Yesterday, I made a huge batch of slow simmered beef for Drip Beef Sandwiches for the Super Bowl... and of course, we have leftovers. Thankfully, the beef was cooked with beef stock, onion and garlic seasonings, so it can translate into many different flavors - Italian, Mexican & American.
Last week, I shared how I turn freezer meatballs into lots of different meals (crumbled in soup, meatloaf, etc). This week, I thought I would share what I plan to do with this delicious leftover beef. Here are some easy ideas that can transform braised shredded beef into quick and yummy dinners.
Later this week, I'm going to share some of my freezer/leftover philosophy (along with some new products to help!).
This recipe begins by slow braising beef in tomatoes and herbs. We already have the slow-braised shredded beef, so I'll simplify this recipe by sautéing some onions and garlic, then adding some red wine and canned whole tomatoes. After this cooks for about 10 minutes, I'll add the beef. For a weeknight meal, we'll definitely be using regular dried pasta - or Emma's new favorite, frozen cheese ravioli : )
Shredded Beef Tacos
This photo is of some grilled chicken tacos, but I could do the same sort of set up, except with shredded beef... or we might just go the pico + cheese + lettuce + sour cream route. Either way, I'll make some fresh guacamole : )
Usually, this soup starts with braising beef, then adding vegetables and past at the end. Instead, I will just start with beef, beef stock, wine and add vegetables and pasta. The entire should take about 20 minutes.
Superbowl Menu Ideas | Steak Nachos, Mini Lobster Rolls, Spinach Dip, Sliders
It always seems a bit strange to go from Valentine's Day goodies right into Football favorites... but, that is February for you : ) I don't know about you, but after all of these sweets, a big pan of Oven-Baked Steak Nachos sound good to me!
Here are all of my game day favorite foods that would be great for a party :
This is the last week to order goodies for Valentine's Day! Lots of items are on sale (up to 50% off) + I'm offering discounts on entire orders, the more you order the more you save. Time to stock up on favorite essentials : )
Last week, I told you how I was going to make a Drip Beef Sandwich from my favorite Pot Roast recipe. Oh my goodness. It might be my new cold weather go-to. In fact, I'm making it this weekend for a Super Bowl party, too. It was great for dinner, and lunch leftover. I hardly ever get anything quite this delicious for lunch... maybe that added to my obsession? I found myself making one at 11:45... 15 minute before official lunch time.
Beef Drip Sandwiches
This recipe is adapted from Mike's Mom, Joy!
3-4 pound Chuck Roast 2 teaspoons of sea salt 2 tablespoons of olive oil 2 cups of beef broth
1 cup of water 2 teaspoons of liquid smoke 2 teaspoons of worcestershire 2 teaspoons of onion powder 2 teaspoons of garlic powder
Coat the roast with salt and pepper on both sides. In a large dutch oven, sear the roast on both sides for about 3-4 minutes per side. Remove beef, set aside. Add beef broth and stir the pan with a wooden spoon, releasing all of the brown bits. Whisk in the liquid smoke, worcestershire, onion powder and garlic powder. Add the roast back in to the pot. Cover and cook in the oven at 200 degrees for 5-6 hours until it is pulling apart.
Take it out of the oven, let it sit for 30 minutes. Remove the beef, cover with foil. Cooking liquid into a glass bowl. Skim some of the fat off of the top of the broth. If you have time, you can put the broth in the refrigerator - the fat will harden and you can remove it that way.
Shred the beef with two forks, then return to pot. Pour over the cooking liquid and warm. Serve with deli sub rolls. I melted provolone cheese over ours, too - in the oven for 3 minutes.
We also made these huge, piled high baked potatoes, too...
I have these little football napkin weights (they are magnets, too!) that coordinate with the my Mariposa Classic Collection. It is fun to get these little things out for big games - small, but fun touch! I have just 10 of these in the store, so hurry : ) It is just the thing to add to your Valentine's Day order.
Mike and I went away together this past weekend and had the best time. The weather was 65 degrees - we played golf, drank wine, went to fancy dinners and slept. So nice! This was a last minute idea, so we wanted to go someplace without flying. We picked Big Cedar Lodge in southwestern Missouri because it is about a 3 hour drive. (This is not a sponsored post... though I wish it was!) It is so beautiful there. The newest addition to the resort is The Top of Rock - a complex with golf, restaurants, cave trail nature hikes, wine cellar, tasting room and incredible Native American Museum. I didn't take my big camera, but have these iphone pics.
This is the driving range - Mike was in heaven.
Stone Chapel right on the course. Can you imagine a wedding here?
View from the 2nd Tee Box.
This is the interior of one of the restaurants. Everything is very rustic and Ralph Lauren-esque.
This was the view from our room at the lodge. It overlooks another little chapel and Table Rock Lake.
Back to Top of the Rock for Wine Tasting and Dinner.
Driving Range shot at night - this one is for Mike : )
Wine Cellar - long paths underground.
Such a fun trip both of us loved. They also have an incredible spa we visited in November, but we didn't have time for that... next time!!
Oh my gosh, is this good. It is more of a Sunday Supper type of meal, but this week, I'll be making it tonight, on a Monday. While I typically make this in the Fall, I have a bunch of goat cheese from a recent Costco trip that I need to use and the applesauce is sounding so good to me : )
It makes great sandwiches for the rest of the week for Mike's lunch.
Mike has been requesting this! I have a meeting on Tuesday, so this will be great for Mike & Emma. Last night we made a big batch of Meatballs for the freezer... and I cheated a little and made a meatloaf out of the same mixture (they are so similar!). I went ahead and baked it, too. On Tuesday, I will make the mashed potatoes, reheat the meatloaf and make the garlic sauce. I'm also in the mood for Colorful Roasted Carrots, so I'll do that instead of green beans.
Tessa's Sausage & Leek Soup
I like to make some sort of soup mid-week. It is usually something easy to put together when I'm tired of cooking, and it makes quick leftover dinners and lunches for when I get a little lazy in the kitchen department by the end of the week.