I made a brisket recipe from a 2001 NY Times article last night. It called for braising the brisket in
a sauce of crushed tomatoes, onions and white wine. I have tons of sauce left. I sliced the brisket, but
my question is should I store the brisket with the sauce, or should I store them separately?
I did store them in separate containers because of short rib recipe that I use from finecooking.com call for that and it works out great, but was wondering if I should treat brisket differently.