Feierstengszalot is a salad in the way that a Luxembourg lunch is light: technically. Cubes of slowly simmered beef are dressed while still slightly warm in a mustard vinaigrette, then joined by shallots, gherkins, capers, chopped egg and plenty of fresh herbs, and left in the fridge to get acquainted. It was the classic thrifty use for the beef from the soup pot, and it is still the dish families turn to when the weather warms and nobody wants to stand over a stove.

The name translates, more or less, as flintstone salad, and nobody seems entirely sure why, which rather adds to its charm. Served cold with potatoes and good bread, it is made in advance, travels in a sealed box and tastes better the next day, so it is the perfect thing to unpack on a grassy bank at the circuit while the cars are out for qualifying.

The simmered beef

Ingredients

• 2 lb (900 g) boneless beef chuck or brisket
• 1 onion
• 1 carrot
• 1 celery stalk or small leek
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 teaspoons fine salt
• about 10 cups (2.4 liters) cold water

Method

1. Put the beef, onion, carrot, celery or leek, bay leaves, peppercorns and salt in the large pot and pour in enough cold water to cover the beef by about 2 inches (5 cm). Set it over medium high heat and bring it slowly to a boil.
2. Skim off the foam with the slotted spoon, then turn the heat down to low so the liquid barely trembles. Set the lid half on and simmer for 2 1/2 hours, topping up with hot water if the beef starts to poke above the surface.
3. Push a fork into the thickest part of the beef. It should slide in with almost no resistance. Lift the beef onto a plate and let it cool for at least 30 minutes, or chill it overnight. Strain the broth and keep it for soup.

Eggs

Ingredients

• 3 large eggs

Method

1. Lower the eggs gently into the small saucepan of boiling water with a spoon and boil for 10 minutes. Lift them into the bowl of iced water and leave them for 5 minutes, then peel them under a trickle of cold water.

Vinaigrette and assembly

Ingredients

• 2 tablespoons Luxembourg or Dijon mustard
• 3 tablespoons (45 ml) white wine vinegar
• 1/3 cup (80 ml) olive oil or sunflower oil
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 3 shallots
• 1/2 cup (75 g) gherkins
• 1 tablespoon capers
• 1/3 cup (15 g) mixed chopped herbs

Method

1. Put the mustard, vinegar, gherkin brine, salt and pepper in the small bowl and whisk, then pour in the oil in a thin stream while whisking constantly. Or shake everything together hard in a jar with the lid on.
2. Trim off any large pieces of fat or gristle, then cut the beef into 1/2 inch (1 cm) cubes. Cut across the grain first into slices, then into strips, then into cubes, so the pieces stay tender.
3. Put the beef in the large bowl with the shallots, gherkins and capers. Pour over the dressing and fold everything together with a large spoon. Chop two of the eggs into small pieces and fold them in with most of the herbs.
4. Transfer to the container, cover and chill for at least 2 hours, or overnight. Before serving, stir, taste and add more salt, pepper or a splash of vinegar if it needs brightening. Slice the last egg and arrange it on top with the remaining herbs.

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