Tafelspitz – Cocktail
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g beef, (boiled beef)
- 3 marrow bones
- 2 carrot (s)
- 0.5 stick ½ leek
- 2 parsley root (s)
- 1 onion (s)
- 2 tomato (s)
- 2 bay leaves
- 1 teaspoon peppercorns, black
- 2 carnation (s)
For the salad:
- 2 red pepper (s)
- 3 onion (s)
- 150 g herkins
- Vinegar, (white wine vinegar)
- sea-salt
- Black pepper from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the carrots, leek, onions and parsley root, quarter the tomatoes. Put on the boiled beef with the marrow bones, the prepared vegetables and bay leaves, peppercorns and cloves with cold water. Bring to the boil and simmer over low heat until the meat is tender. Skim off in between.
- Cut the peppers, onions and gherkins into very fine strips.
- Remove the meat and cut it into thin slices while still hot and then into fine strips. Mix immediately with the prepared vegetable strips. Season to taste with white wine vinegar, sea salt and black pepper. Mix the cooled salad with the olive oil and season to taste.
- Pour the salad into small glasses and decorate. Cornichon fans, zucchini slices, skewers with cocktail tomatoes are possible.
- The amount is easily enough for 20 small glasses. The salad can be kept in the refrigerator for 2 days and tastes even better if it is drawn through.
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