Transforming Leftovers: Beef & Broccoli

Beef & Broccoli Leftovers Transformed

Beef & Broccoli Leftovers Transformed

I am all about leftovers. Even if they don’t look like much or I’m tired of a dish or didn’t like it much the first time, I save them. They can be transformed!

This time, we had rosemary pot roast leftovers. Now that was a delicious dish to start with, but by the time we were finished with it the first time all that was left was the onion gravy, some carrots, and a tiny bit of the meat, some bones and cartilage. It was really mushy and hardly a meal in it’s own right. Add some broccoli, though, and it starts to look like something.

Here’s how to make the meal.

Beef & Broccoli Cooking

Beef & Broccoli Cooking

  1. Take out the large pieces of cartilage and bone, and put them in a freezer bag marked “beef bones for stock.” Do this whenever you have leftover beef bones or cartilage, and when you have enough for a pot of stock, make your stock!
  2. Dump the leftovers in a cast iron pan, and start them heating up. If you need more liquid, add some beef stock, dry red wine, or water. I added about 1/2 cup of beef broth, which was left over from a quick soup I made another day.
  3. Chop up three heads of broccoli into florets, then peeled the stalks and chopped them up. Make sure you get all the dark green fibrous parts off of the stalks.
  4. Put the chopped stalks into the pan with the pot roast leftovers. Cover (I use a plate or a steel lid from another pan) and let simmer until they are nearly tender.
  5. Add the broccoli florets, cover, and simmer until they are dark green and easy to slice with your spatula.

There you have it – a delicious 10 minute meal!

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