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Cold Roast Beef Vinaigrette
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1
Reviews
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By:
Carolyn Hancock
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Cold Roast Beef Vinaigrette Recipe uses cooked roast beef marinaded in a delicious vinaigrette made with celery, tomato, green peppers, red onion, olive oil, wine vinegar and other delicious seasonings.
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INGREDIENTS
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1 1/2 pounds cooked medium-rare roast beef, sliced l/4 inch thick and cut in 2-inch-wide strips
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3 stalks celery, cut in l/4-inch pieces
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1 medium tomato, chopped
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2 sweet red or green peppers, chopped in l/4-inch
pieces
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1 tablespoon finely chopped
red onion
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1 tablespoon olive oil
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2 tablespoons wine vinegar
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1/4 cup beef stock
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2 teaspoons snipped fresh or
1 teaspoon dried basil
leaves
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1 teaspoon snipped fresh or
1/2 teaspoon dried coriander
leaves (cilantro)
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1 tablespoon snipped parsley
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1 teaspoon salt
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1/4 teaspoon freshly ground Szechuan or black pepper*
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1 teaspoon snipped fresh or 1/2 teaspoon dried oregano leaves
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2 garlic cloves, finely minced
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2 teaspoons Dijon mustard
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DIRECTIONS
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1:
Arrange beef in a shallow glass dish. Mix remaining ingredients and pour over meat. Refrigerate covered 8 hours or overnight.
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2:
Taste meat and marinade; adjust seasoning, if desired. Let stand at room temperature 45 minutes before serving. Serve beef slices topped with marinade.
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3:
*Lightly roast Szechuan pepper over medium heat in a skillet before grinding.
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4:
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