German•budget
Leftover Beef Salad ('Rindfleischsalat')
Leftover Beef Salad ('Rindfleischsalat')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound (450 g) leftover cooked beef from making beef broth, cubed
- 2 tablespoons finely minced shallots
- 1 cup finely diced cornichons (pickled cucumber)
- 1 tablespoon whole grain dijon mustard
- 1/2 cup homemade beef broth
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- black pepper, to taste
- salt, to taste
- 1/4 cup minced chives
Instructions
- 1
In a large bowl, mix together the beef, shallots, cornichons, and mustard. Add the beef broth, vinegar, and olive oil. Season to taste with pepper and salt. Toss everything well and let the salad marinate in the fridge for at least 2 hours. When ready to serve, adjust the seasoning to your liking and sprinkle with minced chives.