Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Let the salad stand in the refrigerator for at least 6 hours. It tastes best the next day.
5. Fresh baguette goes well with it.
6. 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.
7. Tip: The beef broth can be used very well for soups.