Beef Salad
Place in a stockpot, salt, and cover with water:
3 carrots, cut into large pieces
2 stalks of celery, cut into large pieces
1 large red onion, cut into large pieces
Bring to a boil, then add:
Bone-in piece of meat, I used a 3lb chuck roast.
Let the water return to a boil, then turn down to a low simmer.
Simmer uncovered for 2 1/2 hours. Check occasionally to make sure the water is not boiled off entirely. Add hot water if necessary. Midway through the cooking, turn the meat over.
Remove meat from the broth. Cut into medium chunks and include the boiled carrots.
Dress lightly with a drizzle of olive oil, salt, and pepper.
Clean and slice:
4 stalks from the heart of the celery, julienned
2 medium carrots, julienned
1 medium red onion, sliced thin
When you’re ready to serve, re-warm the meat if necessary with a bit of the broth.
Lay the warm meat and carrots in a deep serving platter, or in individual bowls, cover with the salad vegetables.
Drizzle with olive oil and red wine vinegar (about 1/2Tbl for each serving), salt and pepper to taste.
It was only when I was writing this post that I realized that this recipe translated to “Beef Tendon Salad”. Oh! The recipe I based this post off of called for “1 kilo meat on the bone, preferably pieces from around the knee joint.” That also explains why it instructs you to cut up “the cartilaginous bits and the tendons” and serve along with the meat. Well, I used a chuck roast, and I cut out the cartilaginous bits as I found them. I thought it was chewy and flavorful enough.
Remember how we went to see Dario Cecchini? (Well, I wrote about it here.) During the program, someone asked him what his favorite cut of meat is, and he said “The Knee!” and described this recipe. The program included several recipes, including this one.
The recipe says the meat should simmer for 3 1/2 hours, and I only simmered it for 2 1/2. Well, it was time to eat, and the meat was at temp, at 140*. You’ll notice that it’s rosy in the middle when I cut it, and that’s fine.
Boiled Meat…What?! Before making this recipe, I was skeptical. Boiling meat, or any food, (besides eggs) sounds like the worse possible way to prepare it. At least the most un-creative. But who was I to argue with Dario Cecchini, so boil it I did. (I did at least put it on the woodstove, so that earns me some creative Pioneer Woman points.)
And it was good! But don’t skimp on the olive oil and vinegar drizzle. Tyler of course loved it. (He always does…he’s the best person to cook for!) He liked the way the fat feels on his lips. I don’t like that feeling, and wish I would’ve warmed up the meat before serving, to eliminate the sensation.
The Surprise. The best surprise of this dish though, was actually a by-product: the broth. I took a sip of it when I started cutting the meat, and YUM. So hearty, and full of flavor. A smooth, warm feeling that goes to your core. I’m not even sure what flavor. Not one thing, but the combination of the vegetables, meat, and salt made a new flavor! We each drank half a cup before supper: Me, while I finished cooking, and Tyler, while he fixed his truck outside. The adult version of hot chocolate. Or maybe the Pioneer Woman version of wine before dinner…
Lastly, besides thanks to Mr. Cecchini for the inspiration to try something new, thanks to Rising Sun Acres, a winter vegetable CSA for the onions and purple carrots. Yes, purple carrots. Taste the same as orange ones (as far I can tell) and are prettier for it.