From 71823675c22df7a53ebd0dd445f0eab9561cd165 Mon Sep 17 00:00:00 2001
From: Patrick Spek <p.spek@tyil.nl>
Date: Sun, 20 Nov 2022 08:54:45 +0100
Subject: Add recipe for stewed beef salad

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+---
+title: Stewed Beef Salad
+date: 2022-11-20
+preptime: 30
+cooktime: 300
+serves: 14
+tags:
+- Dutch
+- cold
+- meat
+- beef
+- salad
+
+ingredients:
+- label: Stewed Beef
+  amount: 500
+  unit: grams
+- label: Mayonaise
+  amount: 400
+  unit: grams
+  links:
+  - /recipes/condiments/mayonnaise/
+- label: Pickle
+  amount: 150
+  unit: grams
+- label: Potato
+  amount: 250
+  unit: grams
+- label: Carrot
+  amount: 150
+  unit: grams
+- label: Red Onion
+  amount: 150
+  unit: grams
+- label: Spring Onion
+  amount: 150
+  unit: grams
+- label: Capers
+  amount: 150
+  unit: grams
+- label: Egg
+  amount: 7
+- label: Paprika
+- label: Salt
+- label: Pepper
+- label: Garlic Powder
+
+stages:
+- label: Stewing
+  notes: |
+    This is a very simple means of stewing beef. You can adapt this to your
+    preferred recipe for stewed beef and use it all the same. Since this is the
+    longest process, you can perform all other steps in the meantime.
+  steps:
+  - Cut the beef into bite-sized cubes
+  - Sear the cubes of beef on all sides
+  - Put the seared beef in a pot
+  - Fill the pot with stock until all the beef is covered
+  - Add bay leaves to the pot
+  - Add apple syrup to the pot
+  - Add paprika to the pot
+  - Let the beef stew for about 4 hours
+- label: Chopping
+  notes: |
+    All the ingredients should be chopped to around the same size, around 2
+    millimeters big. The finer you chop, the smoother the eventual salad will
+    be.
+  steps:
+  - Chop the pickle
+  - Chop the red onion
+  - Chop the spring onion
+  - Chop the carrot
+  - Chop the potatoes
+- label: Cooking
+  notes: |
+    The cooking process removes the raw taste, and makes the ingredients
+    slightly softer. Depending on how finely you chopped the ingredients, this
+    process only has to take 1 or 2 minutes per ingredient.
+  steps:
+  - Bring a pot of water to a boil
+  - Put in the chopped carrot
+  - Boil until _just_ ready
+  - Remove the carrot from the pot
+  - Rinse the carrot in cold water until the carrot is completely cooled off
+  - Repeat the cooking steps for the potatoes
+  - Boil the eggs for about 9 minutes
+- label: Drying
+  notes: |
+    All the ingredients should be reasonably dry before mixing it all together,
+    or the salad will get watery and soggy. The method I use for drying all
+    these ingredients is to put them between sheets of paper towel, and press
+    down on it to expunge most of the moisture, then remove the paper towels.
+  steps:
+  - Dry the pickles
+  - Dry the red onion
+  - Dry the spring onion
+  - Dry the carrots
+  - Dry the potatoes
+  - Dry the capers
+- label: Combining
+  steps:
+  - Shred the stewed beef
+  - Grab a big bowl
+  - Add the pickles
+  - Add the red onion
+  - Add the spring onion
+  - Add the carrots
+  - Add the potatoes
+  - Add the capers
+  - Add the shredded beef
+  - Add the mayonnaise
+  - Mix together until combined into a cohesive salad
+  - Add salt, pepper, paprika, and garlic powder to taste
+- label: Serving
+  notes: |
+    You can obviously serve it in any way you desire, but this is how I
+    traditionally encountered it.
+  steps:
+  - Cut the boiled eggs in half
+  - Place the salad on a plate
+  - Add a boiled egg on top, cut side up
+  - Garnish with leftover pickle and spring onion
+---
+
+A small, hearty salad. Served cold, usually as a side-dish, but also works great
+as a little snack.
+
+<!--more-->
+
+If you use home-made mayonnaise, you can cook the egg whites in a scrambled
+fasion, and add it to the salad as well. This won't affect the flavour too much,
+but will make it a more filling snack, and you won't have to make meringue
+_again_.
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