San Marino Beef Salad Recipe
Ingredients
| Beef short ribs | 5 Pound | |
| Carrot | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dash cayenne | ||
| Red onion | 1 Medium | |
| Sweet red pepper | 1/2 To taste | |
| Carrots | 3 Medium | |
| 3 branches celery | ||
| 2 tablespoons cut celery leaves | ||
Directions
In large saucepan, cover first 3 ingredients with salted water.
Bring to a boil.
Cover and simmer till tender, about 1 1/2 to 2 hours.
Strip meat from bone and trim off fat.
Cut meat in julienne strips (3 cups); chill.
In a jar, combine olive oil, wine vinegar, mustard, salt, and cayenne.
Shake well; chill.
Shake again before using.
Slice onion and separate in rings.
Cut pepper, carrots, and celery branches into julienne strips.
To serve, combine beef strips, onion rings, and the pepper, carrot, and celery strips.
Toss with dressing.
Sprinkle with cut celery leaves.
Bring to a boil.
Cover and simmer till tender, about 1 1/2 to 2 hours.
Strip meat from bone and trim off fat.
Cut meat in julienne strips (3 cups); chill.
In a jar, combine olive oil, wine vinegar, mustard, salt, and cayenne.
Shake well; chill.
Shake again before using.
Slice onion and separate in rings.
Cut pepper, carrots, and celery branches into julienne strips.
To serve, combine beef strips, onion rings, and the pepper, carrot, and celery strips.
Toss with dressing.
Sprinkle with cut celery leaves.
Chef
