Beef salad is one of the dishes that define Romanian holidays, whether we're thinking of Christmas, New Year's Eve, or family anniversaries. The correct form is "salată de boeuf" (from French, where "boeuf" means beef), but we'll also use the variant "salată boeuf", as it frequently appears in online searches, because, in the end, taste is more important than linguistic details.
The recipe for beef salad requires patience and attention to detail, and many housewives have their own variations adapted over time. There is no absolute recipe, just different ways of interpreting a classic dish. Let's see together how to make traditional beef salad!
Ingredients for beef salad
Instead of hard-coded weights, this beef salad recipe gives you a basic list of ingredients for beef salad and the freedom to adjust them however you feel like. Use fresh vegetables and, for the mayonnaise, the freshest eggs possible.
- Boiled beef, about 500–600 g, but if it's on the bone, go for 800 g.
- White potatoes , 600–800 g, those that do not fall apart when cooked.
- Carrots , about 2–3.
- Boiled peas , 400–500 g or as much as you like. Some people avoid peas, others love them, so you know better how much peas to put in your boeuf salad.
- Pickled cucumbers , about 300 g, well drained and finely chopped.
- Mayonnaise , between 300 and 500 ml, for the above quantities. Some prefer their beef salad with more mayonnaise, others with less.
- Salt, pepper
- For decoration : egg slices, olives, pickles, carrots, peas. Boeuf salad is most often present on the traditional Christmas table, and each family has its own way of giving it shape and color.
How to prepare boeuf salad step by step
We'll first show you how to make boeuf salad, then we'll also write down a mayonnaise recipe, if you don't have a favorite one.
1. Boil the meat
Boil the meat in cold water with a pinch of salt. Skim off any foam when needed and let it simmer until tender. You can save the meat water to boil the vegetables.
2. Boil the vegetables
- The potatoes are boiled in their skins (for a better texture), then peeled after they have cooled.
- Carrots are boiled peeled, in salted water or together with the meat.
- Even canned peas can be boiled for 2–3 minutes, just enough to make them more palatable in taste and texture. If frozen, boil them until they soften slightly.
3. Cut everything into small cubes
The meat, potatoes, carrots, cucumbers, all are cut as finely as possible, into cubes with sides of about 5 cm.
4. Drain the pickles well.
Cucumbers should be squeezed well, either by hand or in a sieve. Their juice can ruin the texture of the salad.
5. Mix the ingredients
In a large bowl, combine the meat, vegetables, peas, and pickles. Season with spices (salt, pepper, and, if desired, a dash of mustard).
6. Incorporate mayonnaise
Gradually add the mayonnaise, reserving 2–3 tablespoons for garnish. Mix gently so the ingredients don't break up.
7. Place and decorate
Place the salad on a plate, give it the desired shape (round, square, dome), cover it with the remaining mayonnaise and decorate with egg slices, donuts, olives, carrots or peas - however you like.
8. Refrigerate for at least an hour
It takes a little time for the flavors to blend well. The salad will be tastier and firmer.
How to make mayonnaise for beef salad?
ingredients
- 2 raw egg yolks
- 1 hard-boiled egg yolk
- 200–250 ml oil (sunflower, for a neutral taste)
- 1 teaspoon mustard
- 1 tablespoon lemon juice or vinegar (optional, to taste)
- salt, to taste
Preparation method
In a large bowl, mash the boiled egg yolk until it becomes a fine paste. Add the two raw egg yolks and the mustard, then mix well until you obtain a homogeneous composition.
Start adding the oil, gradually pouring it in a thin stream, and mixing continuously, always in the same direction. You can use a wooden spoon, a whisk, or a mixer on low speed. As the mayonnaise begins to thicken, add the oil little by little, patiently.
Finally, add the lemon juice or vinegar (if you want a more sour taste) and season with salt.
Tips and tricks for a perfect boeuf salad
- Beef comes out tender and tasty if you cook it in a pressure cooker – otherwise, be prepared for a long simmer. If you choose chicken or turkey, the cooking time is shorter, but the taste will be more delicate.
- Potatoes are boiled in their skins so that they do not soak in water.
- Peas , even canned ones, are worth boiling for 2–3 minutes in salted water. It refreshes their texture and taste.
- If you want a lighter mayonnaise , you can replace some of the oil with mustard. Not only will it be lighter, but it will also have a more intense and pleasant taste.
- Don't skimp on the salt . Boeuf salad should have flavor, and cooked vegetables and potatoes can absorb plenty. However, keep in mind that pickles are salty too.
- You can decorate it very simply with dill sprigs . There's no need to create designs with pickle slices and olives on the boeuf salad.
- Cooling time matters . Don't rush the assembly. All ingredients must be completely cold before mixing them, otherwise you risk it coming out soft and watery.
Alternative recipe variations
If you want a lighter or quicker version of the boeuf salad recipe, you can replace the beef with boiled chicken breast. It's milder in flavor, but goes perfectly with the rest of the ingredients. Plus, it cooks faster and is more palatable to children or those who avoid red meat.
Wherever you are in the world, on special occasions it is worth preparing, at least from time to time, the recipe for salad de boeuf like at home. Yes, it is meticulous, but if you make a battle plan after going through the recipe and gather your ingredients in advance – good vegetables, pickles like ours, mayonnaise or eggs for the homemade one – everything becomes simpler. And if you are in the UK, you can find everything you need at A&S Market – the Romanian online store that brings the taste of home straight to your door.
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