Keeping and reheating Beef in Barolo.

Hello,

I would keep them separate. When it’s cold, wrap the cooked beef well in cling or tightly in a bag and keep refrigerated. 

I would keep the sauce in a separate sealed container. 

Then on the day, slice the beef and arrange it in an oven proof baking dish, and then I’d probably let down about half the sauce with some beef stock and pour it over the beef. Then cover with foil and reheat in the oven at about 180C for about 25 – 35 minutes.

Heat the remining sauce separately in a pan.

Dish the beef onto hot plates. Mix the sauce form the oven with the sauce form the pan, pour over the sliced beef and serve.

Et voila!

Best wishes

Lindsey