I got a bit carried away in Asda.....

zcrat41

....and bought the biggest beef silverside beef joint you can imagine. I roasted it and we've had leftover beef with mash and veg for 2 nights in a row now. I reckon there's still half of it left. Anyone got any suggestions what I could do differently so that I don't have to eat the same meal 4 nights running?!!

Thanks

zc

lostinrates

zcrat41 wrote: »

....and bought the biggest beef silverside beef joint you can imagine. I roasted it and we've had leftover beef with mash and veg for 2 nights in a row now. I reckon there's still half of it left. Anyone got any suggestions what I could do differently so that I don't have to eat the same meal 4 nights running?!!

Thanks

zc

slice, chop it into small chunks, add to carrot, onion and celery in a frying pan, a little stock....the basis for a lovely cottage pie once topped with mash.

tessasmum

Slices will freeze well and then you have the opportunity to have a "roast" dinner from the freezer some other time. We just defrost and then heat through in a pan with some gravy for a while, cook some veg and you're done.

SpikyHedgehog

zcrat41 wrote: »

....and bought the biggest beef silverside beef joint you can imagine. I roasted it and we've had leftover beef with mash and veg for 2 nights in a row now. I reckon there's still half of it left. Anyone got any suggestions what I could do differently so that I don't have to eat the same meal 4 nights running?!!

Thanks

zc

Can you freeze it so you can have the same meal a week apart ?

zcrat41

How stupid of me not to think of freezing it! Fab idea, will save a few hours one sunday!

Cheers people, I LOVE this site!

babyshoes

Stir fry / risotto?

valk_scot

I quite often buy a very big joint because the price per Kg tends to be lower for the bigger joints. Then I just cut it in half or even into thirds once I get home and freeze the part I'm not going to use.

Emm-in-a-pickle

Zcrat, I get carried away like that too, when I spot a bargain! You could do the same with beef, but I`m on day 3 of a lamb bargain - got 3 good half legs, the wide ends, whoopsied to just under a fiver each! Cooked all 3 same day in my biggest oven worthy pan, with a large aubergine, large sweet potato, both cut in big chunks, and 3 tired shallots left whole. I fished out 2 of the legs, cooled & put in fridge, we ate one hot with the veg and some juices served with steamed spuds. Then we had a `trad` lamb dinner, made gravy with some of the juices/veg blitzed in -there was LOADS as I`d cooked it with a lid on) with sprouts, carrots & roasties. Tonight we had sliced lamb with spud/swede mash, savoy cabbage (with some tired bacon bits in) and more of that gravy, and only halfway through the lamb now!
I will slice & freeze some, as any lean meat like this, or your silverside, or nice cooked pork - you just need good gravy and veg for a `roast dinner`, or cut it into slivers and add to a stir-fry, or pasta dish, or a curry... or make pasties...or stuff mushrooms...