heating cold beef

crisgal | 12:10 Tue 28th Dec 2010 | Food & Drink

18 Answers

i whave a really good joint of tender beef, previously frozen. We're all sick of rast dinners so i want to make hot beef baguettes with fried onions. My question is, how do i heat the beef without it going tough?
If i were having a dinner i would gently heat in the gravy.
My husband says it will be fine cold, but i think it should be served warm.
What do you think?

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ummmm

Previously 'cooked' and then frozen?

crisgal

Question Author

yes, sorry, roasted and then frozen, now defrosted. ♥

woofgang

I think gently heating in a small amount of gravy would work. You could also, if you like the onions really well cooked, get them cooking down then turn down the heat and lay in the beef, cover with the onion and cover the pan.

pastafreak

If you time it so the baguettes,fried onions and gravy are all piping hot when you are ready to assemble -then that should be enough to warm the beef without toughening it.

ummmm

I would go along with Pastas suggestion.

How was the beef cooked to start with? Rare, medium?

237SJ

In the States they add cheese and it`s called a Philly Cheesesteak. You can google it. They cut the beef into very fine strips and heat it on a hot oiled griddle. They fry the onions alongside then add cheese. It`s lovely although they do use that disgusting fake cheese there which anyone sane would substitute with real cheese. This would work with previously cooked beef.

crisgal

Question Author

well, sadly, it is a litle over done - although still tender. (had a senior moment whilst it was cooking!)
Would you have gravy in the baguettes then?

pastafreak

Have the beef out for an hour or so-so it is at room temperature. Then it won't affect the temperature of the other elements.

boxtops

I wouldn't but I would have heated the meat in a Pyrex dish or similar with a lid, so it didn't go too dry.

TheWinner

I would cut the beef as thin as you can. Heat a frying pan with just a little bit of oil. Peel an onion, leave it whole and cut down into thin rings. Break the onions into separate rings and add the onions to the pan, keep the heat low and gently fry the onion on one side. Turn the onions, add the beef and put a lid on the pan (important, it keeps everything hot and stops it going dry) and continue to fry on a gentle heat, turn everything over and give it another few minutes. Make sure everything is hot and cooked, but not burnt.

woofgang

i would drain the slices but leave them moist. IN New Jersey, beef gravy is served alongside a steak or salt beef sandwich, its called a french dip.

ummmm

Personally, I would leave it out so it's not cold. Get all the other stuff ready...thinly slice the beef, as thin as possible...and at the last minute quickly put it in a really really hot griddle pan. That way it will heat in seconds.

pastafreak

My mum used to make open-faced roast beef sandwiches.........thick slice of wooly white bread-buttered....slices of beef....hot gravy. Eat with knife and fork.
I just liked the gravy-soaked bread.........

crisgal

Question Author

ooh, i don't know whether to go for the gravy option, or the fried-with-onions! They both sound lovely.
I can't quite imagine the cheese and beef - although we do eat them together on a burger don't we?

boxtops

My dad always used to add the dripping, cold, too - yum - you don't see that nowadays!