Take the beef slices out of the freezer and allow them to thaw in the refrigerator for a few hours or overnight. If you're in a hurry, you can use the defrost function on your microwave.
Preheat the Oven or Skillet:
Oven method: Preheat your oven to 300°F .
Skillet method: Heat a non-stick skillet over medium heat.
Oven Reheating:
Place the thawed beef slices on a baking sheet lined with parchment paper or aluminum foil.
Cover the beef with aluminum foil to prevent it from drying out.
Reheat in the oven for about 10–15 minutes, or until warmed through. If you like a crispier texture, you can remove the foil during the last 2–3 minutes.
Skillet Reheating:
Lightly oil the skillet or add a little butter to prevent sticking.
Place the beef slices in the skillet, cooking for 2-3 minutes on each side until heated through. Be careful not to overcook and dry them out.
CHICKEN-
Thaw the Chicken:
For best results, move the chicken from the freezer to the refrigerator and allow it to thaw overnight.
If you're in a hurry, you can use the defrost function on your microwave.
Preheat the Oven
Oven method: Preheat your oven to 300°F
Oven Reheating:
Place the thawed chicken on a baking sheet lined with parchment paper or aluminum foil.
Cover with aluminum foil to keep it from drying out.
Reheat in the oven for 15–20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Oxtail/Ribs/Steak-
Thaw the Meat:
Refrigerator method: For the best results, thaw the oxtails, ribs, and steak in the refrigerator for 6-8 hours or overnight.
Quick thawing: If you're in a hurry, you can use the defrost function on your microwave or place the meat in a sealed bag and run cold water over it.
Preheat the Oven or Grill:
Oven method: Preheat your oven to 350°F (175°C).
Grill method: Preheat your grill to medium heat (about 350°F/175°C).
Oven Reheating:
For oxtails and ribs: Place the thawed oxtails or ribs on a baking sheet lined with aluminum foil. Add a bit of broth or water to prevent them from drying out, then cover with foil.
Reheat for 20-30 minutes, checking occasionally to ensure they don’t dry out. Uncover during the last 5–10 minutes if you want a crispy texture.
For steak: Place the steak on a baking sheet, and cover loosely with foil to keep moisture in. Reheat for 10-15 minutes, depending on thickness, flipping halfway through. For a crispy crust, remove the foil during the last few minutes.
Grill Reheating:
For oxtails and ribs: Place the thawed oxtails or ribs on the grill and cover with the lid. Reheat for 10-15 minutes, turning occasionally to heat evenly. You can brush with sauce or glaze in the last few minutes for added flavor.
For steak: Grill the steak for 3-5 minutes on each side, depending on your preferred doneness. Be cautious not to overcook it.
Check Temperature:
Use a meat thermometer to ensure the meat reaches an internal temperature of 165°F (74°C) for safe reheating.
