Recipe: Shredded Beef Salad »
From Beef & Potatoes by Jean-Francois Mallet
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In Beef & Potatoes, French chef and food photographer Jean-Francois Mallett helps make clear the choice of meat cut and variety of potato needed to create something delicious.
There are over 200 recipes for beef, for potatoes and for beef and potato together. This tasty recipe is for Shredded Beef Salad and is one that can help with leftovers too!
Shredded Beef Salad (Serves 4–6)
- 1 handful dill
- 1 handful coriander (cilantro)
- 150 g (5½ oz) cherry tomatoes
- 1 small Lebanese (short) cucumber (about 150 g/5½ oz)
- 1 onion
- 700 g (1 lb 9 oz) cooked beef, such as leftover pot-au-feu
- 120 ml (3¾ oz) sunflower oil
- 4 tablespoons white wine vinegar
Special equipment: toaster
Preparation time: 25 minutes
Wash and chop the dill and coriander leaves. Halve the cherry tomatoes and cut the cucumber into small chunks. Peel and finely chop the onion. Shred the meat and place on a platter with the herbs, tomatoes and cucumber.
Make a vinaigrette by whisking together the oil, vinegar and some salt and pepper in a small bowl or cup. Drizzle over the beef salad and gently combine.
Serving suggestion: serve with toasted country-style bread.
About the author;
Jean-Francois Mallet studied at renowned culinary arts school Ferrandi in Paris, and worked for some of France’s top chefs before becoming a food photographer. He now travels the world in search of incredible meals and the talented people who make them.
Beef & Potatoes by Jean-Francois Mallet is published by Murdoch Books (NSW, 2016, first published by Hachette Pratique; hc, 410 pp) and is available in Australia at a RRP of A$49.99
Recipe and image reproduced with the kind permission of the publisher.
See links below for further recipes.
- France - all (FR)
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