Barbecued Beef(Great Way To Use Leftover, Cold Roast Beef)
A savory, smoky barbecue dish using leftover roast beef, featuring a tangy, sweet, and mildly spicy sauce that pairs well with casual gatherings or family dinners.
Ingredients
- 1.5 to 2 cups cooked roast beef, cut into strips ⓘ
- 2 Tbsp. sugar ⓘ
- 2 Tbsp. vinegar ⓘ
- 2 tsp. prepared mustard ⓘ
- 2 tsp. lemon juice ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. paprika ⓘ
- 1/4 tsp. pepper ⓘ
- 3/4 cup cold water ⓘ
- 4 Tbsp. butter ⓘ
- 1 medium onion, sliced thin ⓘ
- 1/4 green pepper, sliced ⓘ
- 1/2 cup catsup ⓘ
- parsley (optional) ⓘ
- celery leaves (optional) ⓘ
Instructions
- Combine sugar, vinegar, mustard, lemon juice, salt, paprika, pepper, cold water, butter, onion slices, and green pepper in a saucepan.
- Simmer, uncovered, for 20 minutes.
- Add catsup and cooked roast beef strips to the sauce.
- Refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a bit of hot sauce to the mixture. If you don’t have green pepper, feel free to substitute with diced bell peppers or even jalapeños for a kick. Using leftover roast beef works best here, but you can also use shredded rotisserie chicken as a variation. This dish is perfect for using up your leftovers creatively.
Serving Suggestions
Serve the barbecued beef on toasted hamburger buns or over rice for a satisfying meal. It pairs beautifully with coleslaw or a side of baked beans for a complete barbecue experience. Garnish with parsley or celery leaves for a fresh touch. This recipe is also versatile enough to be served alongside other American recipes for a hearty family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mixture in a saucepan over low heat, stirring occasionally, until warmed through. You can also microwave individual portions in a covered dish for about 1-2 minutes, ensuring it's heated evenly to preserve flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef(Great Way To Use Leftover, Cold Roast Beef) contains roughly 615 calories, with 20g protein, 38g carbohydrates, and 48g fat. It is an excellent source of iron (156% of the Daily Value), vitamin C (88% of the Daily Value), and dietary fiber (74% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 728mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beef instead of leftover roast beef?
While this recipe is designed for leftover roast beef, you can cook fresh beef strips in a skillet until browned before adding them to the sauce. Just ensure they are cooked through, as the simmering will only heat them rather than cook them completely.
What can I use instead of catsup?
If you don't have catsup on hand, barbecue sauce can be a great substitute, or you can make your own by mixing tomato paste with vinegar, sugar, and spices. This will give you a similar sweet and tangy flavor profile that complements the beef nicely.
Is this dish suitable for freezing?
Yes, this barbecued beef can be frozen for up to 2 months. Allow it to cool completely, then place it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and then warm it in a saucepan or microwave. This makes it an excellent make-ahead meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).