How to Use Leftover Beef Ribs
A s a youngster, Monday night suppers were the highlight of the week. Sure, I loved the Sunday roast beef, but Mondays meant cold slices of it with crushed and roasted potatoes, pickles and salad. Absolutely delicious, but my parents weren't that creative and this was the only leftover beef dish we had. Now I've been cooking for a few years, I like to experiment with different uses for the inevitable leftovers from that Sunday roast. I think a day-or-two-old joint of beef has developed more in flavour and has endless possibilities – but everything from adding Asian flavours to cooking down into a ragout. I still like my childhood classic occasionally, too.
1 The main event
Rare roasted beef rib with a horseradish mustard and thyme crust (on the cover)
A roast rib of beef on the bone is a spectacular thing to behold and makes for a delicious centrepiece. Here it's given an interesting kick – with a punchy horseradish and mustard crust finished with fragrant fresh thyme.
Serves 8-10
1 fore bone rib of beef: about 3kg/3 ribs
2 tbsp dijon mustard
1 tbsp horseradish sauce
1 small bunch fresh thyme, leaves picked
100g fresh breadcrumbs
Olive oil for cooking
1 thumb of fresh horseradish, peeled and finely grated
Salt and black pepper
1 Preheat your oven to 180C/350F/gas mark 4 and ensure that your beef is at room temperature for an hour before cooking. Then put on an oven tray.
2 For the crust, mix together half the mustard, the horseradish sauce, thyme and breadcrumbs. Season well.
3 Season the beef and drizzle with some olive oil. Brush the remaining mustard on to the fat and then press the crust on top of this. Cover the beef with foil, put in the oven and cook for 1 hour 20 minutes.
4 Remove the foil. Cook for a further 20 minutes to brown the crust. The beef should be medium rare – insert a knife into the centre of the meat, then lay the knife on your hand. If the knife is warm, it's medium rare.
5 Remove the beef from the oven and rest for 30 minutes before carving and serving with the fresh horseradish sprinkled on top. Serve with crispy garlic potatoes.
2 The spiced weekday supper
Cumin, chilli and coriander-spiked beef with beets and buttermilk dressing
Leftover roast beef is here given a Middle-Eastern twist with a spicy marinade paired with sweet-and-sour beetroots. The creamy, slightly sour buttermilk brings the whole dish together. Delicious, healthy and simple for a quick weekday supper.
Serves 4
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp chilli flakes
1 garlic clove, peeled and finely chopped
1 tsp smoked paprika
1 tbsp sherry vinegar
A splash of extra virgin olive oil
400g roast beef, cut into thin strips
100ml buttermilk
280g sweet pickled small beets, drained and cut in half
2 small heads of red chicory, quartered and core removed
½ small bunch of fresh coriander, leaves picked
Salt and black pepper
1 Dry-toast the seeds in a pan over a medium heat until they become aromatic. Put in a pestle and mortar along with the chilli flakes, garlic, half the paprika, half the vinegar and a splash of olive oil. Crush everything until you have a rough, loose paste.
2 Put the beef in a bowl, pour over the marinade and season with salt and pepper. Marinate the meat in the fridge for 25 minutes.
3 Whisk the buttermilk with the remaining vinegar, a splash of olive oil and season to taste.
4 Toss the beef and its marinade with the beets and chicory and divide on to plates. Spoon over the buttermilk dressing and sprinkle over the fresh coriander. Serve.
3 The savoury pastry
Spiced beef and fennel empanadillas
These little Spanish-style pastry parcels are great as a snack or tapa or on a picnic. When buying puff pastry make sure it's the all-butter variety for a richer, crispier and altogether tastier result.
Makes 6-8
320g all-butter puff pastry
Flour, for dusting
1 small head of fennel, cut in half, trimmed and cut into small dice
1 garlic clove, finely chopped
1 green chilli, finely chopped
½ tsp fennel seeds
½ tsp smoked paprika
150g roast beef, finely diced
150ml red wine
1 egg, beaten
Salt and black pepper
Olive oil, for cooking
1 Roll the pastry out on to a floured surface to a thickness of 3mm. Cut out 6 squares and transfer to a floured tray and put in the fridge to chill while you prepare the rest of the ingredients.
2 Heat a sauté pan over a medium heat and add a glug of oil. Add the fennel, garlic, chilli, fennel seeds and paprika. Season and cook for 3 minutes.
3 Add the beef and wine, reduce to a thick syrup. Preheat the oven to 180C/350F/gas mark 4.
4 Brush the edges of each square with the beaten egg and then divide the beef filling between each, placing a small pile just off centre. Fold over the pastry squares to form triangles, pressing the pastry around to expel any air. Crimp around the seal with a fork and then transfer to a baking tray. Brush with beaten egg, sprinkle with sea salt and bake for 25 minutes until golden brown.
4 The classic Italian stew
Beef, tomato and marjoram ragu
A deliciously rich ragout sauce infused with the earthy fragrance of marjoram. This is a classic tossed with fresh pasta or could be served with creamy polenta or on toasted bread with grated parmesan and rocket leaves as an interesting bruschetta.
Serves 4
250g roast beef, cut into small dice
50g pancetta, finely diced
1 small onion, peeled and finely diced
1 carrots, peeled and finely diced
1 celery stick, peeled and finely diced
1 bay leaf
3 garlic cloves, peeled and finely chopped
250ml red wine
1 x 400g tin chopped tomatoes
2 tsp tomato paste
2 tsp balsamic vinegar
30g parmesan cheese, grated
½ bunch fresh marjoram, leaves picked
Salt and black pepper
Olive oil for cooking
1 Set a medium saucepan over a medium heat, add a good glug of oil and add the beef and pancetta. Brown for 5 minutes, then transfer to a colander to drain.
2 Put the pan back on the heat and add the vegetables, bay leaf and garlic, cook for 5 minutes to colour, then transfer the meat back in and stir.
3 Pour over the red wine and reduce by two-thirds, then add the tomatoes, tomato paste and vinegar. Cook slowly for 40 minutes to a thick, rich consistency. Add the parmesan and stir.
4 Cool for 20 minutes before stirring in the marjoram. Leave to rest for 1 hour for the flavours to mature before use.A
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Source: https://www.theguardian.com/lifeandstyle/2015/aug/29/one-roast-rib-of-beef-four-dishes
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