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Rindfleischsalat — beef salad with pumpkin seed oil
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Source: https://recipheon.com/en/recipes/main-dishes/rindfleischsalat-beef-salad-with-pumpkin-seed-oil
About this recipe
Rindfleischsalat is an Austrian salad of thinly sliced boiled beef, onion and a vinegar dressing. In the Styrian version, dark, nutty oil from roasted pumpkin seeds gives it its character, while fresh chives round out the flavor. The meat is sliced across the grain and gently mixed with the dressing so that the slices stay tender and keep their shape. This recipe starts with beef that has already been cooked and chilled; the earlier cooking and cooling time is not included in the stated duration. All you need is a knife, a bowl and a small whisk. After an hour of marinating in the refrigerator, divide the salad into four portions, including all the dressing.
Ingredients
For the salad and dressing
600 g cooked, chilled boneless beef, after removing visible excess fat
100 g red onion, weighed after peeling
50 g oil from roasted pumpkin seeds
40 g red wine vinegar with 6% acidity
20 g water
15 g fresh chives
3 g salt
0.3 g ground black pepper
Steps
Use beef that is already fully cooked and has previously been cooled promptly and kept in the refrigerator. Remove any visible excess fat, then weigh out 600 g of meat. Slice it across the grain about 2–3 mm thick; cut larger slices into shorter strips that are easy to pick up with a fork.
AI-generated Halve the peeled red onion and cut it into half-rings as thinly as possible. Separate them with your fingers so that they spread evenly between the pieces of meat. Rinse the chives, dry them thoroughly and chop finely; keep the entire measured quantity to mix into the salad.
Combine the vinegar, water, salt and pepper in a small bowl. Whisk until the salt dissolves. Gradually pour in the weighed pumpkin seed oil, whisking vigorously all the time to make a dark dressing. If it begins to separate, briefly whisk it again before adding it to the salad.
AI-generated Put the beef and onion in a wide bowl, add all the chives and pour over the prepared dressing. Scrape in the dressing left in the small bowl as well. Gently mix with two spoons, lifting the meat from underneath until every slice and piece of onion has a thin coating of marinade.
AI-generated Cover the bowl and refrigerate for 60 minutes. Gently stir before serving and divide the salad, including all the dressing, into four portions. Serve cold. Keep any leftovers covered in the refrigerator and use them by the next day at the latest, taking the cooked meat's previous storage time into account.
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