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Ingredients

• 500 g beef blade or round steak
• 2 medium onions, roughly chopped
• 2 celery stalks, roughly chopped
• 2 medium carrots (about 250 g), roughly chopped
• 1 bay leaf
• 3 teaspoons salt
• 1 tablespoon whole black peppercorns
• 1 clove
• 200 g sweet and sour pickled cucumbers from a ja
• 2 medium white onions
• 1 teaspoon allspice
• Marinade:
• 5 tablespoons liquid from pickle jar
• 2 tablespoons sunflower or peanut oil
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley

Description

This Is A Useful Recipe To Make Ahead. It Keeps Well For 3 Days In The Refrigerator And The Flavours Intensify. Trim Meat Of Any Excess Fat Before Using.

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