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Usually make brisket a day ahead. What about 2 days ahead ?

Food odyssea
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luvcookbooks
luvcookbooksSeptember 26, 2012
2 days is better than one in this case.
boulangere
boulangereSeptember 25, 2012
My favorite daube comes with the instruction to prepare it 3 days ahead, then re-heat and cool it each day before (finally) re-heating and serving the darling.
sexyLAMBCHOPx
sexyLAMBCHOPxSeptember 25, 2012
I say go for it. Skim the fat daily, reheat and enjoy!
Tarragon
TarragonSeptember 25, 2012
After it's done braising, I cool the whole thing, unsliced, in the liquid overnight. The next day I remove the fat from the liquid, slice the brisket thinly, and put back in the liquid. It can then be reheated and served anytime within the next day or 2.
Benny
BennySeptember 25, 2012
I do the very same thing. After braising for a few hours, let that thing cool and then sit refridgerated, over night, just as you took it out of the oven. The next day, de-fat the liquid (which is likely gelatinized), scoop the meat out. Re-heat the liquid, strain and reduce for a perfect sauce. Slice the cold brisquet and store as mentioned above.
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A Whole Foods Market Customer
A Whole Foods Market CustomerSeptember 25, 2012
I absolutely make mine two, even three, days ahead. I leave it whole and slice off what I need, then reheat it gently in the sauce. I even freeze the leftovers unsliced. (It slices so much more easily at room temperature than it does when it's hot. If it's refrigerator-cold, I use an electric knife; it's a little TOO firm to hand-slice easily at that temperature.)
amysarah
amysarahSeptember 25, 2012
I usually sear, then braise it on top of the stove for about 2 hrs, slice, then braise another hour or so until it's completely tender. If reheating a day or two later, I just reheat it in the sauce.
Food O.
Food O.September 25, 2012
Yes. I sear it before it spends about 3 to 4 hours in the oven. Do you agree that slicing it before reheating is better than slicing after it comes out of the oven?
amysarah
amysarahSeptember 25, 2012
Assuming you mean a pot roasted (braised) brisket - 2 days ahead is fine. It will probably be all the better for it.
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