Shredded Beef with Tartar Sauce

Vasconia
This shredded beef dish is a very colorful plate that is served cold. You can ask the butcher to make some deep holes or do it yourself. When sliced, it will have a very bright color.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1.250 kilos beef, shredded beef
  • 2 carrots, skinless and in thick strips
  • 3 slices bacon, thick and sliced into strips
  • pitted green olive, to taste
  • almonds, peeled, coarsely chopped
  • 3 bell peppers, red, yellow, and green in strips
  • 2 tablespoons corn oil
  • 1/2 onions
  • 3 cloves garlic, finely chopped
  • 1 water
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 leaves dried bay
  • 3 eggs, cooked and chopped
  • 1 cup sour cream
  • 4 tablespoons Dijon mustard
  • 2 tablespoons parsley, finely chopped
Preparation
40 mins
40 mins
Low
  • Heat the oil in the Express Pressure Cooker®, sauté the onion and garlic, add the shredded beef and sear on both sides. Add the water, vinegar, salt, pepper, and bay leaf.
  • Close the Express Pressure Cooker® and put on the pressure regulator. Place it over high heat for about 25 minutes. When a constant hissing (steam escaping from the regulator) is heard, reduce the heat to medium and start timing the cooking from this moment. Cook for 40 minutes.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, and open the Express Pressure Cooker®.
  • In a bowl, place the egg yolks and mash with a fork. Mix with the cream. Add the mustard and parsley; mix until combined. Add the egg whites and season with salt and pepper to taste.
  • Slice the meat and serve with the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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