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Ideas for Leftover Cross Rib Roast?

k
Kuisine Jul 6, 2006 08:09 AM

Hey Hounds,

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:

http://www.chowhound.com/topics/show/...

Thanks in advance,

Kathy

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  1. s
    stlSarah Jul 6, 2006 01:03 PM

    Guilding the lilly maybe- how about roast beef hash? Toss the beef with the extra sauce/gravy with some cooked potatoes( I add carrots and a side of peas)and bake gently covered. Comfort food for those of us whose parents were not creative cooks.

    1 Reply
    1. re: stlSarah
      souschef Jul 9, 2006 11:05 AM

      Using the same ingredients and some puff pastry you could make a beef pot pie.

    2. carswell Jul 6, 2006 01:22 PM

      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

      1 Reply
      1. re: carswell
        bbqboy Jul 24, 2006 04:07 PM

        If you added Wild Rice to that, you'd have a pretty accurate representation of our age-old Wild Rice Recipe that my Grandfather acquired from a place across the Mississippi from Ft. Dodge Iowa.
        (circa late 40's)

      2. Juniper Jul 6, 2006 01:38 PM

        - 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

        1. itaunas Jul 6, 2006 02:32 PM

          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.

          1. j
            Janet from Richmond Jul 6, 2006 02:41 PM

            Steak and eggs is always good if not fancy. I would probably make beef strognoff with it. Make your sauce and add the strips of beef at the very end.

            I also love steak subs with brie and sauteed mushrooms.

            1 Reply
            1. re: Janet from Richmond
              k
              Kuisine Jul 9, 2006 08:09 AM

              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!

            2. mirage Jul 6, 2006 03:16 PM

              Marcella Hazen's leftover beef w/sauteed onions:

              Saute 3c sliced onions 'til light brown, add sliced beef (1 pound), 2 tsp salt, pepper, about 1/2c strong beef broth, cover and cook until the broth is completely evaporated. Serve hot. Simple and tasty.

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