Tashkent Salad
⏳ Time
3 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
Boiled and julienned beef can be sautéed to enhance the meat flavor.
Ingredients
- Beef - 17.6 oz
- Radish - 14.1 oz
- Spanish onions - 3.5 oz
- Mayonnaise - 2.8 oz
- Bay leaf - 1 piece
- Green peppercorns - 10 pieces
- Vegetable Oil - 1 fl oz
- Chicken Egg - 3 pieces
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients
Step 10
Serve with boiled eggs.
Step 2
Rinse the meat and place it in boiling water, adding whole peppercorns and bay leaves. Cook for 1.5 hours, skimming off any foam.
Step 3
Allow the cooked meat to cool and then cut it into strips.
Step 4
Slice the onion into half-moons.
Step 5
Sauté the onion in vegetable oil until golden brown. Allow to cool.
Step 6
In a saucepan, bring water to a boil, add the eggs, and cook for 11 minutes.
Step 7
Then cool them, peel, and cut into quarters.
Step 8
Peel the daikon and cut it into thin strips. Soak it in warm water, add salt, and gently massage it with your hands, then drain the water through a sieve.
Step 9
Combine the meat, daikon, and onion with mayonnaise, and add salt if needed.
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