Beef salad in cucumber herb marinade

Beef salad in cucumber herb marinade

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About this recipe: This is a useful recipe to make ahead. It keeps well for 3 days in the refrigerator and the flavours intensify. Trim meat of any excess fat before using.

Lynn Lewis

Serves: 4 

  • 500 g beef blade or round steak
  • 2 medium onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 medium carrots (about 250 g), roughly chopped
  • 1 bay leaf
  • 3 teaspoons salt
  • 1 tablespoon whole black peppercorns
  • 1 clove
  • 200 g sweet and sour pickled cucumbers from a jar
  • 2 medium white onions
  • 1 teaspoon allspice
  • Marinade
  • 5 tablespoons (75ml) liquid from pickle jar
  • 2 tablespoons (30ml) sunflower or peanut oil
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley

Prep:35min  ›  Cook:14hr  ›  Ready in:14hr35min 

  1. Trim beef of fat. Place beef, roughly chopped vegetables, bay leaf, 2 teaspoons salt, 1 teaspoon peppercorns and the clove in a saucepan. Cover with water; bring to a boil. Skim any fat from surface with a slotted spoon. Continue cooking, partly covered, over low heat 2 hours. Remove pan from heat. Leave meat to cool in cooking liquid.
  2. Dice cucumbers and onions and place in a large bowl. Remove meat from pan. Reserve cooking liquid and discard vegetables. Cut meat into small cubes. Add to bowl with remaining peppercorns and allspice and mix well.
  3. To make marinade, combine cucumber pickle liquid, oil, 1 tablespoon (15ml) vinegar and remaining 1 teaspoon salt. Pour marinade over meat mixture. Top up with cooking liquid so that meat mixture is completely covered. Marinate, covered, in refrigerator 12 hours.
  4. Remove from refrigerator 30 minutes before serving. Stir in a little of the herbs. Taste and add remaining 1 tablespoon vinegar, if needed. Spoon salad into serving bowls using a slotted spoon. Sprinkle with remaining herbs.

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