This is proving such a useful principle it's worth highlighting.
Last winter, Joyce Goldstein published a recipe article, "Veal in wine-rosemary juices." Typical Italian braise with wine and savory ingredients. Goldstein stressed versatility: The flavorful cooked juices make a fine sauce over pasta with optional cheese, the meat served separately. Or you can chop the cooked meat and combine with the juices (which I did), again good with noodles and cheese.
This is serious comfort-food territory, and such cooking also stores and reheats very well. No only was it delicious, but microwaveable frozen portions later joined frozen onion soups in deliveries to two sick friends. (Both recovered immediately.)
I thought the idea might work with precooked meats and it did, better than I expected. The flavors "took" despite briefer acquaintance of ingredients than when the meat is cooked from raw.
Local warehouse-type stores have been offering Brazilian canned cooked beef. Labels reported honest ingredients and low fat content, so I tried both brands and they were of good quality. (One brand adds starch for rudimentary "gravy," the other is brisket pieces in broth.) This leads to the obvious question of what to do with it that tastes very good? (Morrison Wood found cooked chicken in jars and used a case of it trying to make something interesting, with some success. Sixty years ago.) I have experience using canned fish and poultry, but not canned beef.
The best use so far was with wine-rosemary juices, pre-cooked then gently simmered with the canned meat.
Few handfuls chopped leek and shallot (to give the "juices" soul) into heavy saucepan with some chicken stock (maybe half the volume of the vegetables), simmer 15-20 minutes to begin cooking things down. Add generous chopped fresh rosemary leaves* (small handful, or generous tablespoon), a grind or two of black pepper, and red wine, say a little less volume than what's already in the pot. I happened to use the bottom of a 1996 Echézeaux opened the day before, which worked excellently, but any rich red wine you like to drink should serve. Bring this to boil and keep at moderate heat, uncovered, for 40 minutes or so. Keep an eye on it and stir occasionally so it doesn't burn. Point is both to cook the ingredients together and to reduce the liquid a bit. Important: As with other recipes using canned foods, do not add salt until the end if ever: in this case I never did, because the canned meat had more than enough salt (as I'd expected from the sodium content on the label). The final ingredient was two 12-ounce (340g) cans of the beef with "gravy." Returned to boil, simmered gently an hour or so (gently so as not to break up the meat too much, since it's already cooked).
The juices had good consistency and the sweet onionoids offset the wine's acid (it was a '96 Burg after all). You might want to taste for this along the way, adjusting ingredients accordingly. (I didn't, I just relied on past experience with stew proportions. There's a classic German stew, by the way, that is simplicity itself: Equal weights beef, leeks, and beer. Chop appropriately and stew together until done; salt to taste.)
Right after making it, this went exquisitely over linguine noodles.
*Rosemary in my experience is the easiest herb to grow, it's hardy and it even looks nice. Therefore fresh rosemary can be easy to have. Friends with a Volkswagen-sized bush of it pick long sprigs, layer them over a charcoal grill, add boneless chicken thigh cuts, cover and smoke for a glorious cheap flavorful starting point in quick meals.