Any unusual ideas for beef roasting joints?

lostinrates

I buy beef through a local farmer, and was a few weeks ago delivered a big bag with a few roasting joints in it.

We very rarely have traditional roast meals, but have done that, and i am bored by the idea of beef wellington. Its very beautiful beef, i feel its a little too good to pot roast. I am about to spend a few cook book hours looking for inspiration for some thing exciting to do with it, but thought the wonderful old styles might have some inspiration too?

Very, very stupidly i did not cut the joints down before freezing them, grrr, so will need to both use them as left overs and freeze some left overs.

I made a gorgeous persian stew with some of the stewing steak, but seems a shame to treat prime joints like stewing steak:eek:

BitterAndTwisted

I can't help you with any thrilling ideas for beef roasting joints but please tell me what this persian stew is.

Cold roast beef with mustard and dill pickles. Yummy.

lostinrates

BitterAndTwisted wrote: »

I can't help you with any thrilling ideas for beef roasting joints but please tell me what this persian stew is.

Cold roast beef with mustard and dill pickles. Yummy.

I adapted a recipe found on line.....Do you want mine or the original? Here is my out of season version with no measurements. For sake of arguement i shall throw in what i would throw in for four


Persian beef and quince stew.

Brown off some beef in a large, heavy frying pan, then add some onion (2) and a couple of cloves of garlic to soften.

Then , tumeric...a teaspoon, Cinnamon....i chucked in a stick, Lemon juice ...i was a little heavy handed here, maybe half to 3/4 of a cup, (i might add some preserved lemons next time when i do not have quince)!. Cover beef with water, but i used, to its benefit imo, some veg stock, Now, the recipe asked for two fresh quinces, but time of year does not comply...i chucked in an out of date chunk of membrillo i had...it was deliciously quince scented. Big dollop, couple of table spoons of a light honey and a handful of prunes. Salt and pepper.

Result is a sweet sour stew, with a very light, clear broth, similar to that you might get in a chicken and preserved lemon tagine....light but packed with explosive flavour.

Recipe recommended serving with rice, i wanted it just as was, meat in the punchy broth, and would have with a salad, of crunchy lettuce and or chicory, mint, mint and mint, and would add avocado and peas to make it my faorutie summer salad to have with flavoursome meat next time.

The 'original' recipe i found online was simialr but different, including an ingredient i think ruined the dish, so i will forever more omit it and do not give it here

Its called khoresshe behh.

krlyr

What about something a little wacky, like a cola roast beef?
http://southernfood.about.com/od/crockpotpotroast/r/bl75c4.htm

You could use up the leftovers for a stirfry, perhaps? We often chuck leftover meats (e.g. beef slices bought for sandwiches) into a stirfry to use them up.

floss2

Why not roast one, allow to grow cold, then slice thinly and freeze for use in sandwiches or as single portions in gravy for a quick roast meal?

caz74

May not be any good for this time of year, but we put them on the barbecue. Marinade whole in lots of garlic & olive oil, or anything else you fancy, put it on the barbecue and carve bits off as it cooks - lovely!

rachbc

Nigella has a lovely recipe for Vietnamese black and blue steak (or some other silly name) where she marinates a big chunk of steak, cooks rare on the bbq than slices slithers of steak - served with a crunchy asian style slaw and some rice or flatbreads. I'm sure you could adapt the cooking times/ style for the piece you have - maybe marinate then roast rare - the leftovers would then be lovely in a fragrant asian style broth, with veg and noodles or in fried rice dish, or just cold with salad

http://www.channel4.com/4food/recipes/chefs/nigella-lawson/black-and-blue-beef-recipe

Kleopatra

How about beef olives or something similar?

lostinrates

caz74 wrote: »

May not be any good for this time of year, but we put them on the barbecue. Marinade whole in lots of garlic & olive oil, or anything else you fancy, put it on the barbecue and carve bits off as it cooks - lovely!

Wow, my dh would LOVE that. And he'll barbecue in the snow. It would probably freeze well too for use in other things.

gibson123

What I would do is defrost, cut into steaks and then fill a deep casserole full of flavoured oil and leave them to soak for at least 24 hours ( total immersion), to use them drain on kitchen towel for 10 minutes and then use like fillet steaks.

bltchef

you could try this coffee roat beef i have had it at bbq very nice here is the link http://allrecipes.com/recipe/roast-beef-with-coffee/