Leftover Roast Beef Travels South of the Border

In my pantry today:

  • 1.5 c sliced roast beef, cut into chunks
  • 1 14 oz can black beans, drained and rinsed
  • 1-1.5 c vegetable broth
  • 1-2 cloves garlic, thinly sliced
  • 1/2 c minced yellow onion
  • 1/2 lime, wedged
  • 4 tsp Taco Seasoning ganked from a boxed taco kit in the cupboard
  • 1/2 tsp turmeric
  • 1 tsp hot red chili powder
  • pinch asafoetida

leftoverroastbeefSo I wasn’t even really planning at its onset to write about what I assumed would be a boring, last-minute meal. I was under the MS weather yesterday and have no idea from whence this amazing creation came. Thanks have to go to my dad’s amazing 14lb roast beef — nothing would have ended up this tasty without it. I cut up about 1/2 of the leftovers he sent us home with, stuck the other half in the freezer then took a step back and regarded the pile of meat on the counter before me. We love Indian food, but obviously there really aren’t a lot of recipes there including cow. I had no way to make gravy and not enough of the ingredients needed to throw together a Thai salad. The options here were limited — but there was cooked rice in the fridge and beans in the cupboard!

Start out the same way I always do — garlic and onion in oil warming to M. Just before it gets to full on M, reduce the heat to ML and let cook for about ten minutes while you cut up the roast beef, drain/rinse the beans and then, say, empty the dishwasher. When you return to the pan dust in your seasonings and mix everything into a paste; scrape the bottom clean as you do this, adding in little drips of broth to help the process. Add in beans; when coated completely, add in broth little by little until beans are halfway covered. Turn heat to M as you do this until near-boiling. Top with diced roast beef and lime. Turn heat back to ML and cover pot; walk away for 5-10m while the limes cook onto things. Come back, remove limes and mix meat into broth, adding enough more to nearly cover things now. Bring to a low boil on M then reduce to MreallyL for a few hours, checking in once or twice to make sure all the meat remains covered in liquid. The meat ended up getting much more tender and flavoring the vegetable broth with the black beans and lime to come out in its own gravy. This was a lick-the-bowl good meal over rice and earned every one of its 5 spoons!

 

 

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