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Fried Beef Salad And Salsa

Image of Fried Beef Salad And Salsa

2kg chuck steak, trimmed and cut in two
Olive oil, for frying

For the marinade

4 bay leaves
Juice of 2 large lemons
3 tbsp red wine vinegar
4 medium onions
1 head of garlic, separated and peeled
1 bunch of coriander
3 tbsp sea salt
2 small red chillies, deseeded
6 allspice berries
2 tbsp cumin seeds, lightly toasted
100ml olive oil

For the salsa

6 tomatoes
2 small red onions, finely chopped
1 bunch of coriander, picked and chopped
2-4 chillies, deseeded and chopped (the quantity of Chilli is down to their strength and your tolerance of chilli heat)
Juice of 4 limes

To serve

250ml sour cream or crème fraîche
2 ripe avocados
1 iceberg lettuce


Serves: 6


Day one: Trim any excess sinew from the surface of the meat. Place the meat in a bowl. Put the marinade ingredients in a blender and puree them, adding enough water to enable the machine to do its work. Pour the contents of the blender over the meat and combine it well. Cover and store in the fridge overnight.

Day two: Preheat the oven to 160°C/gas 3. Transfer meat and marinade to a suitably sized pot and add enough water so the meat is well covered. Place the pan on the stove and bring it to the boil. Skim away any of the foam like scum that rises to the surface. Cover the pan with its lid and transfer it to the oven. Cook for at least 2-3 hours, or until the meat can be easily pulled apart with a fork.
Remove the pan from the oven and let it stand to cool a little. With some caution, lift the meat from the pan on to a tray. Discard the cooking liquor. Using 2 forks, pull the meat apart into shreds. Place in a bowl, cover and refrigerate until needed.

Day three: Make the salsa, blanch the tomatoes in boiling water for 20 seconds and refresh in cold water. Skin, quarter and deseed the tomatoes. Cut them into medium sized dice and place in a bowl with the onion and two-thirds of the coriander, reserving the rest for garnish. Add the chillies with the lime juice and a good seasoning of sea salt. Transfer to a serving dish.
Prepare the other accompaniments: put the sour cream in a serving dish. Halve the avocados, remove the stones and peel them. Dice the avocados and place them in a serving bowl. Separate the lettuce, separate and place the leaves in a serving bowl.
Heat some olive oil in a heavy non-stick pan and fry the shredded beef in batches until crisp yet still retaining some moistness. Place it in a dish at the table with the salsa and other accompaniments in separate bowls.

Consume as follows: take a lettuce leaf and spoon some beef into it, top it with salsa, sour cream, chopped coriander and a little avocado, roll it up and eat.

Note:- in your never ending quest for low carb living you could, of course, embrace Cuba further and accompany the dish with a large Cuban rum carb content zero.

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