STEWED BRISKET OF BEEF

The entire dish can be prepared 1-2 days in advance, which actually improves the flavor as the meat absorbs the cooking liquid. Cool the brisket in its liquid, then refrigerate. The fat will solidify on top, making it easy to remove before reheating. Reheat gently on the stovetop over low heat until warmed through, about 30-40 minutes.

Store the brisket in its cooking liquid in an airtight container in the refrigerator for up to 4 days. The liquid prevents the meat from drying out. Freeze for up to 3 months in a freezer-safe container with the cooking liquid. Thaw overnight in the refrigerator before reheating gently on the stovetop.