Salad with boiled beef and cucumbers

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a salad with boiled beef and pickles? To begin, prepare the ingredients according to the list. You can replace beef with pork, veal or chicken. You can use canned beans, either white or red. If you have ready-boiled beans, you can use them. You can add the vegetable part of the salad to your taste. I used olive oil, but any vegetable oil will do.

2. STEP 2

   

   Boil the beef in boiling water for 1 hour or a little longer until cooked. To make the meat more flavorful, you can add bay leaves, a whole peeled onion, allspice, and parsley and cilantro stems to the broth. .

3. STEP 3

   

   Remove the finished meat from the broth, cool and cut into cubes. You can replace boiling meat with baking in the oven or frying in a frying pan.

4. STEP 4

   

   Drain all the liquid from the canned beans and place the beans in a colander. It is advisable to rinse the beans with cold water to get rid of any remaining viscous juice. Dry the washed beans so that the salad does not turn out watery.

5. STEP 5

   

   Shake the pickled cucumbers off the brine and cut into slices. If you wish, you can replace the pickled cucumbers with pickled or fresh ones.

6. STEP 6

   

   Peel the bell pepper from seeds and stems and cut into strips.

7. STEP 7

   

   Peel the red onion and cut into thin rings or half rings.

8. STEP 8

   

   Wash the parsley and cilantro, shake off moisture and finely chop. If desired, you can replace or supplement with other herbs, for example, dill, basil, green onions, wild garlic, etc.

9. STEP 9

   

   In a salad bowl, combine boiled beef, canned beans, pickled cucumbers, bell peppers, onions and herbs.

10. STEP 10

    

    Pour in vegetable oil, lemon juice, salt, pepper and stir. Serve the salad with boiled beef and pickles immediately. Bon appetit!

Comments on the recipe

Natalia M

18.12.2023

4.8

The photo of the salad with boiled beef and cucumbers attracted me with its brightness and juiciness; of course, I wanted to repeat it). My piece of beef was not the softest, with streaks, so I cooked it for two hours. I added a bay leaf and a couple of allspice peas to the broth for flavor. I took the pickled cucumbers from my own supplies; they are not spicy or sour. Of the greens, dill and parsley are now the most affordable in price and availability. If there is red onion in the salad, I always marinate it). The dressing contains lemon juice. Added half a teaspoon of sugar and left for 10 minutes. The onion has become more juicy and tasty. Dressed the salad with olive oil for added health benefits. I let the salad sit for about 15 minutes and served it for dinner. In fact, for me this was dinner, because this dish contains hearty meat and beans, as well as fresh vegetables and herbs. It's tasty and healthy! By the way, if you add not ordinary pickles to the salad, but “vinegar” gherkins, a piquant sourness will appear. Thanks for the recipe!