I have a bunch of meat left over from a 7 bone roast can I make a pot roast with it ?!
Answers: or do you have a better suggestion?
Beef Stew, Beef Grillades, BBQ Beef Skewers, Marinated Shish Kebobs, Beef Hoggie, Beef Fajitas.
Since its already cooked you just need the cooking time to heat the meat and grill the peppers:
Marinated Shish Kebobs
1 lb. stewing beef
1/4 c. teriyaki sauce
1/4 c. soy sauce
Ketchup
Dash of meat tenderizer
Dash of ground garlic
2 tomatoes, cut in quarters
2 onions, cut in quarters
2 green peppers, cut in quarters
Mix teriyaki and soy sauces. Add enough ketchup to sauces to form a gravy consistency. Add meat tenderizer and garlic. Marinade beef in sauce mixture for at least 2 hours. Skewer beef and vegetables alternately. Broil in oven or barbecue over hot coals, rotating skewers periodically, for about 10 minutes. Serve over rice or egg noodles. Feeds 2 hearty appetites.
Beef Grillades
Yield: 8 to 10 servings
Ingredients:
2 1/2 pounds beef top round, cut into 2 to 3-inch pieces
3 tablespoons seasoning, recipe follows
1/2 cup all-purpose flour, for dredging
6 tablespoons vegetable oil
2 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound button mushrooms, brushed cleaned and quartered
1 tablespoon minced garlic
3/4 cup dry red wine
3 cups veal stock
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
1 tablespoon chopped fresh thyme lesves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
Lay the beef pieces a few at a time between sheets of parchment paper. Using a meat mallet, pound the meat to tenderize and break up some of the connective tissue. Season the meat pieces with 2 tablespoons of Essence and dredge in the flour.
Preheat the oven to 350 degrees F.
Heat a large cast iron pan or a 3-quart braising pan over medium-high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the floured beef, working in batches and adding more oil as necessary. Do not overcrowd the pan with the meat. Cook the beef for about 3 minutes on each side, or until golden brown. As the beef is browned, transfer to a large plate and set aside until you have cooked all of the beef. Add the butter to the pan and, when melted, add the onions, celery, peppers and mushrooms. Cook the vegetables, stirring often, until softened, about 8 to 10 minutes. Add the garlic to the pan and cook for 1 minute. Pour the red wine to the pan and scrape the bottom of the pot with a wooden spoon to remove any browned bits that may have formed on the bottom.
Add the veal stock, tomatoes, bay leaves, thyme, salt, cayenne and black peppers to the pan and bring to a boil. Return the beef to the pan and reduce the heat to a simmer. Place a lid on the pan and place in the oven. Allow the beef to cook, stirring occasionally to prevent sticking, for 2 hours, or until the beef is fork tender. When the beef is tender, remove the pan from the oven and stir the oregano and basil into the pot. Taste and adjust seasoning if necessary.
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
hope these help. enjoy.
mmm ....pot roast of for a one pot meal u can make stew with potatoes...yurmmy!
For sure. Cook it slow and long, with onions, garlic, spices, stewed or fresh tomatoes (optional), carrots and potatoes. Good eatin'!
Vegetable soup.
Large soup pot, add the following: Dice the meat, add the bone to the soup stock (if you still have it), can of chicken broth, some tap water, diced onions, celery, can of stewed tomatoes, diced carrots, chopped potatoes, black pepper, little salt, a dash of soy sauce, chopped cilantro.
Good meal for a cold wet day.
Slice the meat thinly, use as filling for Philadelphia steak and cheese sandwich. Or stirfry with bottled teriyaki sauce.
The bones are the best part. Boil in stockpot over low heat for hours. Skim off all floating fat and oil. Add any vegetables you want. Add pasta and red or white beans. Voila! Minestrone. Serve with a sprinkle of grated cheese.
Ya, send it to me now! LOL. Damn i'm hungry.