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What to do with extra "sauce"

chicaraleigh Mar 3, 2009 07:24 AM

Yesterday I thew a chuck roast into the crockpot with the following ingredients:

Beef Stock
Tomato Paste
Onions
Carrots
Celery
Garlic
Touch of grainy country style mustard
salt/pepper
Little bit of water to fully cover the roast
fresh thyme during the last hour or so

Not much meat left from the chuck roast so that's going on sandwiches for dinner tonight but I have a TON - probably a quart of more - of the sauce left.

It's rich and very flavorful but on the thin side so I'd like to use it as the base for some kind of stew or something.

Based on the flavors in the sauce - what sort of creation would you make?

  1. alwayscooking Mar 3, 2009 07:36 AM

    First thoughs

    - thicken with roux, add mushrooms (and/or peal onions, peas), and serve over egg noodles. Serve with horseradish cream or sour cream
    - thicken and reuse as a stew base
    - thicken and use for meat pies
    - serve as a side topping mashed potatoes or rice

    2 Replies
    1. re: alwayscooking
      chicaraleigh Mar 3, 2009 07:45 AM

      oh - i like the idea of meat pies - would you braise another piece of meat directly in the sauce? perhaps just brown up some ground beef or turkey? Are you thinking along the lines of pot pies or shepard's pie?

      1. re: chicaraleigh
        alwayscooking Mar 3, 2009 07:49 AM

        Chi - I'm thing there could be three different kind of pies:

        - Covered pastry: with some diced vegetables. While you don't need additional meat since your sauce is so rice, you could add lean ground beef or turkey
        - Shepards pie: with additional gravy on the side
        - Pot pie: cooked in a crock pot with diced vegetables and served with a crown of puff pastry

    2. c oliver Mar 3, 2009 07:40 AM

      Since it's rather thin, I'd be inclined to do soup rather than stew. And my soups tend towards the stewish side so are plenty hardy for a meal. After New Year's I had leftover "jus" from collarads and black-eyed peas. I made soup a month or so later and used neither of those ingredients in the soup which contained dang near everything else a kitchen ever held! It's still being talked about. In my very limited experience, using it as a base for soup (which BTW I supplemented with water not stock) gave me more latitude flavor-wise than I felt I would have had with stew.

      4 Replies
      1. re: c oliver
        kattyeyes Mar 3, 2009 08:53 AM

        Oh, you mean you made a stoup? JK, JK, JK! ;)

        1. re: kattyeyes
          c oliver Mar 3, 2009 10:10 AM

          I KNEW someone would make that comment. But YOU????????? I'm SO disappointed in you, kattyeyes :)

          1. re: c oliver
            kattyeyes Mar 3, 2009 10:12 AM

            I just couldn't help myself. Much like joining in on the "gas" thread. It's the kid in me! ;)

        2. re: c oliver
          MMRuth Mar 3, 2009 09:07 AM

          I tend to make soup as well with that sort of sauce, diluting as needed. I often do this with leftover shortribs.

        3. goodhealthgourmet Mar 3, 2009 07:59 AM

          i'd use it as the liquid for a hearty risotto, or as the base for a mushroom ragù to serve over polenta.

          or you could always freeze it for a future roast.

          5 Replies
          1. re: goodhealthgourmet
            c oliver Mar 3, 2009 08:03 AM

            Ooh, I really like the risotto idea. Really like!

            1. re: goodhealthgourmet
              alwayscooking Mar 3, 2009 08:48 AM

              The risotto is a great idea. I'd thin the sauce out greatly since it's likely pretty rich.

              1. re: goodhealthgourmet
                chicaraleigh Mar 3, 2009 01:45 PM

                oh, risotto! what a great idea! I'm thinking a wild mushroom risotto. I can't believe I didn't think of that as risotto is one of my dinner time stand-ins

                1. re: chicaraleigh
                  JoanN Mar 3, 2009 02:29 PM

                  I had some braising liquid left over from a chicken dish I'd made, added white wine to bring it up to the amount of liquid needed, and made a terrific risotto from it. I had dried porcini on hand and gave passing thought to using them, but the braising liquid was so flavorful I thought it might overwhelm the mushrooms. I ended up being pleased with the risotto without the mushrooms. Obviously, it depends on how flavorful your sauce is and how much you end up diluting it, but it might make an excellent risotto all on it own, as mine did.

                2. re: goodhealthgourmet
                  Samuelinthekitchen Mar 12, 2009 06:37 PM

                  that's fabulous!

                3. greygarious Mar 3, 2009 08:58 AM

                  Lentil soup.

                  1. Sam Fujisaka Mar 3, 2009 02:55 PM

                    I would reduce it, finish with a bit of cold butter (or not), add in some sauteed unsalted and broken up ground beef, and pop all that on some al dente tagliatelle verdi.

                    2 Replies
                    1. re: Sam Fujisaka
                      chicaraleigh Mar 4, 2009 05:02 AM

                      that does sound good too - sort of a meat ragu - I bet ground buffalo meat would be fantastic too

                      1. re: chicaraleigh
                        Sam Fujisaka Mar 4, 2009 06:06 AM

                        Exactly!

                    2. chef chicklet Mar 3, 2009 02:55 PM

                      This is some of the things I like to do when I don't have time and want to put out a nice dinner. Freeze the sauce and save it for a night that I'd probably buy some deli roast beef - medium rare - thicker sliced than sandwich meat, a loaf of buttermilk bread, make mashed potatoes and saute fresh spinach with lemon. Serve up Hot roast beef sandwiches with mashed potatoes and spinach, and everyone will think you're a queen.
                      A fanstastic, comforting fast dinner.

                      1. hannaone Mar 4, 2009 06:43 AM

                        Go ahead and reduce it till it thickens well, then use as a grilling baste.
                        From the ingredients you posted sounds like that would work very well.
                        Koreans do something similar with a twice cooked method of braising then grilling meat, using the braise liquid as a "BBQ" sauce.

                        1. chicaraleigh Mar 12, 2009 09:11 AM

                          just wanted to report back in - used the sauce to make a wild mushroom risotto and it was fantastic!

                          or at least I thought so........

                          thanks for all the inspiring ideas

                          it's supposed to be rainy and cold this weekend, chuck roasts are on sale this week so it looks like I'll have another batch of "sauce" to try another idea

                          2 Replies
                          1. re: chicaraleigh
                            c oliver Mar 12, 2009 05:53 PM

                            Do you fuse resh wild mushrooms? I can't find those around here right now (NoCal). I've been thinking about that risotto for a while. It IS one of my favorite dishes.

                            1. re: c oliver
                              chicaraleigh Mar 12, 2009 06:12 PM

                              i did use fresh - well, "cultured" wild mushrooms I guess would be a better description. Nothing fancy - just shiitake, oyster and cremini mushrooms.

                              I topped it off with just a touch of truffle oil and some fresh parm

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