Leftover Roast Beef Recipes

a time to grill

It’s a paradox that prime grilling season occurs during some of the hottest months of the year in Louisiana. The following recipes are designed to take advantage of the grill but without requiring you to spend a long time baking in the humidity. The recipe calls for beef short ribs cut across the ribs, commonly called "flanken-style." If you can't find that cut, feel free to substitute something else. Skirt or flank steak will also work, but depending on the thickness, you may want to increase both the time the meat spends in the marinade and the cooking time. This meal serves two, and you will have sauce left over.

grilled beef short ribs with roasted tomato-chile sauce Mix the ingredients for the marinade in a bowl until the sugar dissolves. Add the meat to a zip-top bag, stir in the marinade, and remove as much air as possible before closing the bag. Massage the marinade into the meat so that every piece is completely covered, and let it marinate in the refrigerator for at least an hour and up to four. Enzymes in the kiwi will tenderize the meat, so if you are using it, try not to let the meat marinate for more than two hours. After 15 minutes, remove the tomatoes from the oven and the chiles from the water, reserving the soaking liquid. Add the chiles, wine and molasses to the pan, pressing down on the tomatoes to break them up a bit and release some of their liquid. Stir the pan, and then return it to the oven for an additional 45 minutes to an hour. Check the pan periodically, adding a little of the chile’s soaking liquid if the mixture dries out. Remove the tomatoes from the oven, let them cool for a few minutes, and then put the entire contents of the roasting pan through a food mill or a sieve. The sauce should be dark-red and the consistency of thick marinara sauce. If it is too thin, reduce it a bit in a saucepan on low heat. Taste to adjust seasonings; if the sauce is too spicy, add a little sugar to temper it. You may also add a little lime juice if it needs more acid. Shake the can of coconut milk thoroughly, and add it to a measuring cup that holds at least 2 cups. Add enough water to give you 2 cups of liquid. Add the salt to the thinned coconut milk, and bring it to a simmer in a heavy-bottomed pot with a lid. Add the rice, stir once, put the lid on the pot, and reduce the heat so that the rice just simmers. Let it cook for 20 minutes, and then check to see if the rice is done. If so, replace the lid and let it sit for at least 5 minutes. Garnish with cilantro when serving.

Leftover Roast Beef Recipe : Veggie Roast Beef Stew | The Frugal Home

I love a big pot of soup on the stove and there is nothing like leftover roast beef to get me chopping vegetables for a vegetable beef stew!

Frugal Tips for Leftover Roast Beef : Vegetable Beef Stew

Stock up on roast beef when it is on sale and use whatever veggies you have in your fridge to make the stew.

Gather It Up!

Leftover Roast Beef

Chopped Veggies (potatoes, green beans, carrots, celery, cabbage, turnips, whatever you have in your fridge)

1/2 the amount of liquid needed in chicken or beef stock add water for the other half

1 large can of tomato sauce

Cook It Up!

Mix everything together in a giant stock pot and cook until heated through.

Serve It Up!

Serve as is or freeze! It is best not to put potatoes in the stew if you are going to freeze as they get very mushy and watery when frozen.

500 400-Calorie Recipes, Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight Without Starving Yourself

500 Low-Cholesterol Recipes, Flavorful Heart-Healthy Dishes Your Whole Family Will Love

Recipes of a Dumb Housewife

30-Minute Meals: Discover the recipes 20 million cooks picked as America’s best 30-minute meal ideas

Love, mom, stories and recipes from Kingston, Ohio