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Lots of leftover roast beef -- now what?

A party turned out much smaller than I planned for and now I have a LOT of leftover boneless rib roast. Sandwiches are in my future and delicious roast beef hash as well, but what else? I have a lot of this stuff. I am thinking of mixing up some hash and freezing it, but I don't have any other ideas.

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  1. Although maybe in the wrong season for this but maybe beef and barley soup? I love that stuff!

    Also, you could do things like fajitas with it or quesidillas.

    Jenna

    1. It might be too heavy of a dish for summer, but Shepherd's Pie is good for leftover roast lamb or beef.

      1. Beef Salad sandwiches.
        Grind it up, add mayo, celery, and onion;
        spice to taste.

        1. I love Thai roast beef salad. I don't have a specific recipe but use the following with the beef, which I cut into strips:
          coarsley ground (gravelly) peanuts
          hard cook egg (I also like this crumbly)
          glass noodles
          thai hot sauce
          been sprouts
          Lettuce
          carrots cut into very thin strips
          onions also thinly cut into strips
          thai basil chiffonade
          I make a dressing of green thai curry paste and rice vinegar.

          Sometimes, I put in sliced mango which is lovely.

          1. My favourite use is the Provençal classic *tian de boeuf aux légumes*. You'll find a recipe at www.chowhound.com/topics/show/307176#... and check out the rest of the thread for other ideas.

            1. I would also use it in a salad, sliced thin with a light dressing such as the above post or any good vinaigrette (mustard and shallot is great).
              James Beard has a great recipe for Roast Beef Hash made from leftover rib roast. It is a real extravagance so I've serve it for an evening meal with a simple green salad or lightly marinaded cooked vegetables. Here is the basic recipe, enough for 2 large servings:
              1 onion, finely diced
              2 tablespoon of butter (may need a little more)
              1 1/2 cup diced cooked potatoes (boiled or steamed)
              2 1/2 cups cold diced cooked roast beef, include some fat
              salt and pepper
              a dash of tabasco or other chili sauce
              chopped parsley
              1/2 cup whipping cream (optional)
              Saute onion in the butter over low heat until soft, add the potatoes, raise heat and brown the potatoes; add the beef, season with salt and pepper and cook until their is some crust on the bottom. Turn with a spatula and brown the other side. Add the cream if you want and reduce until it is absorbed. Splash on the chili sauce and parsley.
              I go the whole way and serve it with poached or baked eggs. It mades a great supper.
              I think Bradly Odgen used this recipe when he was the chef at the San Francisco's Campton Place.

              1. Thin-sliced cold roast beef with a cold variation of Esterhazy sauce is nice in hot weather.

                Dice and saute / braise a mix of root vegetables (carrots, turnips, celery root, parsnip, and/or kohlrabi) with onion and salt in butter, let cool, mix with sour cream and horseradish, add black pepper to taste.

                1. My first choice always and it never last long is a Roast Beef Hash, but a Beef Pot Pie or a Beef Stew would be my other choices.

                  1. Beef stroganoff. I don't use a recipe, but basically: saute sliced mushrooms and onions, season (salt, paprika, pepper, garlic, herbs of your choice, maybe a touch of sherry) add thin slices of beef just long enough to warm, then add sour cream at the very end so that it mixes with the juices and warms up. Serve over noodles or rice.

                    1. Tacos, Philly cheesesteak sandwiches?

                      1. Steak leftover from our normal sunday nite s sitting in the fridge. first a swim with DW. pretty simple for me, some fried onions, peppers and mushrooms, some sliced steak, some cheese, and a nice hoagie roll with pickled peppers and Heinz ketchup. two hours later your scratching the tummy. :-))

                        1. Also good with leftover roast beef is Miraton, it is in one of the Jacques Pepin cookbooks (Techniques I think). But I am sure it can be found on line.

                          1. enchiladas are always good as well.

                            1. Burritos too. I don't guess rib roast will shred like a chuck roast would, but chop it up and simmer it with canned pinto beans with lots of cumin and chili powder and chopped onion and garlic.

                              1. toss it into a cholent, there are probably some good cholent recipes on the kosher board, and if you never made one before it is nearly impposible to screw up a cholent

                                1. My family has always made something call Rissoles. It came from a habit of making very large beef roasts on Sunday and then making several meals with it thoughout the week. The recipe is fairly easy but requires a bit of prep work but is well worth the effort.
                                  Inexpedience
                                  leftover roast beef
                                  leafover potatoes
                                  leftover gravy
                                  any other leftover vegetables from the roast meal
                                  there never has been a specific amount of anything but it uses up everything

                                  put all the inexpedience except the gravy through a meat grinder (I have tried a food processor but it makes the wrong texture)
                                  add the enough gravy to make a thick mixture about the thickness of mash potatoes
                                  heat a sauce pan with about 2 tbsp of oil on medium high heat
                                  put about 1/3-1/2 cup of the mixture into the pan and flatten into a 1/4 inch thick pancake.
                                  cook one side until well browned then turn over and brown the other side.
                                  Serve hot, it was a habit to serve these with HP sauce