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James Reeson

Red Wine Poached Beef and Potato Salad


Ingredients

Method

  1. Place the celery and onions into a frying pan that has a tight fitting lid. Place the rump steak on top, pour over the red wine and water, then sprinkle in the stock powder, bring to a gentle simmer, place on the lid and slowly cook for 2 hours.
  2. Chop the potatoes into quarters, toss in olive oil and salt and pepper, then place into an oven pre-heated to 220c for 45 minutes.
  3. Allow the beef to cool in the stock, then remove and “flake” into a large salad bowl.
  4. Toss in the roasted potatoes, stir in the mustard, and a small amount of the meat juices and a splash of olive oil.
  5. Serve with the salad leaves.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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