Cold beef pulp salad is a a tasty and original meat main course, but also an appetizer perfect for an informal dinner or lunch with family or friends. Did you know that from a simple boiled beef or veal you can prepare a tasty and light meat salad, perfect even if you are dieting? A light and flavorful dish that is at the same time super simple and that everyone will like, just like Homemade Meat in Aspic. And with a boiled meat salad nothing really goes to waste, because from cooking the boiled beef you will have a tasty and nutritious meat broth, ideal for small pasta in broth or meatballs. Let’s go to the kitchen to make this boiled meat salad: it only requires some patience during the slow, low-heat cooking and for the rest, it’s easy! Before we start cooking, remember that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Boiled Beef Salad
- 2.6 lbs beef (lean cut)
- 1 carrot
- 1 stalk celery
- 1 onion
- 2 leaves bay leaves
- 1 sprig parsley
- 6 whole cloves
- to taste salt
- to taste extra virgin olive oil
- 15 peppercorns black pepper
- to taste lemon juice
Tools
- Pot
- Bowl
Preparation
To make the boiled meat, peel the carrots and cut them into large pieces, remove the leaves from the celery stalk and cut it into two or three pieces, peel the onion and stud it with the whole cloves. Place the carrot, onion, celery, all the aromatics and spices in the pot, cover with water and place over the stove. Add the beef to the pot with the other ingredients and add just a pinch of salt. Bring the pot to a boil over medium heat and meanwhile skim off the foam that forms with a sieve and discard it. Lower the heat and cook over very low heat for about 3 hours or a little longer; near the end of cooking remember to adjust the salt correctly. After this time the meat should be very tender and ready to be eaten as you prefer. I let it cool slightly and then shred it, seasoning it with oil, salt, lemon juice, chopped parsley and the cooked carrots, but you can also add olives, capers, sun-dried tomatoes or fresh vegetables and the result will always be excellent. After mixing, our salad is ready to be served: it’s great warm, at room temperature or even cold, prepared a few hours in advance and stored in the fridge.
Storage notes and tips
Cold meat will be a bit firmer, so if you want to serve the salad as a cold summer dish, I recommend shredding it before seasoning.
Store the meat salad in the refrigerator, well sealed in an airtight container, and consume it within 24 hours. If you want to stay updated on my recipes, follow me also on:
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