reviving overcooked roast beef?

blue-kat

any tips on how to make good use of overdone roast beef?

basically I forgot to turn the temp down, after the initial blast. I cooked it way too high, 220degrees in a fan oven - silly me :embarasse

I've sliced it, it's a bit dry and tough. It was OK for dinner with juicy veg. I've got no gravy to moisten it as there was nothing usable left in the dish, just burnt crud.

not sure what to do with the leftover 1/2 roast.
mince and use in burgers?
freeze till I've got some gravy?
any ideas please
ta
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liz545

Personally I'd chop it up and use it in something sauce based, like spaghetti bolognaise, goulash or cottage pie - slowly simmering it in a sauce should tenderise it a bit!

tanith

Whats stopping you making some gravy and then putting the sliced beef in a ovenproof dish with the gravy and heating... Yummy

jessicamb

tanith wrote:

Whats stopping you making some gravy and then putting the sliced beef in a ovenproof dish with the gravy and heating... Yummy

I've done that before - it does work very well

blue-kat

I usually make gravy with what's left in the roasting dish. it's unusable - charred to death.

is it possible to simmer a slice of cooked meat & stock cube to make some beef stock for gravy?
TIA

tanith wrote:

Whats stopping you making some gravy and then putting the sliced beef in a ovenproof dish with the gravy and heating... Yummy

jessicamb

blue-kat wrote:

I usually make gravy with what's left in the roasting dish. it's unusable - charred to death.

is it possible to simmer a slice of cooked meat & stock cube to make some beef stock for gravy?
TIA

I would just use an oxo cube and some water - maybe a bit of worcester sauce for flavouring, some onions if preferred. Not as good as pan gravy but not bad at all.

recovering_spendaholic

You could make stew by chopping the beef and putting it in a pan with a few chopped carrots, some chopped swede, chopped celery, chopped onion, bit of dried thyme, couple of stock cubes and salt and pepper. Cover with water and simmer for about an hour and then add lots of peeled potatoes, some chopped quite small and some cut into quarters. The small potatoes will cook down and thicken the stew and the others will still be whole. Cook for about another 40 minutes and serve with crusty bread and pickled red cabbage.

magnolia65

You don't need the meat juices to make a nice gravy.

A couple (3/4) of tablespoons of veg oil
Same amount (roughly) of pl/sr flour
1-1 1/2 pints of water
2/3 oxo (depends how beefy you want it)
1 heaped tsp of marmite/bovril
salt and pepper
and if beef a tsp or 2 of horseradish sauce.

make up as you would a white sauce by blending the oil and flour and then slowly add the water whisking to make sure no lumps (if lumps just sieve when done) and add the rest.

Simmer for half hour or more until everythings disolved.

You can use as much or little of the water (or veg water) depending if you like a thick or thin gravy.