Uzbekistan Salad

Boil the beef with allspice and bay leaf for 1–2 hours, until the meat is fully cooked. Season with salt at the end of cooking.

Peel the onion and slice it into half-rings.

Sauté the onion in vegetable oil for 5–10 minutes, until lightly golden.

Cut the beef into very small, thin strips (or shred it by hand into fibers).

Peel the daikon and grate it on a coarse grater.

Place the beef, daikon, and sautéed onion in a salad bowl. Season lightly with salt, add mayonnaise, and mix well.

This beef and daikon salad is wonderfully hearty and juicy.