Cold Beef Salad

1 lb beef (7-bone steak or beef chuck pot roast boneless)
6 c water
1/2 onion, sliced
1/2 cup sliced carrots
1/4 cup chopped parsley
1 t salt
1t whole peppercorns
1/2 red onion sliced thin
3 - 4 leaves fresh basil
1/4 cup red wine vinegar
lettuce torn into pieces

Vinaigrette
2 tablespoons red wine vinegar
salt and pepper to taste
6 tablespoons olive oil

Place beef in a large pot. Add water, bring to a boil. Reduce heat and simmer for 1 hour or until the beef is very tender. When the beef is cooked, remove from the pot and shred into bite-size pieces. Put the beef in a bowl, add red wine vinegar, salt & pepper. Refrigerate beef and let marinate for several hours

To make vinaigrette. Mix vinegar, salt and pepper. Whisk in olive oil until emulsified.

Remove beef from refrigerator about an hour before serving. Add sliced red onion. Tear basil leaves and add to bowl. Pour vinaigrette over meat salad and stir to combine. Serve on a bed of lettuce.

Makes 4 servings.

Notes:

Use the stock from cooking the beef to make soup. That and the beef salad make a nice light supper.