Full-bodied beef-steak with swimming potato salad, grilled peaches, corncobs and caesar salad

Ingredients for Full-bodied beef-steak with swimming potato salad, grilled peaches, corncobs and caesar salad

Instructions for Full-bodied beef-steak with swimming potato salad, grilled peaches, corncobs and caesar salad

To prepare the Full-bodied beef-steak with swimming potato salad, grilled peaches, corncobs and caesar salad recipe, please follow these instructions:

Full-bodied beef stew: Begin scratching the fat layer in the rudder and rinse it with salt. Then come in the oven at 180 degrees for approx. 40 minutes. Then take it out and place on the hot grill - tire if necessary. Barbecue grilles with stanniol. The steps can also be placed on rotating spikes if you have one. The steps must have medium heat on the grill for approx. 35 minutes. Take it off and let it rest for approx. 15 mi is a cozy place wrapped in stanniol and a dishcloth.

You can also skip the oven and make the steps only on the grill. If there is a barbecue that can be closed, the steps must have 1½ - 2 hours. If there is an open grill or for example. Over the fires from a fire, the steps must have 2½ - 3 hours. Check the steps with a step thermometer - it should show a core temperature of 55-60 degrees if the steps are desirable. See also during grill times. Remember, regardless of the procedure, the steps must be rested for 15 minutes before cutting discs.

Pak went out. Cut it into thin slices across the meatballs and server with all the exciting accessories. A real party meal.


Barbecue: Before making the grill on the grill, prepare a barbecue for brushing the steps. Stir all the ingredients into the barbecue together in a fitting bowl and have it standing next to the grill together with a good brush. The stains must first be brushed with the barbecue just before it is finished - otherwise the sugar in the barbecue will burn and the meat will turn black.


Swim potato salad: Scrub the potatoes and boil them for 15-20 minutes in leachate water. Let them get cold. Arrow the red loops and cut them into thin slices from top to bottom.

Mix the vinegar, water, sugar and salt into a large bowl (or use more bowls). Here are the whole sherry tomatoes, the cold potatoes and the onion slices. Mix it all well, then the potato salad is ready for serving.