the recipe for a rich and tasty single dish


Meat salad

ingredients

Extra virgin olive oil

THE’meat salad it’s a second substantial and nutritious, ideal to enjoy as well single dish accompanied by hot croutons and your favorite side dish.

This is a perfect recipe for recycling boiled leftover in the fridge, prepared with shredded beef, vegetables cooked in meat broth and marinated red onions with water, sugar and apple cider vinegar: these will give a crunchy and pleasantly sweet and sour note. Excellent to make in advance and then consume upon returning from the office, lukewarm or at room temperature, the salad can be seasoned with a drizzle of raw oil and freshly ground pepper, as in the version proposed here, or it can be embellished with a spoonful of green sauce or to the cren.

The meat brothobtained by simmering the beef muscle cut into chunks gently for about 1 hour with carrots, celery stick, potatoes, onions And cherry tomatoesis not used in this preparation but, once ready, of course, do not throw it away: you can filter it and then use it to cook a pumpkin risotto, tortelliniof the passatelli or a simple one pasta in brothsuitable even for the littlest ones in the house.

If you wish, for an even more appetizing result, you can add to the rest of the ingredients indicated Confit cherry tomatoes and cubes of grilled polentaor you can add cubes of cheese of your choice, such as smoked provolaspicy provolone or a semi-mature caciottina.

We opted for the beef musclea cut taken from the upper part of the thigh which is well suited for this type of dish but, alternatively, the silverside, magatello or shoulder pulp.

Find out how to prepare meat salad following the step-by-step procedure and advice. If you liked this recipe, also try thepotato and tuna salad el’legume salad.

How to prepare meat salad

Cut the beef muscle into small pieces and place it in a high-sided saucepan 1.

Add the peeled potatoes 2.

Add the carrots, trimmed and peeled 3.

Continue with the celery stick cut into pieces 4.

Add 5-6 cherry tomatoes and the thickly sliced ​​white onion 5.

Cover the vegetables with plenty of cold water 6put on the heat and leave to cook for about 1 hour starting from the boil.

In the meantime, thinly slice the red onion, collect it in a bowl and add the apple cider vinegar 7.

Add the granulated sugar 8.

Cover with cold water 9.

Mix gently 10cover with cling film and marinate in the fridge for about 1 hour.

Once the meat has cooked, remove the vegetables 11.

Place them on a cutting board and cut them into pieces 12.

Also drain the meat and shred it with your hands 13.

Assemble the salad: arrange the shredded meat on a serving plate, add the chopped vegetables 14season with salt and pepper and season with a drizzle of extra virgin olive oil.

Last with the marinated onion slices 15drained well and dabbed with a clean cotton cloth.

Bring the meat salad to the table 16 and serve.



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