Cold Roast Beef Vinaigrette Recipe

1      Reviews by:    Carolyn Hancock   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:250 calories9.6 grams fat Print Preview Rate This Recipe Prep Time:   10 Hours Cook Time:   45 Minutes Total Time:   10 Hours 45 Minutes

INGREDIENTS

• 1 1/2 pounds cooked medium-rare roast beef, sliced l/4 inch thick and cut in 2-inch-wide strips
• 3 stalks celery, cut in l/4-inch pieces
• 1 medium tomato, chopped
• 2 sweet red or green peppers, chopped in l/4-inch pieces
• 1 tablespoon finely chopped red onion
• 1 tablespoon olive oil
• 2 tablespoons wine vinegar
• 1/4 cup beef stock
• 2 teaspoons snipped fresh or 1 teaspoon dried basil leaves
• 1 teaspoon snipped fresh or 1/2 teaspoon dried coriander leaves (cilantro)
• 1 tablespoon snipped parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground Szechuan or black pepper*
• 1 teaspoon snipped fresh or 1/2 teaspoon dried oregano leaves
• 2 garlic cloves, finely minced
• 2 teaspoons Dijon mustard

DIRECTIONS

• Arrange beef in a shallow glass dish. Mix remaining ingredients and pour over meat. Refrigerate covered 8 hours or overnight.
• Taste meat and marinade; adjust seasoning, if desired. Let stand at room temperature 45 minutes before serving. Serve beef slices topped with marinade.
• *Lightly roast Szechuan pepper over medium heat in a skillet before grinding.

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