Féierstengszalot is a beloved Luxembourgish classic. It literally translates to “Flintstone salad”, probably because there’s not many vegetables involved in this carnivorous salad. To me, this tastes like sleepovers at my grandma’s, where we’d regularly have Féierstengszalot and bread for dinner.
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
Prep: 4h30h – Serves 4
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.
