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What do you do with leftover rump roast?
May 10, 2008 6:59 AM   Subscribe

I have nearly 3 pounds of rump roast left over from a few days ago. Half of it is sliced, the other half not. I think maybe soup is in order. It would certainly be freezer friendly and wouldn't go to waste. Any suggestions on what to do with all this beef? Recipes?
posted by originalboo to Food & Drink (13 answers total)
 
Beef Pot Pie

That recipe uses exactly three pounds of rump roast, BTW.
posted by briank at 7:06 AM on May 10, 2008


Barbeque Beef for sandwiches
posted by netbros at 7:23 AM on May 10, 2008


... or if you prefer, a list.
posted by netbros at 7:25 AM on May 10, 2008


My favorite meal when I was a kid was roast beef hash. Dice it up and mix it in with fried diced onions and potatoes. Mmmm.
posted by bricoleur at 9:34 AM on May 10, 2008


Saute some onions in butter, then when they're soft, put in some of the thinly sliced beef and warm it through. Take out the beef and onions, then put some nice thick bread in the pan for a minute to toast and soak up some of the buttery goodness. It makes the best sandwich.

Or cut it into thin slices or little chunks and marinate it in some adobo sauce, then heat and use in fajitas or tacos.
posted by boomchicka at 9:48 AM on May 10, 2008


I don't think you're going to get decent soup out of it, unless you use beef stock along with the meat. I'm thinking the time to make soup will overcook your already cooked meat.

Sloppy Joes?

Big sandwiches with au jus and/or horseradish mayo?
posted by charlesv at 9:56 AM on May 10, 2008


Leftover rump roast is excellent as a replacement for ground beef in your favorite chili recipe.
posted by agentwills at 10:01 AM on May 10, 2008


Beef pot pie is a good idea, but if you're not up for making the crust, do a shepherd's pie instead, which is exactly the same recipe except no crust on the bottom and leftover mashed potatoes smeared on top and dotted with butter.
posted by Caviar at 10:43 AM on May 10, 2008


I've had good success cooking up leftover pot roast with caramelized onions and peas as a sauce for noodles. This recipe gives the general idea (I can't remember where that link came from, and I certainly don't vouch for the canned mushrooms and garlic powder -- use the real thing, obviously.)
posted by libraryhead at 10:52 AM on May 10, 2008


Any kind of roast meat can be frozen just as it is; slice it up for convenience, and parcel it into portion sized amounts in little baggies or in clingfilm, and you'll have the base of quick meals in your freezer, such as a stir-fry or risotto. Just cook it as you would with sliced raw beef, but obviously less time (since you are just searing); it can be marinated as well.

My husband and I will purposely do family sized roasts, even though it's just the two of us, to have the left over cooked meat for quick weekday cooking and sandwiches.
posted by jb at 10:57 AM on May 10, 2008


Heat it up with a barbeque-y sauce of your choice and make sandwiches. Yum.
posted by MadamM at 1:35 PM on May 10, 2008


Oops, I meant to add that you should shred it up first.
posted by MadamM at 1:35 PM on May 10, 2008


chili!
posted by apostrophe at 3:20 PM on May 10, 2008


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