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Old 12-21-2008, 07:23 PM   #1
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ISO help reheating tough cuts of beef


First post here. I understand the low and slow cooking method for tough cuts of beef or even venison; that the meats own enzymes will break down tough connective tissue with very slow cooking, cooking in a 225 degree oven.

My question is about reheating leftovers. What is the best way to save the flavor and texture?



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Old 12-21-2008, 07:28 PM   #2
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Hi Roger.

I don't think normal reheating methods will make much of a difference in your results. You can successfully reheat soups, stews and braises in a microwave, an oven or a stove top.

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Old 12-21-2008, 09:30 PM   #3
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Slice the meat and add a little of the reserved cooking juice or beef broth...cover and reheat in covered skillet on top of stove or in a 350 degree oven until meat is warm.
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