Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Red wine vinegar Salt - to taste Freshly-ground black pepper - to taste

  2. 1 teaspoon 5ml Dijon mustard.

  3. 1/4 cup 59ml Olive oil Minced garlic - to taste

  4. 1 tablespoon 15ml Rinsed capers - chopped

  5. 1/2 teaspoon 2 1/2ml Salt Any leftover juices, degreased, from Braised beef

  6. 1 1/2 cups 355ml Cubed leftover pot roast

  7. 1/4 cup 15g / 1/2oz Thinly-sliced red onion Garnish

  8. 2 tablespoons 30ml Minced parsley Tomato slices Cole slaw - or preferably Potato salad - made using any Leftover boiled potatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper. Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw. This recipe yields 2 servings.


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