Wash the beef and pat dry. Mix approx. 1.5 - 2 liters of water with a little vegetable stock in a saucepan and bring to the boil. Add the meat - at least half of it should be covered with water - and cook for about 45-60 minutes. (I cooked it in a pressure cooker in 25 minutes. You only need about 2 cups of water!).
In the meantime, prepare the salad dressing. To do this, beat apple cider vinegar with mustard, pumpkin seed oil, salt and pepper in a bowl with the help of a whisk. Stir in a little cucumber water if you like.
Peel and finely chop the boiled egg. Drain the cucumber, peel and core the apple and cut both into fine pieces. Mix into the sauce together with the egg.
After the cooking time, remove the meat from the broth, let it cool down a little, thinly slice and cut them into thin strips. Remove 2 cups of liquid from the broth and set aside.
If necessary, peel the beetroot, slice it and cut it into fine pieces. Mix the vegetable pieces with the meat strips into the remaining ingredients. Now add enough beef stock that the salad is “saucy” enough. Finally, mix in the chives cut into tubes.
The beef salad tastes best when it has been steeped for a few hours.
As a modification, you can also mix in finely chopped capers.
Total 18 p. / With 4 servings per serving 4.5 p. / With 3 servings per serving 6 p.
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