Ruined Roast - Ideas to salvage and repurpose?
It was all going so well. The asparagus were grilled perfectly, and dressed with a little EVOO, lemon and parmesan, and the crimini mashed potatoes had just the right imperfect consistency and texture I treasure. Then out came the roast. I was cooking at altitude (>5000ft) and following instruction from the butcher to cook it 20% longer than I would a roast at normal altitude. (And I didn't have a meat thermometer)
It didn't work out. Well-done and grey. And while the rub did impart some nice flavor, it was inedible as far as I was concerned.
So now I'm stuck with a 2.5lb chunk of top round. I happen to be a big (BIG) fan of cold steak with ketchup, but no matter how slim I cut this, nuh huh, not good.
I'm not sure what to do next -- I don't have pets.
I had the idea to shred the whole thing and confit it in some duck fat I have saved up, but I'm not sure I want to waste the duck fat on an already dry hunk of meat.
Meat sauce, maybe? I don't know.
What would you do?
It's the 4th July weekend- you could make some homemade bbq sauce simmer the shredded or sliced meat in there and have delicious bbq beef sandwiches. Even put some coleslaw on them. Simple, but you could feed quite a few people with it and I don't think the over-doneness would be as much of a factor since it is in a sauce. Seems like it would a good addition to a cookout. I live in Denver and don't adjust for cooking meats at altitude at all (and have never heard of it) though I also use a meat thermometer for thicker cuts.
Vegetable beef soup, shepherd's pie, cheesesteak w/ peppers and onions, fajitas, SOS on biscuits or toast, beef egg foo yung, chili, pot pie, Thai beef peanut noodles, omelette con carne, enchiladas
Although not as seasonal as BBQ sandwiches, an inspired remake, the roast could be cut into cubes and made into a beef stew. For liquid use a flavourful stock and a good glug of red wine, copious garlic and maybe some mushrooms and pearl onions. I've salvaged 'ruined steaks' in this fashion. There's almost always culinary first aid.