One of the best things about cooking a big joint of meat is the leftovers!
I enjoy the challenge of coming up with tasting, new ways to use my leftovers.
This week I slow cooked a lovely piece of silverside beef. Whenever I cook a joint of beef I always cook it in the slow cooker. I find that the meat is much more tender and love how it is almost impossible to slice because it so moist and lean. Plus the juices that are left in the slow cooker makes the most delicious gravy!
This week I wanted to try something a bit different that would be a real winter warmer!
I had a look through some of my cook books and in Jamie Oliver's Save with Jamie was a Mexican chili beef that sounded delicious!
However when I looked in my cupboard and fridge I was missing quite a few ingredients.
As I normally do, I added a few new ingredients and took a few off and created a new dish!
This is what I came up with...
Spicy Beef with Creamy Mash
500g leftover beef
2 400g tins of chopped tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried coriander leaf
1/2 tsp cayenne pepper
4 tbsp of left over gravy or a beef stock cube
1 - Gently fry the onion and garlic in some olive oil until the onions are soft
2 - Add the tinned tomatoes and bring to the boil
3 - Once boiling, turn the heat down to simmer and add all of the spices one at a time
4 - Add the coriander leaf and mix in
5 - Slice the beef into strips and add to the sauce, stirring it in so that all of the meat is covered
6 - Leave over a low heat for 20 minutes. This time allows the meat to absorb the juices from the tomatoes and the flavours from the spices
Serve with either creamy mashed potatoes or rice.
The spices give this dish a real kick and transforms the leftover beef into a tasty new meal!
This recipe is my entry for the chance to win £750 to spend at coopelectricalshop.co.uk