Ideas for Leftover Cross Rib Roast?
We made a fairly large cross rib roast for two of us tonight, and have about 2/3 of it left over (and we're big eaters)! Basically we have lots and lots of thin slices of medium rare beef left, and we can only eat so many sandwiches. Do you have any creative ideas on what to do with the leftovers?
It was made according to fellow hound Jim. H's method:
Thanks in advance,
re: Janet from Richmond
Thanks for this one - the idea of the brie and sauteed mushroom sounded great (but I didn't have brie)... so I thought hmmm cheesesteak!
I did have onions, mushrooms and bell peppers onhand (sliced 'em up thin and sauteed them, let them cook down a lot), and some cheese and rolls.
That worked to use up a lot of the leftovers and it was simple and delicious!
In Brazil and Portugual lunch on 12/25 is usually made with leftovers ("Roupa Velha") which could be salt cod, roast turkey, or meat. In Brazil leftover meat is more common -- Roupa Velha de carne, but I am having trouble finding you a representative recipe in english. I will see about this later.
In my house when I roast a leg of lamb I almost always make shepards pie, but no reason you can't do the same thing with beef. And the hash suggestion is also excellent.
- Thai beef salad
- pho noodle soup (the soup is usually poured over raw thin beef slices, but I don't think it really takes away from the dish if you simply use what you have)
- wrap beef slices around a mixture of herbs and/or veggies and serve as a cold appetizer
- wrap beef slices around enoki mushrooms and sear on pan with clarified butter and serve with sweet soy sauce
Tian de Boeuf aux Légumes
(adapted from Mireille Johnston's The Cuisine of the Sun)
1 pound mushrooms, sliced
6 cloves garlic, minced
6 shallots, minced
1/2 cup fresh bread crumbs
1/2 cup chopped parsley
Salt and freshly ground black pepper
8 to 10 slices cooked beef, or 3 cups chopped (use what you have — exact proportions are not essential)
1/2 cup dry white wine
1 tablespoon olive oil
Preheat oven to 375°F. In a bowl, mix the mushrooms, garlic, shallots, half of the bread crumbs, parsley, salt and pepper. Oil a large baking dish and spread half of the vegetable mixture on it, lay the meat on it, and cover with the rest of the vegetables. Add the wine. Sprinkle with the remaining the bread crumbs and the olive oil and bake 30 minutes. Yield: 6 servings