Stewed Beef Salad

A small, hearty salad. Served cold, usually as a side-dish, but also works great as a little snack.

If you use home-made mayonnaise, you can cook the egg whites in a scrambled fasion, and add it to the salad as well. This won’t affect the flavour too much, but will make it a more filling snack, and you won’t have to make meringue again.

Ingredients

Instructions

Stewing

This is a very simple means of stewing beef. You can adapt this to your preferred recipe for stewed beef and use it all the same. Since this is the longest process, you can perform all other steps in the meantime.

1. Cut the beef into bite-sized cubes
2. Sear the cubes of beef on all sides
3. Put the seared beef in a pot
4. Fill the pot with stock until all the beef is covered
5. Add bay leaves to the pot
6. Add apple syrup to the pot
7. Add paprika to the pot
8. Let the beef stew for about 4 hours

Chopping

All the ingredients should be chopped to around the same size, around 2 millimeters big. The finer you chop, the smoother the eventual salad will be.

1. Chop the pickle
2. Chop the red onion
3. Chop the spring onion
4. Chop the carrot
5. Chop the potatoes

Cooking

The cooking process removes the raw taste, and makes the ingredients slightly softer. Depending on how finely you chopped the ingredients, this process only has to take 1 or 2 minutes per ingredient.

1. Bring a pot of water to a boil
2. Put in the chopped carrot
3. Boil until just ready
4. Remove the carrot from the pot
5. Rinse the carrot in cold water until the carrot is completely cooled off
6. Repeat the cooking steps for the potatoes
7. Boil the eggs for about 9 minutes

Drying

All the ingredients should be reasonably dry before mixing it all together, or the salad will get watery and soggy. The method I use for drying all these ingredients is to put them between sheets of paper towel, and press down on it to expunge most of the moisture, then remove the paper towels.

1. Dry the pickles
2. Dry the red onion
3. Dry the spring onion
4. Dry the carrots
5. Dry the potatoes
6. Dry the capers

Combining

1. Shred the stewed beef
2. Grab a big bowl
3. Add the pickles
4. Add the red onion
5. Add the spring onion
6. Add the carrots
7. Add the potatoes
8. Add the capers
9. Add the shredded beef
10. Add the mayonnaise
11. Mix together until combined into a cohesive salad
12. Add salt, pepper, paprika, and garlic powder to taste

Serving

You can obviously serve it in any way you desire, but this is how I traditionally encountered it.

1. Cut the boiled eggs in half
2. Place the salad on a plate
3. Add a boiled egg on top, cut side up
4. Garnish with leftover pickle and spring onion