Cooking braised beef tacos in advance
I'm having some people over for tacos, and I want to braise beef in beer and and chillies. Since I don't have a lot of time the day the guests arrive I was thinking I'd make it in advance. But how should I store it?
1. Braise, store, defat, reheat, shred.
2. Braise, store, defat, shred, reheat.
3. Braise, shred, store, defat, reheat.
I'm leaning towards 1, but I'm not sure if reheating the whole piece of meat is optimal?
I do #3 with beef and pork. I'll add more cooking juices when reheating. If 1 or 2 are better methods per other posters, I'm open to try.
Just noticed - I switch 3c and 3d. So braise, shred, defat, store, reheat.
Meat shreds much more easily when it's warm.
I'd braise, shred, defat and store.
I do that with pulled pork regularly. Tastes better the next day anyway.
I do #3 all the time although I separate the rendered fat from the braising liquid via fat separator to save time and minimize the loss of good liquid with congealed fat if I waited until everything chilled. I shred the pork while it is still very warm and pull out any pieces of solid fat or connective tissue at that time. Typically add up to a cup of well-reduced, homemade veal stock into the braising liquid just to boost the level and keep the pork submerged while refrigerated. When time to reheat simply remove the meat (but keep it pretty wet) and enclose in a sealed parchment to steam gently OR it can be nuked in a spare covered tortilla warmer. I do believe a one day holdover results in deeper flavors but may need a quick spritz of fresh lime to brighten the acid notes which seem to dull over time and with chilling.