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The Kitchen Table

Leftover Roast Beef

13 years ago

I have a chunk of leftover beef that I'm not sure what to do with. Weird, huh?

What do you do with yours?

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Comments (20)

bigack
13 years ago
Small pieces, fry up with onions, green peppers, add eggs it,s yummy!
cwnev
13 years ago
If there is enough to slice thin on my meat slicing machine, I will slice it thin and make french dip sandwiches out of it. My favorite. If not, I will grind it up, mix in some potatoes if I have any leftover, or even use frozen chunky hash browns and make hash out of it. Those are two of our usual things to do with it. You can also cube it up and make some great beef barley soup with it. Google, beef leftovers, I have found TONS of sites with ideas.
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RE: leftover Pork? * Posted by ritaotay (My Page) on Mon, Feb 18, 08 at 12:27 Got gravy?. Add the cut up pork to the gravy, heat and server over noodles... Rita __________________________________________________________ WOW, something I know how to do, Rita's right! This is very good and you can't get quicker unless you eat an apple! I use a jar of Heinz pork gravy and Pennsylvania Dutch brand noodles, I like these better than those light & fluffy brand noodles. Cut the gravy by one third with water or chicken stock, if you don't it becomes to thick and overpowering. Cut up the pork into pieces about 1/2 x 1/2 inch (it'll shrink). Don't salt or pepper, make this an individual thing. Put the thinned gravy and pork in a correct size sauce pan and slow simmer for about 35 minutes. Near the end use corn starch to thicken to what you like, spread over cooked noodles, S&P to taste. This also works really well with leftover roast beef/beef gravy.
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LindaC, that meat grinder hash sounds interesting, I'll have to give it a try for something different. I usually split my leftover corned beef between hash and corned beef and cabbage soup. The soup is easy, just dice up the leftover veggies & corned beef, add to the simmering liquid and adjust with extra stock if it's too salty. I don't use a recipe for hash though. I dice the potatoes and start them in a cast iron frypan first, with bacon fat, so they get a head start on getting brown. When they're golden, I push them to the side of the pan and add chopped onion & garlic to wilt and then the corned beef. When it's warmed through, I mix it all together with the potatoes and turn the heat down and let the bottom get a bit crusty. We just had some yesterday, as a matter of fact!
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Thanks Linda and Annie - it worked! I was afraid that I would end up with meat "paste", but I just pulsed it 7 or 8 times and it was fine - very similar to the texture I remember. It makes me feel good to cook these things for my Dad. I am going to surprise him at Christmas with a cherry fruit cake that my Mom used to make at Christmas, and he has been lamenting the loss of for years. Thanks for your help ladies. Jane
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I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.
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dotmom
13 years ago
Oh, I love to saute strips of green pepper & onions until as soft as I like, mix in sliced leftover roast beef, put in a hoage (sp?) bun, top with Swiss cheese, wrap in foil and bake until cheese is melted, about 15-20 mn. Yum!
OklaMoni
13 years ago
stir fry some veggies, and add roast beef cut in small pieces. Serve over rice. :)

Moni
azzalea
13 years ago
Hot roast beef sandwiches
Beef stirfry or pepper steak
used to top a dinner salad
Julienned, add some caramelized onions and bbq sauce for sandwiches (or to top baked potatoes)
Quick stew--cut into chunks, add some broth and frozen veg, herbs and thicken.
arcy_gw
13 years ago
Do an internet search "week day pasta". Rebecca Kohl's recipe. The left over meat's perfect solution.
Jasdip
Original Author
13 years ago
Thanks guys!
I did cut some very fine and stir-fried a few pieces the other day to go with our chinese take-out. Tough as heck.

I like the hoagie idea. I always make hot beef sandwiches, but I didn't have enough gravy this time around.
Marilyn Sue McClintock
13 years ago
Add your favorite barbecue sauce, bottled or homemade and make sandwiches or cook it in some brown gravy and serve over a slice of bread and a mound of mashed potatoes.

Sue
chloecat
13 years ago
I always make hash with mine.

Dice up the meat & potatoes (if you don't have potatoes in your roast, add diced up canned new potatoes), pour it in a pot on the stove, add the drippings plus some more brown gravy and dice up an small onion. Let it cook for an hour or so, then serve over hot biscuits. :)
Pieonear
13 years ago
Jas, I just posted a leftover roast beef recipe on today's recipe thread. It's really good.
chubby_rat
13 years ago
I fry some potatoes with onions,then add the meat and some eggs and we call it breakfast! LOL!
patti43
13 years ago
I have a lot left over, too. It's in the freezer, but some night when I don't feel like cooking, I'll make grilled Havarti cheese and roast beef sandwiches.

I have a problem with it turning tough, too. For something that practically melts in your mouth initially, it sure is hard to work with the leftovers.

Maybe stroganoff??
patti43
13 years ago
I thought of something else. Shepherd's pie. I'll definitely make that with some of mine. (I use Country Crock mashed potatoes and Heinz gravy in a jar.)
sue_va
13 years ago
I had some, but not a whole lot, so I ground it and made some BBQ sauce; mixed it all together. Great on a hamburger bun.

Sue
glenda_al
13 years ago
I love ROAST BEEF AU JUS on a croissant with the au jus sauce served on the side for dipping.
User
13 years ago
Buy a loaf of Texas Bread. Buy a bag of coleslaw (not with the dressing on it). Buy some Swiss cheese slices.

Take two slices of Texas Bread and spread garlic butter on both slices. Now turn them butter side down. On the DRY side, add 1T (or more) of Thousand Island salad dressing. Top that with a handfull of coleslaw. You can add some thinly sliced red onion and some hot peppers too, if you like. Now top it with very thinly sliced roast beef. Pile it on!!! Top that with one or two slices of Swiss cheese. Put the other slice of Texas bread on top, buttered side out. Now grill it in a hot frying pan.

To die for!
kayjones
13 years ago
Oh, your left over roast beef wants to be beef-veggie SOUP!
bengardening
13 years ago
beef stroganoff In the restaurant we use cream of mushroom soup, sour cream and some beef juice to thin it down. I cant give amounts because we dont measure it. use less sc than soup though. mix together and heat it. Serve over noodles or mash potatoes. It is best to mix the liquids first and than add the beef so your beef stays in pieces and doesnt shred
jannie
13 years ago
Slice it thin, put it on some rolls, add some horseradish sauce. Serve with sliced dill pickles on the side.
kfca37
13 years ago
This is where I make Red Flannel Hash.

Cut up cooked roast beef, uncooked, but finely cut up potatoes & onions, half can of sliced red beets & juice, tablespoon of worcestershire sauce, all sauteed in a little oil, then steamed in a little water til tender. Finish with a couple of poached eggs & freshly chopped parsley on top, And, of course, a bottle of ketsup at the ready.

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