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Beef salad (Bernese style)

Category Meat, poultry & game

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  • 1h 25 minutes
  1. 1 carrot
  2. 100 g knob celery
  3. 1 shallot
  4. 100 g leek
  5. 900 g beef for boiling (boiling meat)
  6. 1/2 ts peppercorns
  7. 1 bay leaf
  8. 250 ml beef broth
  9. 5 hard-boiled eggs
  10. 400 g tomatoes
  11. 2 pickles
  12. 1 onion
  13. 4 tbs sunflower oil
  14. 2 tbs white wine vinegar
  15. 2 ts mustard
  16. salt, pepper

1. Peel and finely dice the carrot, knob celery and shallot. Clean and cut the leek into slices. Put everthing along with meat, spices and broth into the pot, cover with Secuquick softline, and close.

2. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 60 minutes. At the end of cooking time, depressurize the pot, remove Secuquick, remove the meat and let cool.

3. Cut tomatoes into wedges and pickels into slices. Peel and finely cut the onion, stir with oil, vinegar and mustard in a bowl. Cut the meat into thin strips, add to the dressing along with tomatoes and pickles, mix carefully and season with salt and pepper.

4. Let the salad marinate for approx. 30 minutes. Peel the eggs and cut into eighths. Garnish the salad with the eggs.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Quick cooking

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