What to to do with tough roasted beef?

tandraig

you can mince it - make cottage pie, or you could cut into chunks and put into curry sauce and casserole it for an hour or two..
personally - if it was really tough - mince it then simmer it in some gravy for about an hour then make cottage pie.

tandraig

can I just ask hun? where did you get it from and what cut was it? that is silverside, topside or just labelled roasting beef?

nearlyrich

I would take it back to the butcher personally, but failing that chop it up and put it in a cottage pie.

Pink.

I would cut it into chunks and slow cook it on a low heat with a little stock (hob, oven or slow cooker) for couple of hours until it becomes tender. Then use the meat to make a pie topped with pastry or potato or add veg to make it into a casserole.

Pink

bibbly

Thanks everyone for the suggestions. Going to try putting it in the slow cooker I think for a few hours.

Tandraig it was topside, bought it from Sainsburys.

Thank you everyone :0)

ellie14

I would take it back too expensive and not moneysaving having to make do,

wigglebeena

msb5262 wrote: »

I'd mince it - or finely chop either by hand or in food processor - and make a proper cottage pie. It's a pain in the neck but really delicious; definitely better than made from raw beef.

With lots and lots of onions in, and a little cheese on top. Perhaps a spoon of marmite in with the mince. MM-mm.

C_Mababejive

The butchers shop is the place for meat.

katiekoo_2

I think I bought the same 'special 1/2 price' joint too! I roasted it for an hour less than directed so at least the middle was tender. I knew it would be ropey at that price but I do so love 'proper' cottage pie from left-overs.

I now have three tupperwares of chopped beef ready for cottage pies. I never mince the meat, just chop it roughly and then simmer in gravy with left over veg before topping with mash. Lush.

Debt_Free_Chick

Supermarkets drive me mad with their idea of "roasting joints" :mad:

Topside is really a slow-roasting joint and it needs fat added as it's too lean - which is why it was tough. Silverside is the same, but supermarkets sell these as "prime roasting" cuts, which they're not, unless you know to cook them slowly, with fat/liquid added.