Burnt hunk-o-meat

[nes]

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

 

[Wyogal]

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.

 

[mexican mama]

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

 

[Selkie]

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.

 

[nes]

...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...

That's sort of what I was thinking - like how I do my pot roasts (although I start those with fresh beef usually ).

How long should I cook for?

 

[Wyogal]

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.

 

[Andy M.]

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.

 

[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! )

 

[Andy M.]

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! )

If the meat is tough, just simmer it in the soup or stew for 30 minutes.

 

[Wyogal]

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.

 

[bigdaddy3k]

beef soup or stew in a pressure cooker.

 

[nes]

mmm... licking my spoon right now .

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 .

We're going to have to eat it up tomorrow!

Thanks guys!!!

 

[bigdaddy3k]

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.

 

[Jennilynn]

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.