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12-07-2009, 10:58 AM
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#1
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Assistant Cook
Join Date: Feb 2009
Posts: 28
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Burnt hunk-o-meat
I don't burn dinner often (actually this was the first time in recent memory - I like my meat rare!!) but when I do burn it... I REALLY burn it!!
So dinner Friday night wasn't exactly delicious... It WAS an oven roast that was in for probably 30 minutes too long...
Is there anything I can do tonight with the leftover-meat that will taste half-decent?
I absolutely do not just want to re-heat & serve this one - it does NOT need to be cooked any longer!!
Thanks
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Beginner Home Baker & Cook.
I cook with my whole heart and with whole fat!
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12-07-2009, 11:02 AM
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#2
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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one could always disguise the flavor with sauces, many to choose from, just pick something with big flavor. Another way to disguise the flavor would be to take a clue from medieval cookery: grind up the meat and add spices like cloves, allspice, cinnamon, add a few raisins, dates, or figs, red wine, onion, and make meat pies.
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12-07-2009, 11:04 AM
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#3
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Senior Cook
Join Date: Aug 2009
Posts: 422
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Maybe you can shred it and make some kind of a sandwich spread or kinda liek a roast beef sandwich..depending how burned the insides are
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12-07-2009, 11:08 AM
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#4
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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Heavily cooked meat (not charred to ashes), can be made into a flavorful beef soup or stew. Actually, slicing it cross grain and more cooking in a broth or other liquid, will help break it down into a semi-palatable consistancy. The caramelized crust is really very good. Good luck to you, no matter what you decide to do with it.
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"Food is our common ground, a universal experience." - James Beard
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12-07-2009, 11:30 AM
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#5
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Assistant Cook
Join Date: Feb 2009
Posts: 28
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Quote:
Originally Posted by Selkie
...Actually, slicing it cross grain and more cooking in a broth or other liquid, will help break it down into a semi-palatable consistancy. The caramelized crust is really very good...
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That's sort of what I was thinking - like how I do my pot roasts (although I start those with fresh beef usually :D).
How long should I cook for?
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Beginner Home Baker & Cook.
I cook with my whole heart and with whole fat!
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12-07-2009, 11:42 AM
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#6
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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until it's done... no real way of knowing, depends on how thin you slice it, and it's state when you begin. Test it.
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12-07-2009, 11:50 AM
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#7
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,263
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If you are going to use it in a soup or stew, make the stew with a beef broth and veggies and cook it until the veggies are done. Then toss in the cut up beef and simmer for a few minutes to heat the meat through and release some of its flavor into the liquid of the soup or stew.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-07-2009, 11:52 AM
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#8
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Assistant Cook
Join Date: Feb 2009
Posts: 28
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Sounds like a plan! Thanks guys!! :)
I really didn't want this meat to go to waste - it's perfectly good it's just VERY well done!! :P (shoe leather - my grampa would have loved it! :))
__________________
Beginner Home Baker & Cook.
I cook with my whole heart and with whole fat!
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12-07-2009, 12:15 PM
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#9
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,263
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Quote:
Originally Posted by nes
Sounds like a plan! Thanks guys!! :)
I really didn't want this meat to go to waste - it's perfectly good it's just VERY well done!! :P (shoe leather - my grampa would have loved it! :))
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If the meat is tough, just simmer it in the soup or stew for 30 minutes.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-07-2009, 12:17 PM
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#10
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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so, it's well-done, not burnt? There's a difference in taste. if it's just well-done, then yeah, simmer it in some broth. If it's burnt, you might want to disguise the taste. Sounds like it's just over done.
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12-07-2009, 12:38 PM
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#11
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Mr. Greenjeans
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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beef soup or stew in a pressure cooker.
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No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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12-08-2009, 08:58 PM
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#12
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Assistant Cook
Join Date: Feb 2009
Posts: 28
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mmm... licking my spoon right now :D.
I missed dinner for tonight because I ended up having to simmer it for 2 hours (when I estimated 30 minutes :S), but it's pull-apart delicious! For something that was so tough to start with :D.
We're going to have to eat it up tomorrow!
Thanks guys!!!
__________________
Beginner Home Baker & Cook.
I cook with my whole heart and with whole fat!
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12-09-2009, 09:42 AM
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#13
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Mr. Greenjeans
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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If it ever happens again, try the pressure cooker. 20 minutes at pressure and it will be like you simmered it for 2 hours. Since the flavor is already there the pressure cooker is a viable shortcut.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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12-09-2009, 09:47 AM
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#14
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Assistant Cook
Join Date: Dec 2009
Location: Midwest
Posts: 12
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My kids love what we call "Grandpa's Surprise". With a leftover pot roast my grandpa would melt some butter, fry some onion in it and add chopped cooked pot roast, potatoes and carrots. Kind of a pot roast hash. If you can chop the meat pretty small, this may make it a bit more tender. Add a little beef broth while cooking too, to steam it a bit.
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