Roast Beef Tough - what can I do with it now?

[ATM]

Hello

So I tried roasting some Beef on Sunday. It turned out a bit tough for my liking. I have at least half of it left. I cant face chewing it in sandwiches or salads so I was thinking of throwing it into a curry or stew of some sort. I cant decide what to do with it as its already cooked. Any ideas greatly appreciated....

[miniman]

No reason why you can't mince it and use it in cottage pie, or something similar. Preferably something moist!

[VR6time]

cut int to small cubes, and chuck in a slow cooker with the following

1 teaspoon cumin ground
1 medium onion chopped
1 teaspoon oregano leaves
2 cloves garlic pressed
1 teaspoon salt
15 ounces tomatoes stewed
1/4 teaspoon cayenne pepper
1 cup beef bouillon
15 ounces pinto beans
2 tablespoons chili powder
couple of sliced Chillis and cook for a few (5) hours,

At the end you will get a decent cowboy Chilli out of it.

[ATM]

OK its cooking. Never used Bouillon before. Was going to use Beef Stock but I spotted the Bouillon sitting there on the shelf. Cost over 2 quid mind.

[Percy Flage]

What cut is that? Silverside? Topside? Pot roasting might have produced a more tender result.

[ATM]

No idea. My GF cooked it and the packaging has long gone.

[Ritchie335is]

ATM said:

My GF cooked it.

Thats the problem.

[calibrax]

Looking forward to seeing how this turns out! don't forget the piccies...

[VR6time]

ATM said:

OK its cooking. Never used Bouillon before. Was going to use Beef Stock but I spotted the Bouillon sitting there on the shelf. Cost over 2 quid mind.

Cool, Please let me know what you think.

It should just melt away into soft yummyness.

[ATM]

VR6time said:

ATM said:

OK its cooking. Never used Bouillon before. Was going to use Beef Stock but I spotted the Bouillon sitting there on the shelf. Cost over 2 quid mind.

Cool, Please let me know what you think.

It should just melt away into soft yummyness.

Well it was good. No pics sorry. I do not have a slow cooker so I just left it in the pressure cooker [pan] on a very low heat. The meat did soften but it was still chewy. Also I had a lot of beef. In the end I threw in a 3rd can of tomato because it was all beef.

When I cook this next time am I supposed to use raw beef?

[VR6time]

It always helps to cook from raw.

Interesting thought on the pressure cooker, I always assumed pressure cooking was a more intense way of cooking.

[ATM]

VR6time said:

It always helps to cook from raw.

Interesting thought on the pressure cooker, I always assumed pressure cooking was a more intense way of cooking.

Yes if you have the pressure err pressurised. I wont go in to the physics of it. If you are interested read the Wiki on Boyle's law [if you are a PH'er then it is relevant for tyre pressures and the like.] But basically yes if you cook under pressure then the heat is higher because liquids boil at higher temps under pressure [with a fixed volume]. Anyway I had the pressure valve thing open so therefore its basically just a big pan. I think my GF has a recipe book somewhere for specifically cooking with a pressure cooker. I will have a look and see if it lists anything for chilli.

[bazking69]

Curry it. You can freeze it then in portions.

I'm still eating beef from XMAS day last year in the form of frozen curries.

[ATM]

ATM said:

VR6time said:

It always helps to cook from raw.

Interesting thought on the pressure cooker, I always assumed pressure cooking was a more intense way of cooking.

Yes if you have the pressure err pressurised. I wont go in to the physics of it. If you are interested read the Wiki on Boyle's law [if you are a PH'er then it is relevant for tyre pressures and the like.] But basically yes if you cook under pressure then the heat is higher because liquids boil at higher temps under pressure [with a fixed volume]. Anyway I had the pressure valve thing open so therefore its basically just a big pan. I think my GF has a recipe book somewhere for specifically cooking with a pressure cooker. I will have a look and see if it lists anything for chilli.

So the pressure cooking trial did not go well. I am blaming my GF's pressure cooker. Interesting blurb in the pressure cooker recipe book about how the higher pressure 'forces' flavour into meat. I'm tempted to try using it again. Will pick a better recipe this time.

[omgus]

I have been known to do short notice Pot Roasts in a pressure cooker, they are fantastic tools. Mine is sadly broken now, but a replacement is due shortly.

[CommanderJameson]

The slow cooker is one of those things, along with a potato ricer, that is cheap and leaves you wondering what the hell you did before you got one.

You can buy the cheapest, scraggiest cut of beef (roast or otherwise) and chuck it in there and 12 hours later it'll be meltingly tender.

Curry in the slow cooker. <soovy>ohgodyeah</soovy>