Steak and Green Spear Salad Bowl
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h. 55 min.
Preparation
Ingredients
for
4
- For the salad
- 2 Tbsps sunflower oil
- 3 cups new potatoes
- 1 ¾ cups Asparagus (trimmed)
- 16 ozs chuck steak (diced)
- 4 cups Beef stock
- salt
- peppers
- For the dressing
- ⅜ cup olive oil
- 2 Tbsps white wine vinegar
- 1 Tbsp Wholegrain Mustard
- ½ tsp caster sugar
- ½ cup flat-leaf parsley (chopped)
- salt
- peppers
Preparation steps
1.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3.
2.
Rub the diced chuck steak with the sunflower oil and season generously.
3.
Heat a large, heavy-based saucepan over a moderate heat until hot and seal the beef in batches until golden brown in colour all over.
4.
Once all the beef has been sealed, arrange in the saucepan and cover with the stock and with a lid.
5.
Braise in the oven for 2 1/2 - 3 hours until soft enough to pull apart with two forks.
6.
Meanwhile, cook the potatoes in a large saucepan of salted, boiling water for 15-20 minutes until tender. Drain and cool under a cold, running water.
7.
Once cool enough to handle, slice thinly and reserve to one side.
8.
Cook the asparagus in a saucepan of salted, boiling water for 2 minutes before draining and refreshing in iced water.
9.
Prepare the dressing by whisking together the mustard, white wine vinegar, sugar and seasoning in a small mixing bowl.
10.
Add the olive oil in a thin, steady stream whisking simultaneously until you have a thickened vinaigrette. Stir through the parsley and adjust the seasoning to taste.
11.
Remove the beef when ready and strain through a colander, setting to one side to cool. Roughly shred when cool enough to handle.
12.
Combine the potato slices, asparagus spears and shredded beef in a large mixing bowl and add the dressing, tossing well.
13.
Spoon into serving bowls and serve immediately.
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