I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.
--
-Barb
http://jamlady.eboard.com Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

Maybe warm it up(sliced) in mild beef stock(or water). Put it on
french bread with horseradish/mustard. At least you'll get a sandwich
out of it.

"Melba's Jammin'" wrote in message
...
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

What...no pictures of the victim? :-)

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.


How thin can you slice it?

Bob

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

"beef stuffed pierogi"

On Tue, 02 May 2006 08:46:44 -0500, Melba's Jammin'
wrote:

I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?

You could slice it very thinly and heat it very gently in white sauce
for chipped beef on toast.

Tara

On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I like that idea.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

sliced very thinly and gently warmed in decent gravy, it would make a nice
hot roast beef sandwich.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I like that idea.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

sliced very thinly and gently warmed in decent gravy, it would make a nice
hot roast beef sandwich.



Or a nice cold roast beef sandwich with Miracle Whip and horseradish
(and lettuce and tomato.) But it has to be really thin slices.

Bob

Wayne Boatwright wrote on 02 May 2006 in rec.food.cooking

On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it
Melba's Jammin'?

I think I'd have been okay if we hadn't taken a nap after I stuck it
in the oven; or if the alarm on the Polder were louder. . . . I had
the thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion
and maybe a little relish of some sort for a sandwich spread.

I like that idea.

I'm edgy about anything requiring further cooking or heating -- I
can't see it get anything but tougher.

sliced very thinly and gently warmed in decent gravy, it would make a
nice hot roast beef sandwich.


Beef pot Pie?

--
-Alan

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.
--
-Barb

Good ol'-fashioned roast beef hash - ground up beef, cooked potatoes,
onion. Yum.

N.

Melba's Jammin' wrote:
... [snip]... when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread. [snip]

The last time I did something like that I tried the usual leftover
standby, cubing it for fried rice. No good, too tough. Not
recommended.

Maybe mince it -- the old two cleaver chop till you drop method -- and
then use for roast beef hash, withholding it from the pan until the
rest of the dish is nearly done, then putting it in only to heat.
Although, hmmm, the best roast beef hash comes with a bit of gravy.
Maybe you'd have to try to create that separately and add at the end.
Sorry, this isn't much help. I'm going for more coffee.... -aem

"aem" wrote in news:1146591551.888208.283470
@u72g2000cwu.googlegroups.com:

Melba's Jammin' wrote:
... [snip]... when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread. [snip]

The last time I did something like that I tried the usual leftover
standby, cubing it for fried rice. No good, too tough. Not
recommended.

Maybe mince it -- the old two cleaver chop till you drop method -- and
then use for roast beef hash, withholding it from the pan until the
rest of the dish is nearly done, then putting it in only to heat.
Although, hmmm, the best roast beef hash comes with a bit of gravy.
Maybe you'd have to try to create that separately and add at the end.
Sorry, this isn't much help. I'm going for more coffee.... -aem


Put it through the food processor to fine crumbles and do several things.
Make tacos. Make nachos. Make taquitos. "Steak and Eggs omelette". The
hash is a good idea. Mix it with a cheese filling for stuffed shells, add
it to mac 'n' cheese, add some to sausage jambalaya, reheat some in
hickory/brown sugar bbq sauce, pile it on a roll (cheese it if ya like)
and call it a bbq'd sloppy joe... and so on and so forth...

Andy

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

You need two pots, one med large and the other large. Cut the roast
into cubes and put it in the big pot and cover with water. Bring to a
boil and simmer covered for an hour or so. Pour off the broth into the
smaller pot. Recover the beef with water and repeat while gently
reducing the broth. Repeat a third time, by the end of which you will
have gotten every bit of flavor out of the meat, which you can then
feed to a dog. All the while you have been reducing the products of
the first two extractions.

When you get it reduced to the strength of flavor you desire, just use
a flour or cornstarch slurry and make a really kickass gravy. Be
positive. You haven't lost a roast which would have been tough even at
144. You've gained a beef gravy that might be the best you've ever
tasted.

--
-Barb

--Bryan

Food Snob wrote:
Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

You need two pots, one med large and the other large. Cut the roast
into cubes and put it in the big pot and cover with water. Bring to a
boil and simmer covered for an hour or so. Pour off the broth into the
smaller pot. Recover the beef with water and repeat while gently
reducing the broth. Repeat a third time, by the end of which you will
have gotten every bit of flavor out of the meat, which you can then
feed to a dog. All the while you have been reducing the products of
the first two extractions.

When you get it reduced to the strength of flavor you desire, just use
a flour or cornstarch slurry and make a really kickass gravy. Be
positive. You haven't lost a roast which would have been tough even at
144. You've gained a beef gravy that might be the best you've ever
tasted.

--
-Barb

--Bryan




Or cut the meat into cubes and pressure cook it into submission in some
water and a beef bouillon cube. Then add potatoes, carrots, celery,
leftover gravy, etc, and make a pot of stew. When the cool wet weather
we're having up here, I think that might be my choice. I know Barb has
a pressure cooker (or 2, or 3.)

Bob

zxcvbob wrote:
Food Snob wrote:
Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

You need two pots, one med large and the other large. Cut the roast
into cubes and put it in the big pot and cover with water. Bring to a
boil and simmer covered for an hour or so. Pour off the broth into the
smaller pot. Recover the beef with water and repeat while gently
reducing the broth. Repeat a third time, by the end of which you will
have gotten every bit of flavor out of the meat, which you can then
feed to a dog. All the while you have been reducing the products of
the first two extractions.

When you get it reduced to the strength of flavor you desire, just use
a flour or cornstarch slurry and make a really kickass gravy. Be
positive. You haven't lost a roast which would have been tough even at
144. You've gained a beef gravy that might be the best you've ever
tasted.

--
-Barb

--Bryan




Or cut the meat into cubes and pressure cook it into submission in some
water and a beef bouillon cube. Then add potatoes, carrots, celery,
leftover gravy, etc, and make a pot of stew. When the cool wet weather
we're having up here, I think that might be my choice. I know Barb has
a pressure cooker (or 2, or 3.)

What is in a beef bouillon cube?

Bob

--Bryan