Can I fix a chewy beef joint after it's already cooked and sliced?
Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy.
Editor's note: let's assume this is some kind of cut meant for roasting, presumably something with a fair amount of connective tissue.
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Stack the slices up neatly, tie them together with some string and either use a slow-cooker (crockpot), or steamer to finish the cooking
Cook for at least the amount of time it missed on plus about 5 to 10 minutes for it to get back up to cooking temperature
The other option is to cut it up and add use it to make a new stew or casserole
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