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COSTACHE FAMILY – LEXINGTON, MA
“This is a traditional salad that our family always has for any parties!
ALEXANDRA COSTACHE
TRADITIONAL BEEF SALAD
INGREDIENTS
2 lb. beef (or turkey or chicken, white or dark meat)
2 lb. potatoes, peeled
1 lb. carrots, peeled
1 1⁄2 cups pickles, chopped 1 cup frozen peas
1 cup mayonnaise
1⁄4 cup mustard
1⁄2 tsp. salt (or to taste)
1⁄2 tsp. pepper (or to taste)
1 Add meat to pot of boiling water and cook it for about 2 hours. (Can also use Instant Pot; cook on high pressure for 1 hour.) transfer meat to a bowl and let cool.
2 Add potatoes and carrots to large pot. Cover with water and season with salt. Bring water to a boil and cook until vegetables are fork tender, about 15 minutes, Drain and let cool slightly.
3 Chop meat and vegetables into small pieces (about 1⁄4 inch). Place in large bowl.
4 Drain all the liquid from pickles and peas. Add to meat mixture. Combine with mayonnaise and mustard. Serve immediately or place in refrigerator.
Note: This salad is often decorated to make it more visually appealing, such
as by arranging vegetables, herbs and other garnishes on the top. Roasting cuts, such as sirloin or chuck roast, work best for this recipe. Salad will last for up to 5 days in airtight container. This salad does not freeze well.
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