Anüks Devil`s Salad – Spicy Beef Salad with Cocktail Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg beef rib (s) (prime rib)
- 1 bunch soup greens, peeled and diced
- 1 gr.jar salad cream (Miracel Whip), approx. 500 g
- 1 small Bottle / s tomato ketchup, approx. 300 ml
- some salt and pepper
- 1 shot brandy (can also be left out)
- some Tabasco, amount according to the degree heat required
- 1 gr. Jar silver onion (s), approx. 90 g drained weight
- 3 bell peppers, diced
- 1 gr. Glass corn cobs, approx. 0 g drained weight
- 2 large onion (s), red, cut into half rings
- 1 handful cocktail tomatoes, halved
Print Recipe
Pin Recipe Instructions
- Sear the ribs in a large saucepan, add the soup greens and deglaze everything with water. So much water is needed that the meat is well covered. Cook the meat for about 1 - 1.5 hours and occasionally skim off the foam with a slotted spoon.
- During this time the cocktail sauce can be prepared. Mix the mayonnaise with the ketchup, salt, pepper, brandy and Tabasco in a small bowl. It should be a little darker, like salmon-colored, and be pleasantly hot.
- Cut the meat into cubes and place in a large bowl. Add cocktail tomatoes, white onions, peppers, onions, corn on the cob and the sauce and mix well.
- Let the salad stand in the refrigerator for at least 6 hours. It tastes best the next day.
- Fresh baguette goes well with it.
- The number of servings also depends on whether there is only this salad or whether it is part of a buffet with other salads, for example.
- Tip: The beef broth can be used very well for soups.
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