A question about a recipe: Nach Waxman's Brisket of Beef

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added 5 months ago

Yes, you can place it in a heavy pot, preferably a Dutch oven, and cook it on stove top on low heat. Make sure the meat is covered by the liquid. You can also place it in a slow cooker if you have one.

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ChefOno added 5 months ago

When reheating a braise, the key is to keep the heat low (i.e. braising temperature, sub-simmer) and the time short so as not to remelt the gelatin. I don't believe the pot or pan will make much if any difference except that it be covered (foil is okay) and avoid glass on the cooktop.

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louisez added 5 months ago

Preparing brisket a day ahead is a good idea -- flavors will blend and improve, and after refrigerating, fat is easy to remove. Preparing ahead and reheating is actually advantageous. Reheating on stovetop is fine (as per previous comments).

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