My Mom has been making this salad since I was young and it was always one of my favorites.

2 to 3 pound chuck or brisket beef roast.

One thinly sliced very large onion or two medium.

One cup chopped Italian parsley

3/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

3/4 cup red wine vinegar

1/4 cup apple cider vinegar

1/4 cup olive oil

Salt and pepper the beef

Bake at 375 degrees till medium well

Let rest for 30 minutes

Slice into fine thin strips cutting off any fat and grizzle.

Mix everything together

Taste to see if you need more salt.

Serve warm or room temperature with crusty Italian bread.

You can also use any leftover meat.

Sometimes I add pepperoncini peppers, olives and tomatoes.

Published by cmangoff

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