I personally love leftovers. Stews, soups, lasagna, stuffing, vegetables… all great reheated as is the next day. One thing I’m really picky about, though, is reheated meat. When I was a kid, I refused to eat it, and would only really have leftover chicken in chicken sandwiches (the BEST by the way!). I find that the reheating process changes the taste of the meat, and I don’t like that. I will eat the meat cold, in a sandwich, but that’s about it.
Saturday night, I made my first roast beef dinner ever. I bought 1 kg of silverside of beef, and roasted it with salt and pepper, fresh thyme and bay, carrots, celery, onion and cloves of garlic (which would later be used as gravy).
This, with roasted potatoes and carrots, steamed brocoli, gravy, and, of course, Yorkshire puddings, made for a most fantastic Saturday night dinner. The only problem is that there was only two of us, so I was left with a pound of leftover beef. Yes, we could have hot roast beef sandwiches. Yes, we could have cold roast beef sandwiches. We could even just reheat the dinner up again for tonight, but I wanted to try something new. And, because it’s cold outside, why not make a soup?
I’m a lover of beef and barley soup, so why not try my own? I found this recipe to use as inspiration, then used my experience and cooking common sense to create the recipe below.
Leftover Roast Beef and Barley Soup
*serves 6 + some leftovers
1 lb. cooked roast beef, cut into small pieces (leftover brisket would work well here too)
200mL leftover beef gravy
2 tbsp Olive Oil
3 cloves of garlic
2 carrots with skin on, washed and chopped
2 sticks of celery, chopped
1 large onion, chopped
8 Chestnut (aka Crimini) mushrooms stalks removed, chopped
a bunch of flat leaf parsley, roughly chopped
a small bunch of fresh thyme
2 bay leaves
1 tin of tomatoes
2 medium waxy potatoes, peeled and cut into small cubes
3/4 cup (US) of pearl barley (equal to 180 mL)
1.4 litres of water (equal to 6 US cups)
pinch each of salt and pepper
1. In a large pot, sauté the garlic, carrots, onions, and celery in olive oil for 5 minutes. Add the mushrooms to this and sauté for another 5 minutes. Season with salt and pepper.
2. Add all remaining ingredients to your vegetables and stir. Bring to a boil, then simmer for about two hours, or until the barley is cooked and the potatoes are soft (but don’t fall apart). You will need to remove the Bay leaves and thyme stalks. Season with salt and pepper to taste.
This was delicious! We had it for dinner last night, and I took it to school for lunch today. It’s very flavourful, thick and hearty. Just what you would expect 🙂
What’s your favourite thing to do with leftover beef?
What’s your favourite cold weather soup?