9th
Remains of the Roast…
This past weekend we had a slow roasted beef eye round. It’s not the most tender piece of meat, and it doesn’t take to high heat applications well, nor is it filled with connective tissue, that will melt away from a low and slow cooking method. When cooked right, it’s very beefy, and tender, but that window is pretty small.
I may have missed that window. It was still good but it was a tad over done. Not shoe leather, but about 5-8 degrees beyond my target temp. It was a still a nice meal, beef, mashed, pesto green beans, and a fine cabernet.
The question remains, what do you do with the remains of a already slightly over done piece of meat without converting it to something tougher than Chuck Norris? If you read the blog, you’ve already got some ideas. You are wrong.
I took some some additional leftovers from the freezer, I transformed the roast to beef stroganoff.
Start with some stock & braising liquid from slow cooked ribs. It was already quite robust with beef flavor, and rich with gelatin. It only required a little seasoning, and sour cream. To it we sauteed onion, and mushrooms. At the last moment we added the sliced beef to the sauce and vegetables to be served over the left over mashed potatoes.
