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Home Cooking

Best way to store and re-heat ossobuco or any other braised meat

AngeloSc | Nov 18, 201803:13 AM     12

Hi,

I have cooked ossobuco alla milanese in a le creuset dutch oven in the past, following the recipe by Martha Stewart attached in the video. It was delicious, but of course it takes a few hours of cooking in the oven.
I would like to make it for friends, for dinner, preparing it in advance (the night before). Does anybody have any experience on storing braises overnight and reheating them? Would you just put them in the refrigerator, with the dutch oven, and then reheat on the stove or better in the oven? I would like of course to preserve the tenderness of the meat.

I guess it can be generalised to any other braise or stew.

My dutch oven is also a bit too small for 5 shanks, so I wonder if it is fine to use a larger 32cm saute pan with lid (which is shallower though), or maybe I should just make 3 in the casserole/dutch oven and 2 in the pan.

Thank you guys! I hope the discussion is of interest for somebody else.

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