Free Recipe Shredded Beef and Vegetable Salad
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Shredded Beef and Vegetable Salad Recipe
3 tb Balsamic vinegar
1 Garlic clove; minced
1 pn Salt
Freshly ground black pepper;
-to taste
1/2 c Olive oil
1/4 c Parsley; chopped
1 Carrot; julienned
1/4 lb Snow peas; trim, slice on
-bias
1 Red bell pepper; julienned
2 c Rump roast; shredded, left
-over
1 Head butter lettuc; trim
-outer leaves
1 Jalapeno pepper; slice on
-bias
Shredded Beef and Vegetable Salad Preparation
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10 minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes. Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add snow peas and blanch for 10 seconds longer. Drain vegetables and plunge into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and transfer to a small bowl. Add red pepper and 2 tablespoons vinaigrette; toss well. Add 2 tablespoons vinaigrette to roast, toss well. Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide among 4 plates. Mound a portion of beef on each plate of lettuce. Top with vegetable mixture. Garnish with jalapeno. See notes for menu suggestions. Suggested Wine: An oak-y Chardonnay NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet for dessert. Recipe by: SF Chronicle, Jan. 31, 1996 – WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
Cooking Temperature:
Recipe Serves: 4
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