Recently, I shared my Italian Pot Roast in a Beefy Red Wine Broth with you. Since it’s just Hubby, Kiddo and I, we have a tendency to have left overs from nearly every meal – especially roasts and stews. For the most part, these go into Tupperware containers and make for nice lunches or a clear-out-the-fridge smorgasbord dinner one night during the week.
Sometimes I like to make a spread from the leftover meats. The beauty of a meat spread is that you can use just about anything. Leftover ham, roast chicken, pork roast or in this case an Italian Pot Roast can be transformed into a delicious meat spread. (In the summer, any leftover tri-tip will make an incredible spread with a deep smoky flavor). Whenever I have leftover “hunks” of meat, I like to store them in zip-lock bags complete with some of their cooking juices. Be it to heat up the leftover meats for a second run at the same meal or to grind into a spread, the cooking juices add awesome flavor. In addition to the cooking juices, my Italian Pot Roast had plenty of onions, which were tossed into the bag along with the wonderful beefy red wine. While the roast was stored in the refrigerator, it soaked in all the beautiful flavors of the juices and the onions combined. I knew I had the makings for a great meat spread later in the week.
The beauty of a meat spread is that can be used to make sandwiches, shaped all pretty and served with crackers as a cold appetizer or spread on cocktail bread or trimmed sandwich bread for little finger sandwiches at tea time. The more flavorful the original meat, the more flavorful the spread.
Deviled Meat Spread
1/4 lb or more Leftover Meat – any kind
1 Tablespoon Mayonnaise, more as needed
1 Tablespoon Mustard, more as needed
1/2 Tablespoon Red Wine Vinegar, optional
Salt & Pepper to Taste
Bread, rolls or crackers for serving
Store leftover meats in zip-lock bags with cooking juices and any flavor enhancers. Let the meat sit in the refrigerator for a few days to intensify the flavor.
Fit food processor with a metal blade for chopping. Cut left over meat into manageable pieced. Place meat in food process and grind to a coarse meal.
Add mayonnaise and mustard, pulse to blend. Check for flavor and spreadable consistency. Add more mayonnaise and/or mustard (depending upon personal preference) as needed a little at a time until desired consistency is reached. Sprinkle with a little red wine vinegar for a “deviled” spread – this is purely optional.
Taste spread and season with salt and pepper or other seasonings (Montreal Steak Seasoning is wonderful with beef) as desired.
Serve on bread as a sandwich or with crackers as a meat spread. This spread is also delicious as Tea Sandwiches.