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.

  • What cut exactly was this "joint", and how did you slice it? Across the grain? How thick are the slices?
    – SAJ14SAJ
    Feb 22, 2014 at 19:54
  • pictures would be very helpful Feb 22, 2014 at 23:13
  • 1
    I think we should probably answer this assuming that it was a cut meant for roasting, which as far as I know is generally what "joint" means in British English. Something with connective tissue. I don't think this is a duplicate of existing questions, because it's asking how to salvage it afterward, not how to cook it properly in the first place. Dave, I'm editing that into your question; feel free to change it if it's not accurate.
    – Cascabel
    Feb 22, 2014 at 23:27
  • We still need to know what the cut was... it may be selection that is the primary issue. High connective tissue is contraindicated except for braising or long low and slow; low connective tissue like filet that is overcooked is essentially unsalvagable. Then there are the roasts where cooking technique and carving technique come together to create the final result.
    – SAJ14SAJ
    Feb 22, 2014 at 23:48
  • @SAJ14SAJ I did guess high connective tissue - do you actually need to know which specific high connective tissue cut it is?
    – Cascabel
    Feb 23, 2014 at 0:28

1 Answer 1


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

  • 1
    Slow cooker with no liquid? Feb 24, 2014 at 5:42

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