Luxembourgish beef salad


  • 1.5 kg of chuck or beef ribs
  • 2 cloves garlic
  • 2 carrots
  • 1/4 celery root
  • 2 cloves
  • 2 vegetable broth tablets
  • 1 bouquet garni
  • 50 cl of dry white wine

For the sauce

  • 3 fresh white onions
  • 2 hard boiled eggs
  • 1 bunch of chervil
  • 2 large sweet and sour pickles
  • 2 tablespoon(s) mustard
  • 2 tablespoon(s) raspberry vinegar
  • 2 tablespoon(s) of olive oil
  • 3 tablespoon(s) of neutral oil


  1. Peel the garlic, carrots and celeriac. Cut them into cubes. Put the meat in a stewpot with these vegetables, the cloves, the broth tablets, the bouquet garni and 2l of water. Bring to the boil, skim, add the wine, salt and pepper. Half cover and set the heat so that the liquid simmers for 2h30 min. Then let the meat cool in the broth.

  2. Drain the cold meat and reserve it for 1 hour in the refrigerator so that you can cut it easily.

  3. Meanwhile, peel and finely slice the onions. Peel and chop the hard-boiled eggs. Remove leaves, wash and chop the chervil. Cut the pickles into very small cubes.

  4. In a large bowl, prepare a vinaigrette with the mustard, raspberry vinegar, oils, salt and pepper. Mix well, then add the onions, eggs and chervil. Mix again.

  5. Take the meat out of the refrigerator, cut it into cubes. Pour them into a serving dish, add the sauce and mix well. Serve at room temperature.

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