Beef and Walnut Salad

Directions

1. 1

   Step 1

   

   Trim the membranes and fat from the beef. Peel the garlic. Prepare a pot and a culinary ring 14–16 cm in diameter.

2. 2

   Step 2

   

   Place the beef in a pot and cover with water. Put the pot on low heat and cook the meat for 60–80 minutes, periodically skimming off the foam. Cool the beef directly in the broth.

   TipThe exact cooking time depends on the cut. For tips on how to cook beef until it's perfectly tender, read this article.

3. 3

   Step 3

   

   Place the eggs in a pot and cover with water. Put on medium heat and cook for 7–8 minutes. Transfer the eggs to cold water to cool. Then peel them.

4. 4

   Step 4

   

   Dice the pickled cucumbers, beef, and boiled eggs into small cubes. Chop the walnuts with a knife and press the garlic through a garlic press.

5. 5

   Step 5

   

   Place the culinary ring on a flat plate. Add the beef and lightly press it down with a spoon. Top with half of the garlic, season with salt, and spread a thin layer of mayonnaise.

6. 6

   Step 6

   

   Then add the boiled eggs, season with a little more salt, and spread with mayonnaise. Add the pickled cucumbers and more mayonnaise. Repeat the layers until all ingredients are used. Refrigerate the salad for 30–40 minutes to let it soak.

   TipIf you have time, leave the salad in the refrigerator overnight.

7. 7

   Step 7

   

   Before serving, carefully remove the culinary ring and sprinkle the salad with chopped walnuts.