We’re coming up on a long holiday with back-to-back meals and I’m about the repurposing! Leftover chicken soup becomes chicken pot pie, leftover meat or poultry gets loaded into a ramen bowl or spread over tacos. I love that it reduces waste and keeps things fun and inventive.
Pulled beef focaccia or flatbread is another favorite way that I love to repurpose pulled beef. Just mix your favorite BBQ sauce into the beef and pile on all the toppings! So pretty and oh. so. good!
Pulled Beef Focaccia
1 ready-to-top focaccia bread, such as Tuscanini
1 tbsp olive oil
1 1.2 lb. leftover pulled beef
1/3-1/2 cup bbq sauce
1 heaping cup arugula
1/3 cup pomegranate seeds
Pomegranate Pickled Onions
1 medium red onion, thinly sliced into half moons
1 cup red wine vinegar
1 cup pomegranate juice
¼ cup honey
1 tbsp kosher salt
In a 1-quart pot, bring vinegar, pomegranate juice, honey, and salt to a boil. Remove from the heat. Add onions to an 8oz glass jar and pour the hot brine over them until they are fully submerged. Cool and refrigerate for up to 1 month.
Garlic Aioli
1/2 cup mayonnaise
1 clove garlic, minced
juice of 1/2 lemon
freshly ground black pepper, to taste
kosher salt, to taste
Add all the ingredients to a bowl and whisk to combine.
Method:
First things first, you’re going to pickle your onions! Get them in the fridge while you prep the other ingredients.
Add the pulled beef to a skillet and stir in the bbq sauce until fully incorporated and heated through.
Prepare the garlic aioli.
When you’re ready to assemble, drizzle some olive oil on the focaccia and bake until crispy. Top with the pulled beef, arugula, pickled onions, pomegranate seeds and garlic aioli.
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