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Thread: Leftover Eye Round Roast Beef

  1. #1
    Goomba Guest

    Default Leftover Eye Round Roast Beef

    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

  2. #2
    Bob Terwilliger Guest

    Default Re: Leftover Eye Round Roast Beef

    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


  3. #3
    Bob Terwilliger Guest

    Default Re: Leftover Eye Round Roast Beef

    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


  4. #4
    chilichick Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 3:40*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    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

  5. #5
    chilichick Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 3:40*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    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

  6. #6
    [email protected] Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 2:45*am, Goomba <Goomb...@gmail.com> 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-

  7. #7
    [email protected] Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 2:45*am, Goomba <Goomb...@gmail.com> 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-

  8. #8
    Nancy2 Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 4:45*am, Goomba <Goomb...@gmail.com> 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.

  9. #9
    Nancy2 Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 4:45*am, Goomba <Goomb...@gmail.com> 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.

  10. #10
    Dimitri Guest

    Default Re: Leftover Eye Round Roast Beef


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  11. #11
    Dimitri Guest

    Default Re: Leftover Eye Round Roast Beef


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  12. #12
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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

  13. #13
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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

  14. #14
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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?

  15. #15
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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?

  16. #16
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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?

  17. #17
    Goomba Guest

    Default Re: Leftover Eye Round Roast Beef

    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?

  18. #18
    Dimitri Guest

    Default Re: Leftover Eye Round Roast Beef


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  19. #19
    Dimitri Guest

    Default Re: Leftover Eye Round Roast Beef


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  20. #20
    Nancy2 Guest

    Default Re: Leftover Eye Round Roast Beef

    On May 19, 12:21*pm, Goomba <Goomb...@comcast.net> 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.

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