Limburgse Koude Schotel |
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Serves 4 |
Prep 30 mins |
Cooking 2h minimum |
Easy |
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+ 6h in the fridge |
My rating |
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Ingredients |
1kg potatoes for boiling (to keep their shape)
1kg stewing beef
2 bay leaves
1 beef stock cube
1 shallot, finely chopped
10 silver onions, finely chopped
10 gherkins, finely chopped
1 pot mayonnaise
salt &pepper
200g frozen peas, cooked & defrosted (optional)
1 - 2 Granny smiths apples (optional)
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Garnish:
3 hard boiled eggs
2 tomatoes, sliced
2 gherkins cut into a fan shape
Silver onions
paprika powder
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This dish is better if made on the previous day and left overnight in
the fridge
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Put the stewing beef on a low
heat with a cup of cold water, bay leaf and stock for a 2h minimum - the longer, the better. Once the meat
has cooled, tear it up with two forks
into small shreds, a bit like pulled pork.
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Peel potatoes, cut into
smaller pieces, put into salted water and cook until
tender. When the potatoes are tender, cut
them into very small cubes and leave them to cool down.
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Make sure the onion,
silver onions and pickles are very finely chopped, then, in a large bowl mix the
potatoes, the meat, onion, silver onions & pickles. Add a
splash of the pickling liquid. Add as much mayonnaise as
you like to make it moist. Mix well and season with salt
and pepper. Taste and, if desired, add some more pickles
to taste, if you like it more acidic.
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If possible, leave in the
fridge overnight. Optionally served with asparagus rolled
in ham, stuffed eggs, sliced or stuffed tomatoes for a
cold buffet.
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Optional extras: the addition
of peas makes the dish sweeter, the addition of finely
chopped onion makes it spicy, a finely chopped apple makes
it fresher.
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