Salata De Boeuf

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READY IN: 8hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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