Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
pray.
STRAIN 1 cup leftover corned beef broth into a small
ny type of steak or bbq beef can be used. I use
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
iny cubes.
Marinate the beef with 1 tsp soy sauce
KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
andwiches).
For the corned beef, I find the biggest corned
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
he roasted red pepper and leftover roast beef, cook stirring frequently until
Grind leftover Roast Beef in food processor or hand grinder.
Combine all ingredients.
Spread on sandwich or on crackers.
Wash and dry mint leaves and watercress in a salad spinner.
Toss the packaged salad leaves and watercress in a salad bowl and top with tomatoes and onion.
Add beef slices, torn into bite-sized pieces.
Mix dressing in a bowl, stir well to combine.
Cover salad with spicy dressing.
Top with mint leaves and serve with rotti for a twist.
Trim excess fat from beef.
Cut beef into 4 pieces.
Place beef in 4-5 quart crock pot slow cooker.
Mix remaining ingredients except buns, pour over beef.
Cover and cook on low heat setting 7-8 hours or until beef is tender.
Remove beef from slow cooker.
Cut beef into thin slices.
Stir back into sauce.
Cover and cook on low heat setting 20-30 minutes longer or until beef is hot.
Fill buns with beef mixture.
The leftover beef can be frozen with the sauce if you do not need 12 at one sitting.
Make sure your leftover BBQ shredded meat is already warm.
Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
Roll up the tortilla into a log, then cut in half and serve immediately.
n rolls for a delicious BBQ beef sandwich.
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350\u00b0 for 15 to 20 minutes.
Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add bottle of BBQ sauce.
Cover and cook on high for another 45-60 minutes.
Serve over split buns with a pasta salad.
Combine oil with Knorr(R) Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr(R) Menu Flavors Rice Sides(TM) - Asian BBQ in same skillet according to package directions.
Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
In a large bowl, whisk together BBQ sauce and mayo.
Finely chop chipotle and whisk into dressing.
Discard bones from chicken and cut meat into 1/2 inch pieces.
Finely chop enough onion to measure 1/3 cup.
Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
Combine well.
Season salad with salt& pepper.
Serve in lettuce cups with a nice crusty baguette.
o 350 degrees F.
Beef Layer:
In a large