What To Do With Off Cuts Of Beef

[dieseldick]

my step sons work in a restaurant and the boss gives them about 2k of beef which is left over from when they cut the best parts off. i dont know which cuts off beef or what grade of beef etc, all i know is there are some great chunks of non fat beef in there and last week i made a big pot of lovely chilli con carne with it.

looking for new ideas ....advice please & recipies or link :)

[KARL]

Were I you I would find a way to mince a lot of it and with that there is a lot one can do - that would get around not knowing from which part of the carcase the meat comes. There is a book to be found somewhere containing a lot of recipes for mince (300 ?). Having said that, a restaurant is unlikely to buy in things like flank, neck, etc. so likely the offcuts are from tidying up better cuts, steaks, etc. for appearances/presentation's sake.

[EDDIE51]

Make your own beef burgers much better than shop made ones!

[Islay]

Stew, stir fry, burger, tartare, fricasse

[tamborine]

Beef stew, curry, shepherds pie, bolognese, greek stifado.

[dannyk13]

Mince half and dice the other half .

[scooping]

Tamborine: Shepherd's Pie is made with lamb. Cottage Pie with beef.

[tamborine]

Ooops, youre right sry

[Buenchico]

I'd reach for the red wine and casserole the beef with some mushrooms, onions, etc for an approximation of a classic Beef Bourguignon. (I tend to make up my own recipes as I go along but if you want a 'proper' one, try this: https://www.bbcgoodfood.com/recipes/853637/beef-bourguignon )

If you happen to have some brandy handy . . .
http://www.bbc.co.uk/food/recipes/beefstroganoffwithsa_89439
(You can use red wine instead though,for a roughly similar meal)

Using white wine (although I've done something similar with red):
https://www.bbcgoodfood.com/recipes/180653/beef-goulash

[Islay]

I wouldn't like to be this restaurants accountant, those offcuts are all useable, and should be made into other dishes to sell!
Every restaurant I have ever work have used these offcuts up!