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Beef

Beef with Barolo -- the day before

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Beef with Barolo -- the day before

lentillady | Dec 20, 2011 10:39 AM

I'm making Lidia Bastianich's Beef Braised in Barolo for Christmas dinner and would like to cook the whole thing the day before. How would you save and then reheat it? This is basically a pot roast, so I'm thinking of just leaving the meat in the sauce in the pot overnight in the fridge, then bringing it to room temp the next morning and reheating in a low oven, adding more wine or stock if needed. Any other thoughts?

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