What can I do with leftover (not very tasty) roast top rump?

[StrawberryJamPlease]

I bought a lovely big joint thinking we could have sandwiches and salads for the next few days. However it wasn't very tasty and was a bit tough

Is there anything I can do with the remaining meat which will disguise it so my family will eat it?

Any ideas gratefully received.

Hmm, could you slice it into strips and marinade it in lime juice, garlic, paprika, chili, cumin, that sort of thing, and heat it very quickly in a griddle for fajitas? I'm thinking the lime might tenderise it a bit.

Cottage pie? If you have some means of mincing it. Or you could chop it smallish and add it to a vegetable curry.

Top rump is practically silverside (which is best braised) and the supermarkets sell it as roasting meat which makes us think we're terrible cooks when it isn't necessarily so!
Do not be downhearted. Sliced very thinly it will be fine.
Slice as thinly as possible while cold, then warm through in (red wine, onions, dab of something tasty) gravy and serve in giant Yorkshires as an 'informal' roast. Or heat through in just stock and serve with a yummy peppercorn sauce over it.
You can cube it and use it for curry or whatever but really it will never become less tough so slicing thinly is the way to go.

I never knew that about silverside. My mum always roasted silverside and it was like bloody leather. Put me off ever attempting roast beef.

Thanks Twisted. I was really hopeful it would be lovely (as it was expensive).

For future, what joints should I get for lovely, melt-in-the-mouth, roast beef?

I did think of mincing it and making cottage pie Gasp. But how would I make it?

I make the Thai style roast beef salad with leftover roast beef. I already buy a larger joint than I would need because everybody loves it, maybe more than the roast itself.

StrawberryJamPlease (great name!), I have to say I've never made cottage pie with leftover beef myself. However, I assume you'd fry some onions, maybe add chopped carrots and/or other veg, add some sort of stock or gravy (including thickening), simmer for a bit till vegetables are soft, stir the minced beef in and then top with mash and bake as normal until all piping hot and browned on top.

You need to make Monday Pie - bloody love the stuff.

I would use the leftovers in a curry or a soup.
For roasting joints I use rib. Silverside/topside best to slow roast in some stock for a few hours.

Sirloin or rib roast well.

Topside, Silverside and toprump (which isn't a real cut i.m.o.) should be braised.

I always do shepherd's pie/cottage pie with roast leftovers

www.bbc.co.uk/food/recipes/roux_family_shepherds_61889

I use a food processor to chop of meat

You must follow the advice of Igneococcus. That Thai recipe from the Guardian is the bee's knees.

Stovies www.stovies.com/