I've got a huge hunk of leftover eye round roast.
Looking for some new ideas on how to use it up and recycle it into
something else?
Lower calorie ideas welcome-after all the food I ate in Chicago and the
creme fraiche orgy I've been on I feel oinky.

TIA
Goomba

Goomba wrote:

> I've got a huge hunk of leftover eye round roast.
> Looking for some new ideas on how to use it up and recycle it into
> something else?
> Lower calorie ideas welcome-after all the food I ate in Chicago and the
> creme fraiche orgy I've been on I feel oinky.


* Slice it thinly, then roll room-temperature slices around steamed
asparagus spears and serve with a lemony dipping sauce.


* Make a Southeast-Asian-style beef salad using thin strips of the roast
beef tossed with shredded romaine, bean sprouts, basil, mint, and cilantro;
dressed with a tamarind-ginger dressing, and sprinkled with peanuts and
sliced chiles.


* Cut julienne strips and combine with lettuce, halved cherry tomatoes,
jicama strips, and sliced hard-boiled egg in a chef's salad; serve with
whatever dressing you like -- blue cheese dressing suggests itself, but it's
not exactly "lower calorie."


* Cut a half-pound of the cooked beef into small dice, and cut up a block of
tofu into large dice. Also cut up an onion into middling-sized wedges. Shred
half a head of cabbage. Heat a couple tablespoons of peanut oil in a large
pan or wok and throw in some de-seeded Szechuan peppercorns. When the oil is
hot, add the cabbage and stir-fry until wilted and crisp-tender. Remove from
the pan with tongs, gently shake as much oil back into the pan as possible,
and put the cabbage onto a serving plate, forming it into a kind of
dam/levee around the edges of the plate. Heat the pan once again and add the
beef and onions, cooking until the beef starts to crisp around the edges.
Add the tofu and two tablespoons of Chinese chile-garlic sauce; stir gently
just to warm it through. Pour the beef-tofu mixture into the cabbage dam.


* Make a quasi-Lebanese sandwich filling with finely-chopped beef, tomato
paste, thin slices of red onion, cinnamon, and yogurt.


* Make a quasi-Moroccan sandwich filling with finely-chopped beef, green
olives, ras al hanour, and finely-chopped preserved lemon.


* Make a quasi-Greek sandwich filling with finely-chopped beef, black
olives, yogurt, toasted cumin, and shredded/squeezed cucumber.


* James Beard liked to simply serve leftover roast beef thinly sliced with
mustard, chutney, or pickled walnuts. He points out that the meat should be
served at room temperature; cold meat has little or no flavor and has nasty
coagulated fat on it. He recommended serving the meat with fried potatoes
and either coleslaw or a green salad with sliced raw mushrooms.


Bob

On May 19, 3:40*am, "Bob Terwilliger" >
wrote:
> Goomba wrote:
> > I've got a huge hunk of leftover eye round roast.
> > Looking for some new ideas on how to use it up and recycle it into
> > something else?
> > Lower calorie ideas welcome-after all the food I ate in Chicago and the
> > creme fraiche orgy I've been on I feel oinky.
>
> * Slice it thinly, then roll room-temperature slices around steamed
> asparagus spears and serve with a lemony dipping sauce.
>
> * Make a Southeast-Asian-style beef salad using thin strips of the roast
> beef tossed with shredded romaine, bean sprouts, basil, mint, and cilantro;
> dressed with a tamarind-ginger dressing, and sprinkled with peanuts and
> sliced chiles.
>
> * Cut julienne strips and combine with lettuce, halved cherry tomatoes,
> jicama strips, and sliced hard-boiled egg in a chef's salad; serve with
> whatever dressing you like -- blue cheese dressing suggests itself, but it's
> not exactly "lower calorie."
>
> * Cut a half-pound of the cooked beef into small dice, and cut up a block of
> tofu into large dice. Also cut up an onion into middling-sized wedges. Shred
> half a head of cabbage. Heat a couple tablespoons of peanut oil in a large
> pan or wok and throw in some de-seeded Szechuan peppercorns. When the oil is
> hot, add the cabbage and stir-fry until wilted and crisp-tender. Remove from
> the pan with tongs, gently shake as much oil back into the pan as possible,
> and put the cabbage onto a serving plate, forming it into a kind of
> dam/levee around the edges of the plate. Heat the pan once again and add the
> beef and onions, cooking until the beef starts to crisp around the edges.
> Add the tofu and two tablespoons of Chinese chile-garlic sauce; stir gently
> just to warm it through. Pour the beef-tofu mixture into the cabbage dam.
>
> * Make a quasi-Lebanese sandwich filling with finely-chopped beef, tomato
> paste, thin slices of red onion, cinnamon, and yogurt.
>
> * Make a quasi-Moroccan sandwich filling with finely-chopped beef, green
> olives, ras al hanour, and finely-chopped preserved lemon.
>
> * Make a quasi-Greek sandwich filling with finely-chopped beef, black
> olives, yogurt, toasted cumin, and shredded/squeezed cucumber.
>
> * James Beard liked to simply serve leftover roast beef thinly sliced with
> mustard, chutney, or pickled walnuts. He points out that the meat should be
> served at room temperature; cold meat has little or no flavor and has nasty
> coagulated fat on it. He recommended serving the meat with fried potatoes
> and either coleslaw or a green salad with sliced raw mushrooms.
>
> Bob

Hey Bob,
you make me wish I had left over roast
thanks
chilichick

On May 19, 2:45*am, Goomba > wrote:
> I've got a huge hunk of leftover eye round roast.
> Looking for some new ideas on how to use it up and recycle it into
> something else?
> Lower calorie ideas welcome-after all the food I ate in Chicago and the
> creme fraiche orgy I've been on I feel oinky.
>
> TIA
> Goomba

WOW...I am loving Bob's ideas. I was thinking some mexican spices
like cumin, chili powder, salt and pepper, then just heat through ,and
call it fajitas! Sliced onions and peppers can be added for more
authentic tasted, and wrap in your favorite tortilla!

More ideas? Check out BlueMarbleBounty.blogspot.com

R-

On May 19, 4:45*am, Goomba > wrote:
> I've got a huge hunk of leftover eye round roast.
> Looking for some new ideas on how to use it up and recycle it into
> something else?
> Lower calorie ideas welcome-after all the food I ate in Chicago and the
> creme fraiche orgy I've been on I feel oinky.
>
> TIA
> Goomba

It's not the most tender roast there is - not enough fat - so I'd
probably grind it up and make hash out of (mix with finely diced onion
and potato).

N.

"Goomba" > wrote in message
...
> I've got a huge hunk of leftover eye round roast.
> Looking for some new ideas on how to use it up and recycle it into
> something else?
> Lower calorie ideas welcome-after all the food I ate in Chicago and the
> creme fraiche orgy I've been on I feel oinky.
>
> TIA
> Goomba

Slice thin for cold roast beef sandwiches.
Grilled roast beef & cheddar sandwiches
Reheat slices in thinned BBQ sauce.
Julianne slices for a Chef's salad.
Cut into strips seasoned & seared for a beef Gyros served in pita with
tzadziki,

Dimitri

Bob Terwilliger wrote:

> * James Beard liked to simply serve leftover roast beef thinly sliced
> with mustard, chutney, or pickled walnuts. He points out that the meat
> should be served at room temperature; cold meat has little or no flavor
> and has nasty coagulated fat on it. He recommended serving the meat with
> fried potatoes and either coleslaw or a green salad with sliced raw
> mushrooms.
>
>
> Bob

Bob- ALL your ideas are so imaginative. Thank you.
I agree with Beard on the room temp over cold leftover beef. I actually
have some chutney in the pantry.....hmmmmmmm?
The sandwich spreads are also interesting sounding. I have to research a
few of the ingredients though? Never heard of ras al hanour before but I
will look into this.
Thanks again
Goomba

Nancy2 wrote:

> It's not the most tender roast there is - not enough fat - so I'd
> probably grind it up and make hash out of (mix with finely diced onion
> and potato).
>
> N.

LOL, I did that not long ago and it was a dismal failure! I tried to
replicate my mother's hash, and hers was delicious. Mine anything but!

Do you have a specific recipe for hash?

Dimitri wrote:

> Slice thin for cold roast beef sandwiches.
> Grilled roast beef & cheddar sandwiches
> Reheat slices in thinned BBQ sauce.
> Julianne slices for a Chef's salad.
> Cut into strips seasoned & seared for a beef Gyros served in pita with
> tzadziki,
>
> Dimitri

Grilled roast beef and cheddar sandwiches would please the family greatly!
I have pita in the freezer, and can easily make tzadziki... that is
another possibility. You and Bob T. both suggested this...it must be a
good combination, eh?

"Goomba" > wrote in message
...
> Dimitri wrote:
>
>> Slice thin for cold roast beef sandwiches.
>> Grilled roast beef & cheddar sandwiches
>> Reheat slices in thinned BBQ sauce.
>> Julianne slices for a Chef's salad.
>> Cut into strips seasoned & seared for a beef Gyros served in pita with
>> tzadziki,
>>
>> Dimitri
>
> Grilled roast beef and cheddar sandwiches would please the family greatly!


Me too! what time is dinner?

LOL


Dimitri

On May 19, 12:21*pm, Goomba > wrote:
> Nancy2 wrote:
> > It's not the most tender roast there is - not enough fat - so I'd
> > probably grind it up and make hash out of (mix with finely diced onion
> > and potato).
>
> > N.
>
> LOL, I did that not long ago and it was a dismal failure! I tried to
> replicate my mother's hash, and hers was delicious. Mine anything but!
>
> Do you have a specific recipe for hash?

Nope, I've never made it myself, but I used to help my mom, and it
didn't seem like it was that hard. I'd put the meat and leftover
cooked potato chunks in the grinder, add the onion - Mom would saute
it on top the stove, sort of like stir-fry. I loved it.

N.

On Mon, 19 May 2008 05:45:41 -0400, Goomba > wrote:

>I've got a huge hunk of leftover eye round roast.
>Looking for some new ideas on how to use it up and recycle it into
>something else?

Slice thin....ovenproof pan, layer in a pattern of your choice and
then pour Kraft French Salad Dressing over and put under a broiler
until bubbly. Out of this world.

Goomba replied to Nancy2

>> It's not the most tender roast there is - not enough fat - so I'd
>> probably grind it up and make hash out of (mix with finely diced onion
>> and potato).
>>
>
> LOL, I did that not long ago and it was a dismal failure! I tried to
> replicate my mother's hash, and hers was delicious. Mine anything but!
>
> Do you have a specific recipe for hash?

I didn't include hash in my recommendations because although it's one of my
favorite things, it's not even CLOSE to being low-calorie. To make the crust
on hash you need a goodly amount of fat. Round steak doesn't have much fat
of its own, so you'd need to add fat.

If I were making hash from leftover roast round, I'd chop up the meat -- and
not too gently; you actually want to smash it a bit rather than creating
smooth cuts.

Cut three thick slices of bacon into half-inch squares and cook them over
medium heat in a cast-iron pan until most of the fat is rendered. (You *can*
cut the bacon pieces smaller, but I like to have them as discernible chunks
in the hash.)

Peel and finely dice waxy potatoes (russets will fall apart too easily),
then parboil them until they're no longer crisp.

While the potatoes are cooking and the bacon is rendering, finely chop a
couple carrots and a big yellow onion. (This is for about three-quarters of
a pound to a pound of meat.)

Add the chopped carrots and onion to the bacon; cook until the onion is
translucent and the carrots have started to soften.

Add the potatoes, the meat, three tablespoons of catsup, and a tablespoon of
Worcestershire sauce. Mix thoroughly in the pan, squash down with a spatula
or the back of a spoon, then lower the heat to medium-low and let cook until
the bottom is crusted, about 20 minutes.

Bob

"Goomba" > wrote in message
...
> I've got a huge hunk of leftover eye round roast.
> Looking for some new ideas on how to use it up and recycle it into
> something else?
> Lower calorie ideas welcome-after all the food I ate in Chicago and the
> creme fraiche orgy I've been on I feel oinky.
>
> TIA
> Goomba

Veggie Beef Soup or Beef and Barley Soup.

Bob Terwilliger wrote:

> I didn't include hash in my recommendations because although it's one of
> my favorite things, it's not even CLOSE to being low-calorie. To make
> the crust on hash you need a goodly amount of fat. Round steak doesn't
> have much fat of its own, so you'd need to add fat.
>
> If I were making hash from leftover roast round, I'd chop up the meat --
> and not too gently; you actually want to smash it a bit rather than
> creating smooth cuts.
>
> Cut three thick slices of bacon into half-inch squares and cook them
> over medium heat in a cast-iron pan until most of the fat is rendered.
> (You *can* cut the bacon pieces smaller, but I like to have them as
> discernible chunks in the hash.)
>
> Peel and finely dice waxy potatoes (russets will fall apart too easily),
> then parboil them until they're no longer crisp.
>
> While the potatoes are cooking and the bacon is rendering, finely chop a
> couple carrots and a big yellow onion. (This is for about three-quarters
> of a pound to a pound of meat.)
>
> Add the chopped carrots and onion to the bacon; cook until the onion is
> translucent and the carrots have started to soften.
>
> Add the potatoes, the meat, three tablespoons of catsup, and a
> tablespoon of Worcestershire sauce. Mix thoroughly in the pan, squash
> down with a spatula or the back of a spoon, then lower the heat to
> medium-low and let cook until the bottom is crusted, about 20 minutes.
>
> Bob

Carrots! That's a new one in hash to me. But then again, since my
attempt was so bad perhaps that (and sf's suggested garlic) are what was
missing in my previous attempt?? Fat. Yeah, I can see that helping a
good crust to develop. I actually *baked* mine, as my mother did, yet
hers was excellent and mine....<cough cough> pretty dismal. I'll give it
a go again in a bit as I froze a large chunk of the meat and kept some
out for use this week. We made a "Greek" inspired steak salad tonight
and it was delicious.
Next question- have any clever ways to pit kalamata olives??

On Mon 19 May 2008 09:46:00p, Goomba told us...

> Bob Terwilliger wrote:
>
>> I didn't include hash in my recommendations because although it's one of
>> my favorite things, it's not even CLOSE to being low-calorie. To make
>> the crust on hash you need a goodly amount of fat. Round steak doesn't
>> have much fat of its own, so you'd need to add fat.
>>
>> If I were making hash from leftover roast round, I'd chop up the meat --
>> and not too gently; you actually want to smash it a bit rather than
>> creating smooth cuts.
>>
>> Cut three thick slices of bacon into half-inch squares and cook them
>> over medium heat in a cast-iron pan until most of the fat is rendered.
>> (You *can* cut the bacon pieces smaller, but I like to have them as
>> discernible chunks in the hash.)
>>
>> Peel and finely dice waxy potatoes (russets will fall apart too easily),
>> then parboil them until they're no longer crisp.
>>
>> While the potatoes are cooking and the bacon is rendering, finely chop a
>> couple carrots and a big yellow onion. (This is for about three-quarters
>> of a pound to a pound of meat.)
>>
>> Add the chopped carrots and onion to the bacon; cook until the onion is
>> translucent and the carrots have started to soften.
>>
>> Add the potatoes, the meat, three tablespoons of catsup, and a
>> tablespoon of Worcestershire sauce. Mix thoroughly in the pan, squash
>> down with a spatula or the back of a spoon, then lower the heat to
>> medium-low and let cook until the bottom is crusted, about 20 minutes.
>>
>> Bob
>
> Carrots! That's a new one in hash to me. But then again, since my
> attempt was so bad perhaps that (and sf's suggested garlic) are what was
> missing in my previous attempt?? Fat. Yeah, I can see that helping a
> good crust to develop. I actually *baked* mine, as my mother did, yet
> hers was excellent and mine....<cough cough> pretty dismal. I'll give it
> a go again in a bit as I froze a large chunk of the meat and kept some
> out for use this week. We made a "Greek" inspired steak salad tonight
> and it was delicious.
> Next question- have any clever ways to pit kalamata olives??

You might try a cherry pitter.

BTW, Red Flannel Hash has diced or chopped cooked beets in it, but no
carrots. I don't think I've ever had hash that had carrots in it, usually
just the beef, potatoes, onion, and a moistening of gravy at the start.
Usually the beef was already flavored with garlic. And, yes, you do need
some kind of fat to make it crusty.

I've never heard of baking hash until I read about your mother baking it
when you posted it before.

--
Wayne Boatwright
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