Yesterday's roast beef I slice cold from the fridge

After Sunday a piece of roast beef sits in the fridge: the crust already cool, the meat smell quiet. Easy to leave it on the hob “let it warm while the kettle” — and the meat is back in the room’s warmth. I cool it quickly, put it under a lid in the cold, and next day I slice it cold: thin, with bread or with a salad.

Yesterday's roast beef I slice cold from the fridge. Yesterday’s lamb is another note; Sunday’s chicken its own; roast veg another story. Here it’s beef after the oven: next day in cold slices or reheated until steaming hot — not a joint on the ring until midday.

In the cold after a quick cool-down it keeps two or three days. If I eat it hot — I bring it to steam in a pan or the oven, not “just warm”. A portion I’ve already reheated I don’t put back “for tomorrow again”. If the smell is sour, slimy or a grey film — into the bin, not on the plate. I don’t leave cooked meat on the hob overnight “just because”.

I don’t need roast beef that cools and heats in patches on the hob. I need a piece from the fridge that I slice cold for supper or bring to steam once. At yours does yesterday’s roast beef reach the cold — or already sit on the ring until midday?