Boiled beef is mostly a winter dish with which to enjoy both broth and meat.
But boiled beef can be an excellent idea even in summer, just let it cool, cut it into small pieces and season it. Using olive oil, vinegar, fresh vegetables and black olives, you will have prepared an excellent boiled beef salad!
Of course, given the tight times that each of us has during the day, we can think of preparing boiled beef in abundance and eating it in the evening as boiled meat and broth and the next day as a salad.
It is obvious that the better the quality of the meat, the higher the quality of your salad. Of course, I recommend our Monti Sicani Real Grass Fed meat but, if you don’t have it, another Grass Fed meat from well-known producers is fine too.
Boiled Beef Salad Recipe
Ingredients for 4 people
- boiled meat 500 gr.
- 6 tomatoes
- 2 sticks of celery
- 2 carrots
- black olives
- salt and pepper
- olive oil
- White wine vinegar
The main ingredient for the boiled beef salad is boiled meat so, first of all, take a large pot and add 3 litres of water for each kg. of meat.
Add 1-2 stalks of celery, 2 carrots, 1 onion to which you have skewered 2-3 cloves, and a bay leaf.
Bring the water to the boil and only then add the pieces of meat. Add salt and cook over low heat for at least 2 hours.
When your boiled beef is ready, let it cool, then clean the boiled meat by removing the bone and fatty parts, and cut it into small pieces.
Put the boiled meat that has been cut into small pieces in a bowl and add the chopped tomatoes, celery stalks and thinly sliced carrots.
Add the black olives and season with olive oil, white wine vinegar and fresh basil leaves and other products according to your tastes and your imagination.