Also known as “kauw sjotel”, a classic of Limburg cuisine and, traditionally, the showpiece at christenings, weddings and communions. Easy to make, and best of all: you make it a day ahead.
Limburg cold platter
Region: Limburg
Limburg cold platter
Region: Limburg
Method
01
Boil the soup beef
Put the soup beef in a pan with 1.5 litres of water and 2 stock cubes. Boil the meat until completely tender, 2–3 hours. Take it out of the stock and leave to cool.
02
Boil the potatoes
Peel the potatoes and boil them for about 20 minutes in the meat stock. Leave to cool completely.
03
Prepare
Cut the potatoes into cubes of about 1 cm. Finely chop the onion. Dice the gherkins and apple. Cut the carrots small and boil them briefly until al dente. Pull the cooled meat into fine shreds with two forks.
04
Mix
Put the potatoes, onion, gherkins, apple, carrots, peas, silverskin onions and the meat in a large bowl. Add the mayonnaise, the gherkin liquid, the crumbled stock cube and black pepper to taste. Fold everything together gently to an even salad.
05
Rest
Leave the platter in the fridge for a few hours, preferably overnight. This lets the flavours develop well.
06
Season and serve
Taste the next day and add extra salt, pepper or mayonnaise if needed. Garnish with gherkins, silverskin onions, raw vegetables and a hard-boiled egg. For a traditional presentation, finish the top with a smooth layer of mayonnaise.
Tips & notes
Keeps for a maximum of 2 days, covered, in the fridge; do not leave the platter out of the fridge for more than 2 hours at a buffet.
Variations
- Replace the soup beef with smoked chicken for a lighter summer version.
- Serve with a small bowl of piccalilli for extra freshness.
Contains:
Gluten
Eggs
Sulphites
Serve with
- stuffed eggs
- asparagus with ham
- stuffed tomatoes
- poached salmon
- fresh baguette
| Calories | 566 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 29 g |
| Fat | 44 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
