tough re-heated roast beef-why?

[doodle]

Hey everyone I have a question that needs your help!

I slow roasted a 24 lb inside round (8 hours at 250) and it was amazing when first cooked.

I sliced the remains thinly and put in ovenable containers (8 oz portions) with enough au jus to [U]partly[U] cover the meat.

I then froze and re-heated a portion (45 min at 300) but it was tough and dry.

Why did this happen and how do I avoid it in the future?

Did it have something to do with the way I re-heated or ???

thanks-doodle

[mcnerd]

I don't do that much reheating in the oven, but 45 minutes at 300F seems a long time and seem to me you would be cooking it thoroughly again and drying it out. I would think 10-15 minutes would be sufficient time for it to be warmed to the center, less if they were thin slices.

[faster]

For some reason, refrigerating roasted meats tends to harden them. What I often do is slice off the edges of a slightly under-done roast and eat them that day (can't do this with pork). The rest is medium rare to rare. When I take it out of the fridge, I slice it thin, and make something like Beef Stroganoff out of it. When I do that, I add the beef, sliced into bite-sized squares, near the end of the cooking, just long enough to heat it through. If it's really too rare, cook a bit longer; beef in stroganoff is supposed to be slightly pink.

I think it's always best to refrigerate the meat in one piece, but when using it again, slice it thin and reheat only "enough." I wouldn't put a roast back in the oven for 45 minutes, even if it was rare inside.

If the meat is rare, but done enough that it doesn't need more cooking, it can be sliced into sandwich meat, too, and eaten cold with other goodies on your sandwich. Delicious.

Another excellent use for leftover roast beef is to make a stew or soup. Slice it thin, cut into bite-sized squares, and add your other favorite soup/stew ingredients. I find that adding some greens to soups and stews gives them a marvellous new flavor - and ups the nutrition hugely! Cilantro and parsley are superb choices, but spinach or any dark green leaves, will do fine. I like to fry the beef squares rapidly in VERY hot oil till browned - adds flavor to the soup or stew. I prefer using the peeler to shave carrots - they cook faster and look really nice, too. Liquid Smoke can turn ANY soup or stew into ambrosia.

The less heat you use to revitalize refrigerated roast meat, the better. Unless what you WANT is crisp meat, as I just mentioned here. Just be sure that pork is ALWAYS thoroughly cooked. Reheated roast should always be done VERY gently.

[Drama Queen]

If you freeze a lot of food, whether raw or cooked, invest in a FoodSaver. (http://www.foodsaver.com/index.aspx?promo=G8FPALL&gclid=CIuVzu7M3JgCFSXaDAodthRIdA) Click on the name. I don't think there is a more valuable appliance made. You can get them cheaper at Costco.

When you freeze meat in thin slices in a container, you run the risk of air getting in and causing freezer burn, deterioration, and dryness. The vacuum sealing from the FoodSaver will eliminate that problem. I always make enough to freeze a couple of portions for quick meals and never had anything dry out. When you take the vacuum sealed bag out of the freezer, thaw for a couple of hours, then place the bag in a pot of simmering water. The food inside the bag heats through and no air gets into the bag.

You can also reheat in your microwave oven, just slit the bag and lay on a dish so it doesn't leak. 2 minutes should do it.

When you reheated the slices of beef, 45 min at 300 is a very long time. Was the beef covered in the oven?

[bbally]

I sliced the remains thinly and put in ovenable containers (8 oz portions) with enough au jus to [U]partly[U] cover the meat.

I then froze and re-heated a portion (45 min at 300) but it was tough and dry.
Why did this happen and how do I avoid it in the future?
Did it have something to do with the way I re-heated or ???


Best to use a thermometer when reheating. Bring the beef up to 145 F and hold it there for about 15 minutes. If it goes over 155 F it will tighten up. If it tightens up you will need to braise it for about 1.5 hours to get it to let go and loosen up.

[Big Daddy's House]

This also happens to steak and pork chops.

They're tender when first cooked, but one night in the fridge makes them feel as tough as an aligator steak!!

[jimbo]

If I freeze leftover meat, I do not slice it. I cut it into meal size portions and freeze whole. Slice after reheating. Slicing allows too much oxygen to get to the meat. Also, I would freeze the sauce separately. Ice cube trays work well for this. A quick microwave will thaw the meat and sauce and bring it to eating temperature.

45 minutes at 300 would cook 8 oz to very well done from room temperature. leaving it tough and dry.
I also never buy sliced deli meats or cheese for the same reasons. The cuts will last far longer if kept in large portions. That is one reason you never see sliced cold cuts in a deli showcase.

[saltworks]

maybe the meat was not sealed correctly when frozen, therefore dried out or got freezer burn?

[MrPolarZero]

I think that it would be better if you thaw the meat first before reheating. This would lessen the heat that you will require for the oven and help you avoid overheating the meat.

[_GG_]

This also happens to steak and pork chops.

They're tender when first cooked, but one night in the fridge makes them feel as tough as an aligator steak!!

Yes yes yes!

Only way I know to prevent this happening is to allow the meat to cool fully to room temp before putting it in the freezer and then allowing it to come back up to room temp slowly before reheating...and as it is already at room temp it will not need a great amount of time. Think of reheating as just getting the food to a safe temp. Go for 75 degrees c and you're safe.

What this method does is prevent the muscle being shocked by the sudden change in temp. Think about what happens when you add meat to a hot pan. Take fish for example...most people either score the skin with a knife or press a spatula of the fish when it goes in the pan to prevent it curling up. It is simply the muscle contracting.

This will happen if you shock the meat with cold as well so treat it gently and it will be gentle back :-)