Beef Salad Spicy, Homemade

For the leaf salad: 2 small. Peppers, red (in fine strips) 50 g Appenzeller in strips 1 medium apple in sticks 3 small. Carrots, grated 200 g leek, sliced 200 g pineapple cubes, small 1/2 bunch parsley, chopped 2 piri-piri pods, chopped

For the dressing:

80 ml beef broth, strained 3 tbsp. balsamic vinegar

1/2 lemon, the juice 40 ml sunflower oil or other vegetable oil 1 tsp hot mustard

1 tsp salt

1 tsp pepper

Put beef in salted water, add spices and greens, cook the meat in 60-90 min and cool in the clear soup. Then cut the soup meat diagonally to the fiber into narrow slices, cut them into strips and put them in a sufficiently large bowl. Then add all the remaining salad ingredients to the meat.

From the ingredients “beef broth … pepper” in a mixing bowl, pour over the lettuce, mix well, leave to stand at room temperature with the lid closed for 30 minutes, mix repeatedly, seasoning if necessary, and then bring to the table.

Serve with: fresh pretzels or baguette Drinks: well chilled apple cider spritzer or pilsner.

Tip: Always use aromatic spices to refine your dishes!

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