Left over beef roast is often better the second time around, which is why so many people enjoy roast beef sandwiches, stew and roast beef hash the next day. To get the most out of your leftovers, beef should be either frozen immediately or sliced for sandwiches or stew before refrigeration occurs.
Roast beef is certainly excellent when made into sandwiches. A good way to make hot roast beef sandwiches is to slice the roast beef into thin slices, smear a horseradish sauce over thick rye bread, add a large slice of onion, a little bit of mustard and salt and pepper or a seasoning salt and enjoy. Don't add too much to the roast beef, or you'll mask the delicious taste of the meat itself.
Here is one recipe that will have you buying meat that will guarantee leftovers:
Roast Beef Stew
Ingredients You Will Need:
2 stalks celery with leaves, chopped
Leftover roast, cut into cubes
1 tablespoon olive oil
1 large onion, chopped
3 large carrots, chopped
4 large potatoes, peeled and chopped
1 parsnip, chopped
1 jar home-canned tomatoes, with juice
1 tablespoon butter
1 16-ounce can beef broth
½ teaspoon parsley flakes
½ teaspoon salt
½ teaspoon thyme
½ teaspoon rubbed sage
½ teaspoon rosemary
½ teaspoon pepper
Place two cups of water into a large kettle, and add the celery. Boil until the celery is soft. Meanwhile, heat the meat in the olive oil. Add the chopped onion, and sauté until the onion is transparent. Add the meat to the celery. Add the chopped vegetables, canned tomatoes, butter, broth and spices, and cook until tender.
If you want to thicken the stew, mix two tablespoons of cornstarch or white flour in warm water. Stir until all lumps have dissolved. Slowly pour this into the stew, stirring constantly. If you prefer additional seasonings, add them to the stew at his time, but be careful to taste-test often. A few spices can go a long way. Sometimes too much of a good thing really is too much. If you want more of a beefy flavor to the stew, add beef bouillon cubes until you have reached the desired flavor.
Corned beef is a trimmed brisket or cut of beef round that has been preserved by brining with salt and spices. It is raw and must be cooked to produce the tender, sweet meat that is so sumptuous. This New England treat was once cured with corn-kernel-sized salt crystals before refrigeration was available.
Corn beef or Pastrami? Have you even wondered what corn beef or Pastrami is and how it is made?