Leftovers, it’s not always about sandwiches the next day. Making a meal of leftovers can be just as good as the original meal. This one needs some left over roast beef, you know that chunk left on a Tuesday evening when you’re bit fed up of beef sandwiches (having had them for two days straight) and think I need to do something different with this.
You don’t even have to eat it on the same night as its perfect for freezing. Get yourself some little takeout trays (you know with the cardboard lids) or some microwave tubs and chuck it in there till you need it. You know, the flavours will be even more intense from a second cooking/heating. Like a chilli you left in the fridge that keeps getting hotter, so:
- Leftover roast beef c.200g
- Tin chopped tomatoes
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 100ml red wine
- 100ml beef stock (a cube is fine here)
- 1 red onion
- 2 rashers back bacon
- 1 clove garlic
Ok, so start of by shredding your beef and then leave it to one side. Try not to eat most of it while cooking the rest of the Ragu. Next, thinly slice the onion and the garlic and cut the bacon into thin strips. In a little oil in a deep pan, fry the onion, garlic and bacon. Once the onions have sweated down a little add the tomatoes, wine, Worcestershire sauce, balsamic, beef stock and paprika. Give all of this a good stir and leave to reduce by at least half.
Once reduced, add the beef and reduce again, just so it thickens up. Now you have a choice, you can serve it with mash like I did, stick it through some pasta or, you can bung it in some tubs and freeze it ready for a quick meal when you’re in a hurry.