Hi Home-Ec 101,
I made a beef roast yesterday and even though it was perfectly rosy on the inside it was still pretty tough… Enough so that I’m not finding the idea of leftovers particularly appetizing. Is there a way I can use the meat up that will correct (or at least disguise) the toughness?
Leathery in Louisiana
My options depend on the original flavoring of the roast itself. If it was simply onion, garlic, salt and pepper, cook the rest of the roast in a crockpot, in salsa, then shred for chimichangas.
If the roast had other flavors that wouldn’t go well with salsa, slice it as thinly as possible and use it on French dips, beef and cheddar hoagies, or in a beef stroganoff.
How about you, what would you do with a tough piece of roast beef?
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