What to do with tough cooked roast beef?
Discussion
did a roast joint of beef a couple of days ago. was in the oven for 3 hours at about 160'c (was that too high or low? not long enough?).anyway, it turned out abit chewy, more so then i wanted. my only solution was to cut it up into smaller pieces and eat it that way.
Is there anything I can do to make it more tender? I do not fancy stewing it, I'd probably put it into sandwiches or maybe in a stir fry.
Is there anything I can do to make it more tender? I do not fancy stewing it, I'd probably put it into sandwiches or maybe in a stir fry.
Depends what cut of meat it was. Something like brisket needs to be cooked long and slow, and preferably in a slow cooker with some liquid.
Not sure there's anything you can do, if it's already cooked and tough, then it's probably best just to bin it. The only other option is to slice it VERY thin (I mean wafer thin), then you might be able to use it for sandwiches.
Not sure there's anything you can do, if it's already cooked and tough, then it's probably best just to bin it. The only other option is to slice it VERY thin (I mean wafer thin), then you might be able to use it for sandwiches.
http://www.deliaonline.com/recipes/main-ingredient...
Delia has a recipe online above. Filed under lamb rissoles but as it says in the text fine with beef too.
Delia has a recipe online above. Filed under lamb rissoles but as it says in the text fine with beef too.
Turn7 said:
You dont say what weight the joint was, but three hours at 160 dosnt sound long enough to me. I did a shoulder of lamb thar weighed just over 2kg at 160 for fove hours and it fell apart and was super moist too.
1.2kgkiethton said:
I'd cube it and whack it in a slow cooker, making a banging curry
Don't own a slow cooker I'm afraid. Although it's something I'm really tempted to get if it means I could make cheap meaty meals that work out less then what I spend on fried chicken and chips most days (£2) or the supermarket sandwich meal deal.tedmus said:
You could cut it up into a fine dice and make a cottage pie with it.
I haven't made one since my days of GCSE food tech. very tempting.soad said:
Feed the neighbourhood's cats and dogs? 
The neighbours have chickens!Jer_1974 said:
Not sure if it was from a supermarket but some of the s
t they are selling as roasting joints is beyond a joke.
This. I only ever buy really cheapo beef from the supermarket, and it's always destined for the slow cooker. t they are selling as roasting joints is beyond a joke.If I want a decent steak I tend to buy a t-bone or ribeye from the butchers, or a rib of beef if I want a joint for roasting. Not cheap, but fantastic quality... and nothing beats a rib roast
My last rib roast...
160C is too low for a proper roasting joint. for a decent joint it should be 20 minutes in a v hot oven, 230/240C turn the heat down to 190 then for 1.2 kgs, 40 minutes for rare (15m/lb) plus 15 mins medium, plus 15 mins well done.
wonder if it was a pot roast joint, eg flank joint, which needs really long and slow in a moist environment.
wonder if it was a pot roast joint, eg flank joint, which needs really long and slow in a moist environment.
Jer_1974 said:
Not sure if it was from a supermarket but some of the st they are selling as roasting joints is beyond a joke.
guilty. it was a cheapo asda 'roasting joint'. Lesson learnt I suppose.t they are selling as roasting joints is beyond a joke.My intentions was to try and do a cheap roast that I could cook up 1 day, then carve off and take with me for lunch for the rest of the week.
Roasting joint rings alarm bells. If it doesn't say what cut then it's going to be crap...
1) get to your local butcher and buy a basic joint like topside. It won't break the bank - it's the cheapest roasting joint that doesn't require a long slow cook pretty much.
2) learn to cook it for the right duration and leave it to rest properly.
You'll be very surprised at how good a decent joint of topside is when cooked well. Even still, it's hard to mess up royally. But topside for the supermarket is hit and miss.
For good moist tender pork, good beef roasting joints and steaks, and baconbthat doesn't excrete a load of salty water and shrink to a tenth it's original size - butchers every time.
Oh and for what it's worth, cube the leftover crap up and curry it. Cook it on a low heat all afternoon and eventually it will fall apart.
1) get to your local butcher and buy a basic joint like topside. It won't break the bank - it's the cheapest roasting joint that doesn't require a long slow cook pretty much.
2) learn to cook it for the right duration and leave it to rest properly.
You'll be very surprised at how good a decent joint of topside is when cooked well. Even still, it's hard to mess up royally. But topside for the supermarket is hit and miss.
For good moist tender pork, good beef roasting joints and steaks, and baconbthat doesn't excrete a load of salty water and shrink to a tenth it's original size - butchers every time.
Oh and for what it's worth, cube the leftover crap up and curry it. Cook it on a low heat all afternoon and eventually it will fall apart.
Edited by 13aines on Saturday 4th July 00:10
condor said:
I'd mince it and make a chilli con carne or spag bol with the mince.
Benefits of mincing it is that it's already in swallowable pieces so don't need to chew on tough meat.
This. Food processor deals with the chewiness. You can even use the "mince" in sandwiches! Great with mayo and mustard and plenty of black pepper.Benefits of mincing it is that it's already in swallowable pieces so don't need to chew on tough meat.
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