RECIPES USING COOKED ROAST BEEF 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

SLOW-COOKED LAMB SHOULDER | LAMB RECIPES | JAMIE OLIVER ...

Slow-cooked Lamb Shoulder | Lamb Recipes | Jamie Oliver ... image

Tasty lamb shoulder and epic Mediterranean flavours are best friends in this easy one-pot roast.

Total Time 4 hours 20 minutes

Yield 10

Number Of Ingredients 13

Ingredients

2 red onions
1 whole bulb garlic
3 carrots
2 sticks of celery
1 large leek or 2-3 baby leeks
1 handful ripe tomatoes
olive oil
1 small lamb shoulder bone in (2.25kg)
½ a bunch of fresh rosemary
2 fresh bay leaves
½ a bunch of fresh thyme
2 x 400 g tins of plum tomatoes
1 bottle of red wine

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
3. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
4. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
5. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
6. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

Nutrition Facts : Calories 370 calories, FatContent 21 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 9 g carbohydrate, SugarContent 7 g sugar, SodiumContent 0.61 g salt, FiberContent 2.2 g fibre

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1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
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1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
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