Description:
Ingredients:
Cooking Method:
The Spiced Beef:
Source the spiced beef from a good butcher.
Remove all packaging and place in a pot of cold water.
Bring to the boil and simmer slowly.
Cook the beef for 45 minutes per kg at a slow and steady simmer.
Allow to chill through before slicing.
The Salad:
Boil the potatoes and beetroot separately until soft that a knife slips through easily.
Strain and refresh with cold water.
Peel the beetroot.
Dice both the beetroot and the potatoes into 1 cm cubes and place in a bowl together.
Thinly slice the spring onions into the bowl.
Add in the tree tablespoons of mayonnaise and the juice of ½ the lemon.
Season with salt and pepper and mix all the ingredients.
Divide the salad into 4 cutters to get an even shape, one for each serving
To Finish:
Thinly slice the beef, approximately 250g per person, over the salad topping it off with the rocket leaves marinated slightly with the olive oil.
Sprinkle the parmesan shavings over the salad to finish and serve
