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Beef Salad with Red Currant and Apple Cider Vinegar Marinade
This beef salad has an exciting mixture of bitter, savory and sweet flavors. In addition to the meat, fresh asparagus, radicchio, beans, red onion slices, plums and grapes are all part of the mix. The whole thing is refined with a marinade of currant juice, apple cider vinegar, rosemary and pumpkin seed oil.
Prep Time 20 minutes
Cook Time 180 minutes
Servings
main dishes
Ingredients
For the beef
  • 500 g beef {1 lbs}
  • 1 l water {4-5 cups}
  • 1-2 cups soup veggies leek, carrots, parsnips, beets
  • 1 onion cut in halves
  • 2-3 cloves garlic cut in halves
  • 2-3 juniper berries
  • 3-4 peppercorns
  • 1-2 teaspoons salt
  • lovage eventually
For the salad
  • radicchio to taste
  • green asparagus to taste
  • Scarlet Runner Beans to taste
  • 2 plums
  • 1 handfull grapes
  • 1 red onion
For the marinade
  • 125 ml Johannisbeersaft {1/2 cup}
  • 6-8 tablespoon apple cider vinegar
  • salt
  • pepper
  • 1-2 teaspoon rosemary
  • 1-2 tablespoon pumpkin seed oil to taste
Prep Time 20 minutes
Cook Time 180 minutes
Servings
main dishes
Ingredients
For the beef
  • 500 g beef {1 lbs}
  • 1 l water {4-5 cups}
  • 1-2 cups soup veggies leek, carrots, parsnips, beets
  • 1 onion cut in halves
  • 2-3 cloves garlic cut in halves
  • 2-3 juniper berries
  • 3-4 peppercorns
  • 1-2 teaspoons salt
  • lovage eventually
For the salad
  • radicchio to taste
  • green asparagus to taste
  • Scarlet Runner Beans to taste
  • 2 plums
  • 1 handfull grapes
  • 1 red onion
For the marinade
  • 125 ml Johannisbeersaft {1/2 cup}
  • 6-8 tablespoon apple cider vinegar
  • salt
  • pepper
  • 1-2 teaspoon rosemary
  • 1-2 tablespoon pumpkin seed oil to taste
Instructions
Preparation of the beef
  1. Boil water with the cleaned and sliced soup vegetables, onion, garlic, juniper berries and peppercorns. Add salt and the beef. Bring to a boil again and let simmer for about 2 hours at low temperature until the beef is tender.
  2. Remove beef from the soup and allow to cool.
  3. Remove the soup vegetables, the soup can be portioned and used for other dishes. (I usually freeze some of it for later use)
  4. The beef can also be cooked 1-2 days ahead. For storage overnight, remove from the soup and pack in plastic wrap.
Preparation of the salad
  1. Cut the cooled beef into thin slices, with a sharp knife against the fiber.
  2. Prepare beans according to the package instructions. (Attention, they must soak overnight or at least a few hours and then have about another 60 minutes cooking time) After boiling pour the water away and season the beans with a few tablespoons of beef soup, cider vinegar and salt.
  3. Steam the asparagus over salted water for about 20-30 minutes. (Or boil directly in water for 5 minutes)
  4. Cut the radicchio into small pieces, cut the plums into thin slices. Cut the onion into thin rings.
  5. For the marinade, mix the currant juice with apple cider vinegar, rosemary, salt and some freshly ground pepper. It can also be mixed with a few spoons of the beef soup.
  6. Arrange all ingredients on the plate and douse with the marinade. Refine with a dash of pumpkin seed oil.
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