Leftover roast beef - lots of it!
We over-catered our post-wedding celebration. We made four huge roasts of beef, and ended up with one and a half huge roasts left over. I cut them into manageable hunks and froze them.
They were delicious roasts, rubbed with Montreal Steak Spice and garlic and olive oil, but now I have no clue what to do with it all.
Any suggestions for tasty uses of frozen roast beef?
Thanks Chowhounders for your suggestions. I had not thought of mexican foods, and that would be a great option. Also pasties! A friend used to make jamaican meat patties, and I think I can adjust with the cooked roast to try that.
I was getting dried up on ideas for all this lovely beef. Thanks again.
Thinly sliced and filled with blue cheese for an evening pupu plater
Thinly sliced and put on a loaf of bread, with horseradish sauce and lettuce, cut into slices for an appy.
In a wok with noodles, black bean sauce and sliced tomatoes and onoins.
Make a chimichuri and reheat with the chimichuri on top... mmm left overs.
Mail one to me. ;)
Beef salad, on a bed of greens with a nice dressing.
Asian inspired lettuce wraps with mint, basil, cilantro, garlic and ginger and a light vinegarette.
re: holy chow
Mmm stroganoff! Great suggestion, I will definitely try that.
Alas, after a full week of daily roast beef sammiches (with a variety of additions - sour cream, dill and sliced onion dressing, horseradish and mayo, hot mustard, etc etc) we are all sammiched out. The asian lettuce wraps were done a few weeks back and were a big hit. A great change.
Thanks Holy for all your suggestions!
Cube the beef small, and cube potatoes so the cubes are the same size as the cubes of beef. Par-cook the potatoes in boiling water until they are half-done. Chop some onion, and saute it in a big skillet. Add the potatoes and beef and saute them over medium heat, keeping the skillet in motion the whole time. (A non-stick pan is best for this, because you can use less fat and the potatoes are less likely to stick to the pan.) Add some beef gravy, cream, sour cream, or (worst-case alternative) beef stock and keep sauteeing until it has a hash-like consistency. Turn the heat down to low. Flatten the top surface, and make indentations with the back of a large spoon. Crack an egg into each indentation. Cover the pan and cook until the eggs are set to the degree you like them -- I like them runny. Put the whole pan on a trivet on the table, and scoop out hash 'n' egg with a spatula. MMmmmm.