Beef Salad
Beef salad is a classic festive dish, loved by everyone and appreciated on numerous festive occasions. This rich and delicious recipe combines tender meat with boiled vegetables and creamy mayonnaise, offering an explosion of flavors and textures. The origins of this salad are deeply rooted in culinary traditions, symbolizing hospitality and generosity. Whether you prepare it for Christmas, Easter, anniversaries, or simply for a weekend meal, beef salad will always add a touch of elegance to your table.
Preparation time: 60 minutes
Cooking time: 60 minutes
Total time: 120 minutes
Number of servings: 8-10
Ingredients:
- 1 kg boneless chicken breast (or alternatively lean beef, turkey, or pork)
- 4 large carrots (or 5 medium-sized)
- 3 parsley roots
- 1 medium-sized celery
- 3-4 large potatoes (or 4 medium potatoes)
- 400 g pickles (preferably in brine)
- 400 g peas (fine, preferably canned)
- 1 can of sweet corn
- 1 medium onion
- 1 bunch of fresh parsley
- 2 cubes of Maggi Secret of Taste (chicken flavor)
- Finely ground sea salt (to taste)
- Finely ground black pepper (to taste)
- Juice of 1 lemon (optional)
- 2 large eggs
- 1 teaspoon sweet mustard
- Sunflower oil (kept at room temperature for a few hours before preparation)
- 1 small jar of creamy yogurt or 2 tablespoons of sour cream (kept at room temperature for 1 hour, optional)
Garnishing ingredients:
- Carrot slices
- Parsley root slices
- Pickles
- Peas
- Corn kernels
- Onion
- Fresh parsley leaves
- Boiled egg white
- Pickled peppers
- Olives
- Hot or sweet pepper paste
Preparation instructions:
Step 1: Preparing the meat
1. Choose a large pot (about 10 liters) to have enough space. Add 2 liters of cold water and bring to a boil.
2. Wash the chicken breast well, cut it into large pieces, and add it to the water. Let it boil.
3. After the water starts boiling, remove 100 ml from it and dissolve the 2 cubes of Maggi Secret of Taste. Then, add the mixture to the pot.
4. Boil the meat over medium heat, lightly covering the pot. Remove the foam that forms on the surface with a skimmer.
5. When the meat is cooked (about 25-30 minutes), remove it from the water and let it cool. Keep the water it boiled in for later use.
Step 2: Boiling the vegetables
1. Start with the carrots. Peel them, cut them into large pieces, and add them to boiling water with a little salt. Boil them until they become slightly tender, but do not overcook, so they do not break apart.
2. Repeat the process for the parsley roots, celery, and potatoes, boiling each ingredient separately and keeping the water they boiled in.
3. Once boiled, cut the carrots, parsley roots, and celery into small cubes. The potatoes should be cut after the other vegetables are prepared to prevent discoloration.
Step 3: Assembling the salad
1. In a large pot, add the cooled and finely chopped chicken, along with the carrots, parsley roots, celery, and potatoes.
2. Add the pickles (cut into cubes), peas, and corn.
3. Peel the onion, chop it finely, and add it to the mixture. Also, add the finely chopped fresh parsley.
4. Gently mix with a wooden spoon to combine the ingredients, being careful not to crush the vegetables.
Step 4: Preparing the mayonnaise
1. Boil one egg for 10 minutes. After it cools, peel it and separate the egg white from the yolk.
2. In a bowl, mash the boiled yolk and add the raw yolk, mustard, and a teaspoon of lemon juice (if desired).
3. Mix well, then add the oil in a thin stream, constantly stirring until the mayonnaise becomes smooth and thick. If it becomes too thick, add a little cold water.
4. If desired, you can add a small jar of yogurt or sour cream for a creamier texture.
Step 5: Finalizing the salad
1. Add most of the mayonnaise to the salad mixture and gently mix.
2. Place the salad on a platter or in a serving dish, smoothing the surface.
3. Use the remaining mayonnaise to garnish the top of the salad. You can add carrot slices, pickles, peas, and other ingredients for an attractive appearance.
Serving suggestions
Serve the beef salad cold, alongside fresh bread or salty crackers. It is an ideal appetizer for festive meals. You can pair it with a glass of white wine or freshly squeezed lemonade for a perfect culinary experience.
Practical tips
- Boil the vegetables separately: This will help each ingredient retain its flavor and texture.
- Choose quality meat: Boneless chicken breast is easy to use, but you can also experiment with other types of meat.
- Use fresh mayonnaise: Homemade mayonnaise is much tastier and healthier than store-bought.
- Customize the recipe: Add other vegetables or spices, such as bell peppers or olives, for a personalized touch.
Frequently asked questions
- Can I use beef instead of chicken?
Yes, the beef salad can be made with beef, turkey, or even pork for a different taste.
- How can I make mayonnaise easier?
Use a mixer to emulsify the oil with the egg yolk, saving time and effort.
- How long can the beef salad be kept in the fridge?
The beef salad can be kept for 2-3 days in the fridge, well covered.
This beef salad recipe is not just a delicious dish, but also a way to bring family and friends together. Each bite is an explosion of flavors, and the effort put into preparation will surely be appreciated. Enjoy every moment spent in the kitchen and savor the results of your work!
Ingredients: 1 kg chicken breast (preferably boneless for easier preparation). Beef, turkey, or pork (without fat) can be used. 4 large carrots or 5 medium-sized carrots, 3 parsley roots, medium-sized celery, 3 large potatoes or 4 medium-sized potatoes, 400 g pickled cucumbers (preferably in brine), 400 g fine peas (preferably canned), sweet corn can, medium-sized onion, a bunch of fresh parsley, 2 Maggi cubes (chicken flavor), finely ground sea salt, finely ground black pepper, lemon juice (optional), 2 large eggs, 1 teaspoon sweet mustard, sunflower oil (kept at room temperature for a few hours before preparation), 1 small jar of creamy yogurt or two tablespoons of sour cream, kept for 1 hour at room temperature (optional). For decoration: you can use according to your preference (and imagination) sliced carrots, sliced parsley roots, pickled cucumbers, peas, corn, onion, fresh parsley leaves, dried and crushed parsley leaves, egg white, mustard, mayonnaise, pickled peppers, olives, hot or sweet pepper paste (you can buy it in a tube for ease when decorating), etc.
