Would you like to eat a meat salad even in the middle of summer? If you have made a meat broth and you have some boiled meat left over but eating it hot seems impossible in these torrid days,
As you know meat in broth is a dish that is prepared mostly in winter, but a nice cold salad of boiled beef is just what you need!
This beef salad is also a great way to use the vegetables left in the fridge that in summer ripen too quickly, risking being thrown away.
The ideal wine to pair with this summer dish is a rosé, whose floral notes and savoury mouthfeel lend lightness and succulence to the dish. If pink is not to your liking, a tropical Pinot Grigio will do.
for 4 servings
Wash the piece of meat and place it in a large pot with half of the celery, 2 chopped carrots, the onion, half of the cherry tomatoes and the parsley.
Fill the pot with water to cover the meat, add salt and pepper to taste and cook for over an hour.
When the meat is cooked, remove it from the pot and let it cool. The resulting broth can be frozen in a container and used for other dishes.
When the meat has cooled, cut it into slices or chunks.
Cut the carrots you have previusly strained from the broth in slices. Cut the remaining raw celery and cherry tomatoes.
Mix ingredients with the meat, add the lemon juice and evo oil. Season with salt and pepper. Serve cold.