Cold Roast Beef with Dominican Olive Oil Vinagreta Recipe
Servings: 8
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A Dominican cold roast beef recipe your mother made for everysummer crowd. Eye of round cooked in the Instant Pot, sliced thin, bathed intangy olive oil vinagreta. Made the night before.
Ingredients
For the beef:
- 2.5 pounds boliche or eye of round roast This cut is sometimes labeled bola de res in Latin grocery stores.
- 1 teaspoon salt
- 1 onion halved
- 4 garlic cloves smashed
- 1 carrot Mixed vegetables for the broth
- 1 celery stalk Mixed vegetables for the broth
- 1 bay leaf
- ¼ teaspoon whole black peppercorns
- ¼ teaspoon whole coriander seeds
- 1 chicken bouillon cube or 1 cup low-sodium chicken broth
For the vinagreta:
- 1 cup white wine vinegar or apple cider vinegar ACV adds a slight fruitiness that works beautifully with the olives
- 1 cup extra virgin olive oil
- ½ cup reserved beef cooking broth do not skip this, it ties the dressing back to the meat
- 1 tablespoon Dijon mustard
- 4 garlic cloves smashed and finely minced
- 1 onion finely diced
- ½ red bell pepper finely diced
- ½ leek finely sliced
- 8 green olives sliced
- Optional: 1 teaspoon capers drained
Instructions
- Cook the beef: Place the eye of round in the Instant Pot with water to cover, salt, halved onion, smashed garlic, vegetables, bay leaf, peppercorns, coriander seeds, and bouillon. Seal and pressure cook on high for 20 minutes. Allow natural pressure release for 15 minutes, then release remaining pressure manually.
- Cool and slice: Remove the beef and set it on a cutting board to cool completely, about 30 to 45 minutes. Reserve ½ cup of the cooking broth before discarding the rest. Once fully cool, slice the beef into thin rounds. The thinner the slice, the better the vinagreta absorption overnight.
- Make the vinagreta: Whisk together the vinegar, olive oil, reserved broth, and mustard until combined and emulsified. Stir in the minced garlic, diced onion, red pepper, leek, and sliced olives. Taste and adjust salt and vinegar to your preference.
- Assemble and refrigerate: Arrange the beef slices on a serving platter, overlapping slightly. Pour the vinagreta generously over the top, making sure every slice is covered. Spoon any remaining vegetables and olives over the beef. Cover tightly and refrigerate for at least 4 hours. Overnight is better.
- Serve: Remove from the fridge 10 minutes before serving. Taste the vinagreta that has pooled on the platter and adjust if needed. Serve cold with crusty bread, tostones, or white rice alongside.
Nutrition
Calories: 475kcal | Carbohydrates: 6g | Protein: 33g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 89mg | Sodium: 473mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1621IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 4mg
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