ideas for leftover stew other than pasta?

hotcookie101

Sure-I have looked for a link online but can't find one, so will pop it down here-it is from the Bocca Cookbook by Jacob Kennedy (now THAT is a restaurant I want to go to!)

Peposa (beef and peppercorn stew)

80ml extra virgin OO
1kg braising steak, cut into 4cm chunks
medium onion, diced
3 cloves garlic, chopped
25g whole black peppercorns
15g coarsely ground black pepper
1 bay leaf
250ml red wine.
1kg tinned or 1.2kg fresh tomatoes, chopped

Heat oil, season meat, brown over medium heat for approx 15mins, making sure you get it nice and dark.
Add onion and garlic and cook for another 10mins, occ stir, until softened. add pepper and bay and fry for another minute, then add wine and tomatoes. bring to simmer, then turn heat right down and cook for 1.5hrs until meat is tender.

(I reckon my silverside will take about 3 hours, and I'll just do it in the oven, as my ceramic hob isn't great at doing a very low simmer. I also think this time I will add finely chopped carrots and celery with the onion and garlic, and as I'm not chopping the meat into bits I won't use as much oil. It's not a feed a family for a fiver dish, but we loved it, just the thing for a winters evening)

kittycat204

you star, thanks hotcookie. will be trying that some time in the future.

Alison_Funnell

Sometimes I blend leftovers, add a little water/stock and turn it into a soup.

joedenise

hotcookie101 wrote: »

Sure-I have looked for a link online but can't find one, so will pop it down here-it is from the Bocca Cookbook by Jacob Kennedy (now THAT is a restaurant I want to go to!)

Peposa (beef and peppercorn stew)

80ml extra virgin OO
1kg braising steak, cut into 4cm chunks
medium onion, diced
3 cloves garlic, chopped
25g whole black peppercorns
15g coarsely ground black pepper
1 bay leaf
250ml red wine.
1kg tinned or 1.2kg fresh tomatoes, chopped

Heat oil, season meat, brown over medium heat for approx 15mins, making sure you get it nice and dark.
Add onion and garlic and cook for another 10mins, occ stir, until softened. add pepper and bay and fry for another minute, then add wine and tomatoes. bring to simmer, then turn heat right down and cook for 1.5hrs until meat is tender.

(I reckon my silverside will take about 3 hours, and I'll just do it in the oven, as my ceramic hob isn't great at doing a very low simmer. I also think this time I will add finely chopped carrots and celery with the onion and garlic, and as I'm not chopping the meat into bits I won't use as much oil. It's not a feed a family for a fiver dish, but we loved it, just the thing for a winters evening)

Think this would be good done in the SC. Think I might try it that way later this month.

Denise

hotcookie101

joedenise wrote: »

Think this would be good done in the SC. Think I might try it that way later this month.

Denise

It might be if you like SC stuff. I gave mine away as it never tasted good-I find I prefer the taste of stuff done conventionally as it reduces and the flavour intensifies, whereas the SC always tasted watery and samey to me. I used it for stock and cooking gammon, I couldn't justify the space anymore I think it went to a good home

ikkleosu

I agree with putting it on jacket potato.

I did a similar thing with a pork joint in the slow cooker some months ago. The remainder was all mush with veg and delicious sauce. I used some with backed potatoes and the rest I poured onto tortilla chips, and sprinkled with cheese. Popped it under the grill and served with guacamole and soured cream. It was amazing.

Think yours would also go lovely in tacos or wraps.

minniemaus1970

sometimes dilute stews or casseroles and use as soup, or put in diced potatoe a tin of baked beans and bake til potatoes are cooked , cheese topping optional

mi_jardin

How about thinning it down for a soup? You can add other bits to it as well, like pasta, rice or pulses.

hotcookie101

Thanks, a soup is a possibility, although I think I would prefer it just as a rich sauce, the whole peppercorns might be a bit of a shock in a soup when you bite into them. I think baked beans wouldn't go at all, although I sort of like the potato bake idea, just with the sauce or some other veg, or plain beans, not sugary ones

sillyinthepast

How about pasties or calzones? I like the idea of giant yorkshire puddings.