What to to do with tough roasted beef?

vivaladiva

Thanks forever skint, I wondered about bunging it through the food processor. My mum used to have one of those wonderful hand mincer things and the remains of the Sunday roast often found its way through that.

bulchy

I would probably make a stew or casserole with it.
Sue

islandannie

I slice it thickly along with some onions,then braise it in gravy overnight in the slow cooker.

Just like butter and a real favourite in my house.

Fruball

Afternoon everyone

Wonder if you can help with this... I made (what was meant to be) lovely beef in red wine last night with lots of beef, mushrooms, carrots, sweet potato and a pint of red wine plus stock to cover.

It was on ALL night and we turned it off this morning so about 10/11 hours on low.

This morning when I tried it the beef is as dry as sawdust and horrid.

I checked the packet and it was casserole beef that I bought so why would it be so horrible ?

Any ideas please

squeaky

Erm... no, by the sounds of it - it should have been just fine.

Even the cheapest and toughest cuts of meat turn out well in a slow cooker, and the alcohol in the red wine should also have helped to tenderise the meat. So it ought to have been fabulous. I've made very similar things with both brisket and the cheapest stewing steak I could find and they both came out well.

I'm really at a loss as to what to suggest.

The only possible thing, maybe, is that modern slow cookers seem a bit fierce compared with their older counterparts - so it is just possible to overcook some things. But this is just a guess.

If you're feeling brave you could try a repeat sometime but only cook it for a max of eight hours.

There are little timer clocks that you can plug into your socket, available for under a fiver from places like comet which mean that you can leave your slow cooker all night (or a long day) and still get the right cooking time and have it ready for when you want to serve it.

Sorry to be of so little help. It's a puzzle.

Olliebeak

My first attempt with my SC was with something called 'pot roasting beef' from Asda and it turned out absolutely awful - stringy and tough and yet should have been ideal for the SC. Never bought that again.

I now use 'stewing steak' which is actually shin beef and just melts in the mouth after slow-cooking. I don't even trim any gristle out of it - it just disintegrates into the gravy.

My son had a bit of disappointment with their 'casserole steak' in the SC last week as well

SALOPMAN

I Think it may have been on too long - i did similar meal this week and put brisket beef on for 6 hours on low and it just melted in yr mouth any longer and would have been dry, i always put mine on a bed of veg as well to help in steam process - also use small bottle of wine and 1pt of water.

tallyhoh

Never had any problem with brisket & its one of the cheapest. I find the stuff labeled "casserole" or "stewing" never gives much clue as to what it actually is so you dont know how to cook it.

It sound like it should have been ok though.

Norma_Desmond

Got a really cheap joint, roasted it as normal, and it was as tough as old boots - though slightly rare if anything
There's loads of it left cold in the fridge - any of you clever lot have any suggestions? I really don't want to bin it

Tibbie's_mum

I've done that before, ended up sticking it back in the oven covered in a tin of plum toms, some water and various veg and herbs on about 140degrees C for however long it took for it to become soft enough to shred with a fork. HTH