Spiced Meat

The entire dish benefits from advance preparation. The meat must marinate for 24 hours. The braised meat and gravy can be made up to 3 days ahead—in fact, the flavors improve with time. Cool completely, store in an airtight container in the refrigerator, and reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.

Store cooled meat and gravy in an airtight container in the refrigerator for up to 5 days. The vinegar acts as a natural preservative, extending shelf life. Reheat gently on the stovetop over medium-low heat until warmed through (about 15-20 minutes), stirring occasionally. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating. The gravy may separate slightly when reheated—whisk vigorously to re-emulsify.