Beef Recipe

[Forty Rod SASS 3935]

I bought a pound of Fry's /Kroger pre cooked and sliced Private Selection Angus Roast Beef.  The sample they gave me was delicious.  It would be great for a cold sandwich, but I want a hot meal.

 

I need some suggestions because I don't remember ever buying anything like this before.

 

If I nuke it to heat it up will it over-cook?  What side dishes and condiments  do you recommend  (I'm tired of the same old mustard / brown gravy / niblets / etc that has become boring no matter how easy it is.)

 

I was thinking steamed asparagus, sauteed mushrooms, red potatoes or buttered cauliflower...or a salad...I don't know.  I'm fishing in strange waters here.  I have a pile of  red delicious and Granny Smith apples and some bacon for a pie (if you haven't tried bacon and apple pie you are sadly missing a marvelous treat.  It goes well with sharp cheddar cheese on the side) but I'm also getting lazy.

 

I'm open to anything, more opener (Iwas an English major and teacher) if it's easy.

 

Thanks

[Marshal Mo Hare, SASS #45984]

Only thing I know about nuking precooked meat i cover with a wet paper towel.

 

 

how bout that. A complete sentence!

Edited February 1 by Marshal Mo Hare, SASS #45984

[Irish Pat]

when heating a. day old hamburger patty for a sandwich always put it in a skillet with water or nuke it wrapped in wet paper towels so it doesn’t dry out

 

[Irish Pat]

put you beef in a crock pot with a can of mushroom or french onion soup and let it heat slowly 

[Subdeacon Joe]

I think nuking it would quickly overcook the meat and make it rubbery.

 

If it's thin sliced you could lay it over the potatoes,  cauliflower,  or rice to heat it. Maybe ladle the mushrooms over the meat. 

 

Or make up a jus (no, you don't makean au jus, you make the jus to au the meat.  Au jus is the 5 dollar way of say "with juice") to quickly dip the meat in to warm it up.

 

Just my ha'penny of input. 

 

 

[Choctaw Jack]

We make  sort of a Philly sandwich by slicing onions, peppers, and green Chiles and sauteeing them in a little olive oil until about al dente, then adding strips of the pre-cooked beef until warm. Then transfer the mixture to a toasted hoagie roll and add a slice of mozzarella on top.

My daughter likes to add the cheese while cooking, but it doesn't matter to me.

Occasionally I will add marinara to the filling before putting the cheese on top, sort of an Italian sandwich. 

Choctaw

[Dapper Dave]

Never reheat beef in the nuker, dry and rubbery. I vote for reheating slowly in a pan with the mushrooms and onions, with some liquid like beef stock in the pan to keep the meat hydrated. 

[Forty Rod SASS 3935]

Going to take some of all this and see how well (or lousy) I do.  I'll add the onions and mushrooms after the meat is well on its way and a dash of Kay's Best Garlicky Seasoning ( a great local product).  I have some bone both and will add the asparagus wrapped in bacon and steamed in water and butter as a side.

 

The spuds and cauliflower can wait a day longer.

 

Thnaks for the suggestions and hints.

[J-BAR #18287]

Listeria bacteria can multiply at refrigerator temperatures.  Pre-sliced deli meats are one of the more risky foods for Listeria;  the longer you keep it in the fridge, the higher the risk.  Microwave ovens do not heat the food uniformly- you get hot spots and cold spots,  which is why, when you nuke soups and stews, you stir them while heating them.

 

If I were using up pre-sliced and precooked beef, I would put it in a crockpot with some pepperoncini peppers,  or make an oven stew with potatoes and carrots.  Use a thermometer to make sure it reaches 165 degrees F.  That's the magic number to kill pathogenic bacteria, including Listeria.

[Smokin Gator SASS #29736]

I would probably just make hit roast beef sandwiches with that beef.

[Blackwater 53393]

I take things sliced roast beef or ham and roll it up tightly. I slice onion, bell pepper, mushrooms, and some garlic and sauté it in Worstershire sauce and butter. Just as the onion starts growing translucent, I slice up the rolled meat and stir it into the sauté.

 

Serve it as an open faced sandwich over your favorite bread, toasted, and cover it with your preferred cheese!

 

I often use a little extra Worstershire and a small amount of beef or chicken stock so that I have some extra au ju to pour over the sandwich!

 

This is fabulous served with steak fries or onion rings!!

[Rip Snorter]

3 minutes ago, The Old ways said:

Been perfecting this recipe for years. This is the best it’s been:

Marinade:
1 cup soy sauce
3 tablespoons sesame oil
5 tablespoons chili garlic sauce
1/2 cup brown sugar
1/2 cup chopped cilantro
4 bunches of fresh pearl onions, tops copped, onion bulbs left whole
1/8 cup chopped fresh ginger
3 tablespoons black pepper
4 cloves of garlic, minced

 

Directions:

Combine all ingredients into large bowl and mix. Place 8-12 beef chuck flanken ribs into marinade along with onions. Combine and set in refrigerator to marinade for minimum 4 hours.

Grill on high heat, 4-6 minutes per side, turning only once. Slice into single riblets after resting meat for 10 minutes.

 

I decipher recipes pretty well - sounds like a winner.  Will give it a try, thanks for sharing!

[Wild Eagle]

To reheat the meat, just wrap it loosely in aluminum foil with about a tablespoon of water and put it in the oven at 275 degrees F for about 15-20 minutes.  Keeps the meat moist and tender.  

[Bad Bascomb, SASS # 47,494]

  As a side complement to any meat, we have learned to enjoy following: 

Melt tbsp coconut oil in pan, saute thinly sliced mushrooms, onion and asparagus

(smaller the stalk the better, and inch-long pieces).  If available, some chopped baby bok choy, and bell pepper slices.

Season liberally with ground black pepper, sea salt and garlic powder. 

 

Quick and easy, and fast cleanup.

[Forty Rod SASS 3935]

12 hours ago, Blackwater 53393 said:

I take things sliced roast beef or ham and roll it up tightly. I slice onion, bell pepper, mushrooms, and some garlic and sauté it in Worstershire sauce and butter. Just as the onion starts growing translucent, I slice up the rolled meat and stir it into the sauté.

 

Serve it as an open faced sandwich over your favorite bread, toasted, and cover it with your preferred cheese!

 

I often use a little extra Worstershire and a small amount of beef or chicken stock so that I have some extra au ju to pour over the sandwich!

 

This is fabulous served with steak fries or onion rings!!

used this recipe simply because I had all the ingredients.  It's a keeper.

 

Thanks to Blackwater.  I feel like we're related somehow.  We think alike so often.