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Red Wine Poached Beef and Potato Salad



  • 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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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Red Wine Poached Beef and Potato Salad.


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