Traditional Romanian Boeuf Salad

Method

1. Boil beef in salted water until tender (about 1.5 hours)
2. Peel and dice carrots, celery, and onion
3. Chop pickled cucumbers and hard-boiled eggs
4. In a bowl, combine all ingredients
5. Mix olive oil, vinegar, salt, and pepper for dressing
6. Toss salad with dressing and refrigerate for 1 hour
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.