Smoked beef and butternut squash salad
The other day I almost stumbled in a shop over a box of Christmas cards. I can’t be the only one who thinks it is just a tiny bit early? Saying that I am reminded every morning listening to the radio where they have a count down. The count down makes it sound so close and I feel I should start some kind of preparations.
It is too early to buy presents but I did make a few things in the kitchen that will be good Christmas pressies and after that I didn’t feel quite so unprepared!
Having gotten Christmas out of the way for now my next thought was dinner. I had a busy couple of days ahead but wanted something for a chilled out day. I got some short ribs of beef and after some deliberation we decided to smoke it in the beast (my neighbors smoker). I placed the short ribs in brine for two days.
The ribs went in to the smoker and was then left for four hours. I went about doing other things and we got together to finish the dish, have a drink and check out the ribs.
The ribs had a lovely smoky flavor, I have to admit the fat had so much taste it was amazing.
There was one rib left over and I used it to make a salad. The flavor was even better the following day. I used what I had available at home
Smoked beef salad
preparation time 10 minutes
cooking time 0 minutes
- 1 smoked (or just cooked) short rib of beef, or other sliced meat
- 3 brussels sprouts
- 4 cherry tomatoes
- 1 shallot onion
- pickled butternut squash
- butternut squash puree
- feta cheese cubes
- 1 tsp raspberry vinegar
- 1 tsp chilli balsamic vinegar
- pea shoots
Remove the outer leaves of the brussels sprout and separate the leaves from one. Slice the other two and pan fry on one side until just caramelized.
Cut the onion in half and separate the layers. Pan fry the edges of the onion.
Start with the butternut squash puree and add the other ingredients. Add raspberry vinegar to the seared onion skins and pour a little over the feta cheese cubes. place the other ingredients, garnish with the pea shoots and serve.
I had some extra feta cheese and cherry tomatoes that I mixed with more raspberry vinegar on the side.
Sometimes I am a bit at loss as to what to do with left overs but there was no way this would be left in the fridge for too long. The flavor that the smoking added to the beef was just amazing.