San Marino Beef Salad
|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|
|Red onion||1 Medium|
|Sweet red pepper||1⁄2|
|Chopped celery leaves||2 Tablespoon|
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.