Alive and Cooking

Red Wine Poached Beef and Potato Salad

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600g rump steak
200ml red wine
200ml water
1 tsp Vegeta beef stock powder
½ kg large washed potatoes
1 brown onion, roughly chopped
1 stick of celery, roughly chopped
1 tsp seeded mustard
Olive oil
100g mixed lettuce
Salt & pepper


1. Place the celery and onions into a frying pan that has a tight fitting lid. Place the rump steak on top, pour over the red wine and water, then sprinkle in the stock powder, bring to a gentle simmer, place on the lid and slowly cook for 2 hours.

2. Chop the potatoes into quarters, toss in olive oil and salt and pepper, then place into an oven pre-heated to 220c for 45 minutes.

3. Allow the beef to cool in the stock, then remove and “flake” into a large salad bowl.

4. Toss in the roasted potatoes, stir in the mustard, and a small amount of the meat juices and a splash of olive oil.

5. Serve with the salad leaves.

Red Wine Poached Beef and Potato Salad