pot with lid for boiling the beef and vegetables
- 1 medium pot for boiling the potatoes
- 1 very large bowl for mixing everything (5 l should work )
- 1 large serving platter (or individual salad bowls for serving)
- 1 large spoon for plating
- 1 spoon for mixing
- 1 dicer I use a Nova dicer, but you can just use a sharp knife
Ingredients
- 1 kg beef brisket
- 700 g carrots
- 1 medium celeriac 500g
- 1 kg salad potatoes
- 200 g pickled gherkins
- 300 g mayonnaise plus a little more for decorating
- 100 g yogurt or replace with more mayo
- 50 g Dijon mustard
- Juice from 1 lemon
- 2 tsp salt
- 1 tsp black pepper
Instructions
Prepare and cook the beef and veggies
- Peel the carrots and celeriac, leave the carrots whole, but slice the celeriac into large wedges.
- In a large pot with lid, add cold water to cover and simmer the beef brisket and vegetables until tender but still firm.
- Skim the scum formed from the meat. Keep it after you finished, you can then use the stock to make a wonderful beef broth.
Cool and chop the vegetables
- The vegetables will only take 15-20 minutes to cook, so they can be removed from the broth first with a slotted spoon or tongs.
- Allow to cool.
Boil the potatoes
- Whilst the beef carries on simmering, give the potatoes a wash then boil them with the skin on in a medium sized pot until fork tender but still firm (this takes 20-25 minutes).
- Drain and allow to cool.
Make the dressing
- Make the dressing whilst waiting for veggies to cool down.
- In a separate large bowl, whisk together mayo, yogurt (or additional mayo), Dijon mustard, lemon juice, salt, and black pepper until smooth.
Dice everything
- Take the beef out of the broth after 2 hours.
- Allow the beef and veggies to cool, then dice into 0.5 cm (or around quarter of an inch) pieces.
- Drain the gherkins and dice them too.
- Place all the diced veggies, pickles and meat in a huge bowl.
- Don't worry about mixing at this stage, you won't want to overmix so to keep the shape of your diced ingredients.
Mix everything
- Combine the diced brisket and vegetables with the dressing until mixed well and all the bits are coated.
Decorate the salad (or salads)
- This recipe filled a platter and a large salad bowl, but a large platter will work, just build the salad taller. On my platter, I placed a glass in the middle then build the salad tight around it patting it down with a spatula. You can just fill the whole platter surface, no need to have a hole in the middle.
- Slather a thin layer of mayonnaise, then decorate with pitted olives that you have sliced in halves.
- Be creative here: make patterns with sliced peppers, more gherkins and herbs.
Serve and Enjoy!
- Cover and refrigerate for at least an hour but preferably overnight before serving to let the flavors meld.
- Serve chilled and savor the goodness!
Video
Notes
If you are not a celeriac fan, replace the celeriac with parsnips.
TIP: Make the dressing whilst waiting for veggies to cool down!
Pat the gherkins down with kitchen paper to avoid too much brine liquid getting into the salad, it will make it sloppy.
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Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨