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    You are in: Home / Recipes / Cold Beef With Salad Recipe
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    Cold Beef With Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    swirlycinnacakes's Note:

    There's nothing like cold beef in the summer :P

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    Units: US | Metric


    1. 1
      Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
    2. 2
      Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
    3. 3
      Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
    4. 4
      Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
    5. 5
      Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

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    Nutritional Facts for Cold Beef With Salad

    Serving Size: 1 (523 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1042.4
    Calories from Fat 688
    Total Fat 76.5 g
    Saturated Fat 18.2 g
    Cholesterol 121.8 mg
    Sodium 298.3 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 15.7 g
    Sugars 3.4 g
    Protein 58.0 g

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