Feierstengszalot

Tailored to showcase the dishes that define Luxembourg's culinary heritage, the Tastes of Luxembourg series aims to bring Luxembourgish cuisine into the homes of the country's large expat community.

Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.

This month, we're diving into Feierstengszalot, a beloved Luxembourgish favourite that literally translates to 'Flintstone salad', likely because vegetables are scarce in this hearty meat-based dish.

Ingredients

Prep: 4h30h – Serves 4

600g brisket
1 carrot
½ leek
1 bouquet garni
½ tsp peppercorns
1 garlic clove salt

For the dressing:

2 tsp Luxembourgish mustard
2 tbsp white wine vinegar
4 tbsp sunflower oil
1 tsp dried salad herbs
2 tbsp cream salt and pepper
1 egg 10 cherry tomatoes
2 pickled gherkins

Parsley, to serve

Instructions

Put the brisket into a large pot of salted water. Peel the carrot, wash and trim the leek and add to the pot with the bouquet garni, peppercorns and peeled garlic clove. Bring to a boil, then reduce the heat and simmer for 2 ½ hours, until the brisket is tender.

Take the brisket out of the pot and leave to cool for 1 ½ hours.

Meanwhile, boil the egg for 10 minutes and rinse under cold water. Leave to cool for a few minutes.

Then, prepare the salad dressing. Mix all the ingredients in a little bowl until they're well mixed through, season with salt and pepper.

Cut the cooled brisket into bitesized cubes and put into a bowl. Chop the egg, the cherry tomatoes and the gherkins and add to the meat. Pour the dressing over the meat and mix until all the meat is covered. Cover with cling film and put the meat into the fridge for at least an hour, so that the flavours can develop.

Serve cold with crusty bread.

© Anne Faber

Recipe by Anne's Kitchen.