This unique dish transforms humble bottom round roast into tender, flavorful shreds using a slow-cooker method. The combination of leftover coffee, soy sauce, and aromatic spices creates a deep, savory marinade that tenderizes the meat while infusing it with rich umami notes. Served warm or cold over crisp salad greens, this “salad” offers a hearty, protein-packed meal that bridges the gap between comfort food and fresh eating. It is perfect for using up leftover coffee and budget-friendly cuts of beef. Ideal for casual dinners, potlucks, or meal-prepping lunches, this recipe delivers robust flavor with minimal effort. The sweet onions and garlic add a gentle sweetness that balances the savory beef, making it a satisfying choice for those seeking a creative twist on traditional beef dishes.
Fried Beef Salad
Description
This unique dish transforms humble bottom round roast into tender, flavorful shreds using a slow-cooker method. The combination of leftover coffee, soy sauce, and aromatic spices creates a deep, savory marinade that tenderizes the meat while infusing it with rich umami notes. Served warm or cold over crisp salad greens, this "salad" offers a hearty, protein-packed meal that bridges the gap between comfort food and fresh eating. It is perfect for using up leftover coffee and budget-friendly cuts of beef. Ideal for casual dinners, potlucks, or meal-prepping lunches, this recipe delivers robust flavor with minimal effort. The sweet onions and garlic add a gentle sweetness that balances the savory beef, making it a satisfying choice for those seeking a creative twist on traditional beef dishes.Ingredients
Directions
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Heat vegetable oil in a large skillet over medium-high heat.
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Pat the beef roast dry and brown it on all sides in the hot skillet.
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Slice half of the onions and place them in the bottom of a slow cooker.
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In a bowl, whisk together soy sauce, leftover coffee, minced garlic, oregano, and bay leaves.
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Pour the liquid mixture over the onions in the slow cooker.
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Place the browned beef roast on top of the liquid and onions.
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Top the beef with the remaining sliced onions.
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Cover and cook on LOW for 8 hours or until the beef is tender and easily shreds.
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Remove the beef and onions from the slow cooker and let cool slightly.
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Shred the beef using two forks and mix it with the cooked onions.
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Serve the warm beef mixture over a bed of fresh salad greens.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1584.9kcal
- % Daily Value *
- Total Fat 80.3g124%
- Saturated Fat 29.2g146%
- Cholesterol 354.1mg119%
- Sodium 2044.8mg86%
- Total Carbohydrate 96.2g33%
- Dietary Fiber 28.3g114%
- Sugars 1.8g
- Protein 131.7g264%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The coffee acts as a tenderizer and adds depth to the flavor profile; decaf can be used if you are sensitive to caffeine.
This dish is often referred to as a "salad" because it is served over greens, but it is essentially a braised beef dish. You can serve it over lettuce, spinach, or mixed greens.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.
For a richer sauce, you can reduce the cooking liquid in a saucepan after removing the meat and pour it back over the shredded beef.
If you prefer a crispier texture, you can fry the shredded beef briefly in a pan before serving, though this adds extra oil and calories.
