Thursday, January 3, 2008

The Old Switcheroo—Volcano Roast Beef

OK, since Volcano Chicken was such a megahit, I figured the concept could be expanded to different types of leftover meats. Thus was Volcano Roast Beef born.

All I did was to cut some leftover roast beef up into pieces about 1/4" wide and 1" long, bump up the leftover gravy with a can of chicken stock (since we ate most of the gravy with our roast beef dinner), and add about a cup of frozen peas. Dump that over some baking-powder biscuits in a lavalike manner and Voila!

If you don't know how to make gravy from a roast, here's a primer. Remember, you must make the gravy right after the roast comes out of the oven. You can't wait until you're about to make this recipe!

Gravy from a Roast
Juices at bottom of roasting pan
2T butter
2T flour
1 1/2 c. chicken or turkey stock (homemade or canned)
Salt and pepper

After the meat has been roasted, remove it to a grooved cutting board and cover it with aluminum foil to rest. Pour the pan juice into a fat separator or skim excess fat off the top of the liquid with a spoon.

Melt the butter in a sauce pan, then let it get a little brown. Not too much or it'll burn. Add the flour and cook this roux for a minute or two to get rid of the raw-flour flavor.

Add the juices to the pan, mixing steadily to avoid lumps. Then add the chicken or turkey stock and stir to blend. Keep stirring every once in a while until the gravy thickens.

Pour any accumulated liquids from the cutting board into the gravy. Season to taste with salt and pepper.

1 comment:

Jeena said...

Great post Laura the juices are so tasty from a roast thanks for the tips. :-)