FoodBanter.com - View Single Post

jmcquown[_2_]

On 1/13/2019 12:26 AM, U.S. Janet B. wrote:
> On Sat, 12 Jan 2019 20:06:59 -0500, wrote:
>
>> So say I'm in the mood for a nice roast beef dinner, but can't make an entire
>> roast as it's just for me. I go to the grocery and the deli has some nice rare
>> roast beef. I have them slice me off a one inch slice and take it home. I cook
>> some potatoes and veggies. What's the best way to warm up the meat? Under a
>> broiler? In the microwave? I'dd llike it to stay as rare as possible. Thanks.
>>
>
> pick up a packet of au jus mix. Make the mix and when hot quickly
> submerge the beef for a very brief time and then remove the meat. It
> should have gotten hot without changing the texture or doneness.
> Normally I would say to submerge the meat in the gravy from the roast
> but you don't have that.
> Janet US
>
That's an excellent suggestion!

Jill