I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven.
Not that result was dissapointing, but it is definitely far from what I've expected. It tastes more like, well, cold boiled pork. So its very dry.
My question is - can I "save" the situation and convert already baked chunk of meat to something that tastes let it put this way more soft?