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I always brown my meats to be braised in the morning and set it in the cooking liquid for the day

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Joined: Dec 11, 2005


Posted to Thread #28424 at 3:25 pm on Jan 30, 2016

then once it is cooked, I let it rest in the liquid before slicing or shredding. Once shredded it goes back into the liquid. I always leave it in the liquid to store in the fridge. Next day I remove any fat that forms. It stays nice and moist for our second and third meal from it. If I need to freeze a small amount for another meal, I freeze it right in the juices

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