I previously wrote about how I like to make the most out of a roast chicken by stretching out the leftovers to make additional meals and I had so many questions and requests to showcase what I would do with other meats.
This week we had a Sunday roast with beef and so I had a little think about things and decided to plan ahead for this one. First things first, we don’t eat beef too often, I like to wait for a decent price joint with not too much fat and every so often a fabulous offer comes along – this joint was Â£6/kilogram and I picked up a decent size for Â£7.
I prepared our roast by searing the meat on all sides and then roasting it – my top tip here is to prepare your roast with the beef cooked more on the rare side. This means that when you use the meat for leftovers it’s not going to end up getting too tough. Obviously this is down to personal taste too – I tend to cook the beef for twenty minutes per half a kilo and then add an extra twenty minutes.placeholder://
I added a selection of veg to the same tray as the beef and prepared some potatoes and stuffing whilst this was cooking away nicely. Once the beef is ready I take it out to rest and and also remove the bulk of the veg out and then add some stock to the oven tray placed over the hob to make my gravy, using all the juices and leaving nothing to waste.
We were well and truly stuffed after this meal, and there was over half a joint left over, so plenty for us to be getting some fab meals from. The first thing I’ve been wanting to do for ages is make some steak bakes in the style of a popular high street bakery. On Sunday I made sure to cut up the beef in to slices and chunks to cool it down before storing it safely in the fridge.
I took out a roll of ready made puff pastry from the fridge and cut out rectangles – piling each with cuts of beef and some bits of leftover veg too. Like I said the beef is very pink but I knew this would be going back in to the oven. Our leftover gravy was also saved and so I added some of those before crimping the sides together and scoring them to make our pastries.
These were popped in to a medium hot over and baked for thirty minutes until golden brown …. I made four of these with the intention of having them as an evening meal with some extra veg but as soon as they were cooked both Arlo and I tucked in so they became our lunch – we were going to have chunky beef sandwiches with red onion and rocket but plans often change when there’s a three year old dictator involved.
I still had a fair amount of beef left and so I decided to split up what we had – I was needing a new evening meal option for the evening and so whilst I decided what to do with that I put all the remaining veg and half of the beef in to the stock pot – I love making soup with leftover chicken but when it comes to beef I prefer more of a stew – and for anyone wondering, the main difference is the amount of water you add in to the mix.
I like to keep my stews chunky and so this is where all the leftovers went – I think 3 carrots and a parsnip, some onions plus lovely big chunks of beef and the last remaining gravy. I topped this up with a small amount of stock and left it to simmer. Tomorrow this will be topped up with dumplings and then I’ll portion it out and freeze what we don’t eat to save for another day.
With my last remaining beef I decided to go for something completely different – with our chicken I often do a pasta or stir fry and so with this I opted for chilli beef broth with noodles- a fairly light option given the steak bakes were so filling but a fabulous way to create a completely different flavour profile using the meat and adding in some veggies to bulk out the meal.
So there we have it – this week I managed to get another 17 portions out of our Sunday roast leftovers.
Sunday dinner – x3 portions
Steak bakes x 4 portions
Beef stew x6 portions
Chilli beef noodles x4 portions
I think I’m going to try this challenge out with pork and lamb over the next few weeks and see how I get along.