LEFT OVER ROAST BEEF RECIPES RECIPES

18 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...

18 Delicious Leftover Roast Beef Recipes – The Kitchen ... image

There is nothing better than a big roasted joint of beef to tuck into during the week, especially during the chillier winter months where you need something hearty to warm you up. Though unless you’ve got a rather large family then you’ve probably got some roast beef leftover afterward. Don’t let them go to waste as

Provided by Cassie Marshall

Ingredients

ROAST BEEF WITH RED WINE & BANANA SHALLOTS - BBC GOOD F…

Roast beef with red wine & banana shallots - BBC Good F… image

Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy

Provided by Jane Hornby

Categories Main course

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 6 with leftover meat

Number Of Ingredients 11

Ingredients

2kg topside of beef (buy one with a layer of natural fat on the top)
1 tbsp vegetable oil or sunflower oil
1 tbsp English mustard powder
1 tsp Maldon sea salt
2 large carrots , halved lengthways
12 banana shallots , peeled and halved lengthways
2 bay leaves
2 tbsp plain flour
300ml full-bodied red wine ( I used a shiraz blend)
500ml fresh beef stock
2 tsp redcurrant jelly

Steps:

Let the meat come to room temperature for 1 hr before you roast it. Heat oven to 220C/200C fan/gas 7. Dry the meat with kitchen paper, then rub the oil all over it. Mix the mustard powder with the sea salt and 1 tsp pepper, then rub this over the meat too. Lay the carrots in a large roasting tin to make a trivet and sit the beef on top, fat-side up.
Roast for 15 mins, then turn the heat down to 180C/160C fan/gas 4 and roast for another 55 mins. This will give you medium beef; for medium-rare, cook for 45 mins. (When it’s done, a probe thermometer inserted into the thickest part of the beef should read 65C).
With 30 mins cooking time left, baste the beef in the fat that has pooled in the tin, add the shallots and bay leaves, and coat these in the fat too. Season and return to the oven. Meanwhile, boil the wine in a small saucepan to reduce it by two-thirds.
When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and return the tin to the oven for a further 10-15 mins until the shallots are tender.
Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and cook on the hob for 2 mins, stirring constantly. Gradually whisk in the reduced wine, followed by the stock and redcurrant jelly, scraping up all the tasty bits from the bottom of the tin. Bubble until thickened and rich, add the juices from the resting meat, then season to taste. Discard the carrots. Serve the beef with the gravy and shallots.

Nutrition Facts : Calories 594 calories, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 67 grams protein, SodiumContent 1.4 milligram of sodium

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There is nothing better than a big roasted joint of beef to tuck into during the week, especially during the chillier winter months where you need something hearty to warm you up. Though unless you’ve got a rather large family then you’ve probably got some roast beef leftover afterward. Don’t let them go to waste as
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