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San Marino Beef Salad

Meat.Bible's picture
Ingredients
  Beef short ribs 5 Pound
  Chopped carrot 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne 1 Dash
  Red onion 1 Medium
  Sweet red pepper 1⁄2
  Carrots 3 Medium
  Celery branches 3
  Chopped celery leaves 2 Tablespoon
Directions

In large saucepan, cover first 3 ingredients with salted water.
Bring to a boil.
Cover and simmer till tender, about 1 1/2 to 2 hours.
Strip meat from bone and trim off fat.
Cut meat in julienne strips (3 cups); chill.
In a jar, combine olive oil, wine vinegar, mustard, salt, and cayenne.
Shake well; chill.
Shake again before using.
Slice onion and separate in rings.
Cut pepper, carrots, and celery branches into julienne strips.
To serve, combine beef strips, onion rings, and the pepper, carrot, and celery strips.
Toss with dressing.
Sprinkle with cut celery leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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