I'm one of those folks that makes lunch ahead of time earlier in the week. Whenever I'm in the mood for beef I usually tend to go with braised shortribs. But, lately I've been thinking about having something with more bite and I also seem to be in an extremely lazy state that I don't want to heat up more than 1 dish for lunch. So, I've been thinking of a cold beef dish that has nice chunks of beef.
Is this even possible? First though was go to with a raw dish, but that's not going to last a week. Thinking of existing methods, they all seem to involve having the beef in shreds or thin slices. Thought of taking the simple route and just cooking up some rib-eye and cutting it, but that's going to end up a dry disaster. Maybe render the fat out to use in a grain dish and throw in the beef?
Thoughts and suggestions?