For the boiled beef salad, cut beef, onion and bell bell pepper to taste (strips, cubes…) and mix together.
Cover with a marinade of kernel oil, mustard and vinegar and season the Tafelspitz salad with salt and pepper.
Preparation Tip:
The Tafelspitzsalat is an ideal residual use, if something should remain from the Sunday feast. Other roast leftovers, such as roast pork, can also be used in this way.
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