Ingredients with Measurements:
- 1 pound beef brisket
- 4 cups water
- 1 onion, quartered
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, combine the beef brisket, water, onion, garlic, bay leaves, salt, and black pepper. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 2 hours or until the beef is tender.
3. Remove the beef from the pot and let it cool. Reserve the cooking liquid.
4. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. Add the sliced carrots to the reserved cooking liquid and bring to a boil. Cook for 5 minutes or until the carrots are tender.
6. Remove the carrots from the cooking liquid and let them cool.
7. Slice the beef into thin strips and arrange on a serving platter.
8. Top the beef with the cooked carrots and chopped parsley.
9. Drizzle the dressing over the salad.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Simmer on low heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck roast or beef round roast.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add sliced cucumbers, cherry tomatoes, or avocado for extra flavor and texture.
- Use different herbs such as thyme, rosemary, or basil.
- Add cooked potatoes or sweet potatoes for a heartier salad.
Tips and tricks:
- Use a sharp knife to slice the beef thinly.
- Let the beef cool before slicing to make it easier to handle.
- Use a vegetable peeler to make thin slices of carrots for a more delicate texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the beef and carrots in a circular pattern on a large platter.
- Garnish with additional chopped parsley or fresh herbs.
Garnishes:
- Chopped parsley or fresh herbs
Pairings:
- Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
- Crusty bread
- Simple green salad
Troubleshooting advice:
- If the beef is tough, simmer it for an additional 30 minutes or until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Boiled beef and carrot salad is a traditional dish in many European countries, including Germany and Austria.
Flavor profiles:
- The beef is savory and tender, while the carrots add sweetness and crunch. The dressing is tangy and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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