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Ruined Roast - Ideas to salvage and repurpose?

t
tongue_to_tail Jul 1, 2011 02:45 PM

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?

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  1. m
    magiesmom RE: tongue_to_tail Jul 1, 2011 02:47 PM

    hash

    1 Reply
    1. re: magiesmom
      t
      tongue_to_tail RE: magiesmom Jul 1, 2011 02:59 PM

      I like it! Love hash, but I don't think I'm going to make 5lbs of it. This should get rid of half of it though. Thanks for the idea.

    2. ROCKLES RE: tongue_to_tail Jul 1, 2011 02:59 PM

      freeze it for roasted potato soup or stew meat next winter

      1. LorenM RE: tongue_to_tail Jul 1, 2011 03:16 PM

        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.

        1. shecrab RE: tongue_to_tail Jul 1, 2011 03:42 PM

          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

          1. rakip RE: tongue_to_tail Jul 1, 2011 04:48 PM

            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.

            1. John E. RE: tongue_to_tail Jul 1, 2011 10:46 PM

              In order to use it now, I would put it in a crockpot with some already carmelized onions and let it cook for many hours on low. Hopefully that will tenderize it enough to slice it into something you could use in a sandwich, with or without BBQ sauce. It's not really the best cut of meat for that, but it might work. I recently overcooked an eye of round roast and ended up slicing it thin and them making French dip sandwiches out of it. That might work for you as well.

              1. inaplasticcup RE: tongue_to_tail Jul 1, 2011 11:11 PM

                Maybe ropa vieja?

                http://www.epicurious.com/recipes/foo...

                1. r
                  ricepad RE: tongue_to_tail Jul 1, 2011 11:12 PM

                  For breakfast, I'd make hash with a lot of it. Then for lunch, I'd slice the remainder really thinly and make grilled cheese and roast beef sandwiches on really sour sourdough. If there's any left, toss the thin slices into a nice green salad with a simple vinaigrette.

                  1. l
                    LauraGrace RE: tongue_to_tail Jul 2, 2011 08:54 AM

                    Shredded BBQed beef. Or Italian beef -- a couple cloves of garlic, a jar of pickled Italian peppers, simmered with the meat. Yum.

                    1. ipsedixit RE: tongue_to_tail Jul 2, 2011 09:19 AM

                      Sloppy Joe's

                      Chili

                      Hide it in lasagna.

                      1. q
                        Querencia RE: tongue_to_tail Jul 2, 2011 10:10 AM

                        No matter what has happened to beef or pork you can always turn it into barbecue to be served on sandwich buns. Make a sauce of canned tomato sauce plus a can of water, onion, green pepper, vinegar, brown sugar---season with salt, garlic powder, cinnamon & clove, hot pepper, anything else you like---coarsely chop the meat and cook it long and slow (oven or slow cooker) in this. And if you don't need the product right now, it will freeze handily until you do.

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