1 Leftover roast beef gravy, reheated to a full boil (212°F / 100°C)
Instructions
1. Slice cold roast beef into thin pieces and arrange on a warm serving platter.
2. In a small saucepan over medium-high heat, bring the reserved roast beef gravy to a full rolling boil (212°F / 100°C), stirring occasionally, until steaming vigorously and bubbling throughout, 3-5 minutes. Do not allow the meat to sit in the gravy on the heat source; the gravy is heated separately.
3. Pour the boiling gravy directly over the sliced beef on the platter and serve immediately. The beef should be warmed through by contact with the hot gravy alone — do not return the platter to the stove, as prolonged exposure to heat will cause the meat to become hard and tough.
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