What to do with her for skit that was in the slow cooker all night but is being served at dinner tonight.
So we made a brisket in our slow cooker overnight. It's pretty much there in terms of tenderness. But now it's 10 AM and we need to do something with it until we serve it at 6 PM, eight hours from now.
It seems silly to put a hot brisket in the fridge for 6 hours just to reheat it later. And I don't want to just leave it sitting on the counter and give everyone food poisoning. My wife stuck it in a 250° oven but I'm fairly sure that will dry it out by 6 PM.
Advice? Opinions? Kibitzing?
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Also, just my opinion, but I also would refrigerate and reheat. They can dry out and a few hours of refrigeration tricks it into thinking it's the next day and it tastes even been better.
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