if I cook a joint of beef now can i reheat it tmw or will it be tuff?

Answer 1

I wouldn't bother reheating it at all tomorrow.
If you do, it will obviously go that little bit tougher and certainly don't try to reheat in the microwave because it will go very dry.
If I was you I'd just slice it when cold and if you're planning a Sunday roast, just pour gravy over it.

Answer 2

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RE:
if I cook a joint of beef now can i reheat it tmw or will it be tuff?

Answer 3

I reheat roasts all the time. Usually I slice them up very thin and reheat in the Microwave. But you can reheat as is. Wrap well in aluminum foil and seal tightly. Put in oven at 300 for an hour or two.

No beef doesn't get tough when reheated. Nor does leg of lamb.

Answer 4

Best way is to slice cooked beef after it has stood for 20 minutes, cover it with cling film and refrigerate at 5 degrees. To reheat cover with gravy or foil. If you over heat at this stage then it will be 'tuff'.

Answer 5

You can reheat in gravy in the oven. Make gravy, slice beef, place in a large dish and cover. About half an hour at gas 4 and it will make the beef very tender

Answer 6

It would be better if you reheat it in the oven, because in the microwave (unless you slice it like the above person!) then it will all go very hard and tuff.....

So just heat it up in the oven that way it will keep most of its moisture...and so it won't be as tuff....and with gravy it will be amazing!

Answer 7

No it wont be at its best if you do this . The bets way to cook it is in the oven for the required period of time for the size of joint .
When it is cooked , wrap it tightly in foil as this will keep it warm for about half an hour and keep the juices in the meat .
After the half hour , remove from foil , slice and serve.
You could slice up whatever is left , keep it in the fridge in foil , and you can heat it in some gravy the next day in the microwave.

Answer 8

Your best bet would be to carve it once it's cold (You'll get more slices from said joint that way to) and then let it go up to room tempreture and serve with some good hot gravy, allowing the gravy to partially reheat the meat itself.

Answer 9

I always cook my joint of beef the day before, just to make it easier for myself when doing the roast dinner on Sunday. It doesn't go tough just 'cos you cooked it the day before. If it's tough meat, then it's tough meat, no matter when you cooked it.

If you refridgerate it after cooking til the next day, then it makes it easier for carving. After carving just reheat it in some gravy.

Answer 10

The best thing to do is make your hamburgers, and cook them from the freezer as required, It is very iffy to keep reheating cooked meat. I know it takes time, but better to be safe than sorry, good luck x