Saving Pepper Stout for future party?

[Wayne_R]

I'm thinking of making the Pepper Stout Beef Recipe on Thursday and serving it for a poker tourney I'm hosting on Saturday (I work Saturday, so no way to make).

After cooking, should I get it to room temp, vacuum seal and put in fridge? Or freezer?

I'm thinking about re-heating in pot of boiling water (in bag) on Saturday evening.

Do you think this will work/taste good still? And, if so, which (fridge/freezer) to store for a couple of days till the tourney.

Thanks for any advice.

 

[K Kruger]

Fridge would be fine. Make sure it cools before vac-packing and fridging. (To speed this, ladle the mix into the vac bags (leaving them unsealed) then plunge them into a pot of heavily iced water, keeping the bags' openings above the water level. Allow to cool well (sticking a spoon into each bag and stirring periodically will help), then vac, seal and fridge.

 

[Bob Sample]

Wayne just refrigerate it in the pan your cooking it in tightly covered in foil. To reheat just pop it into an oven set at 350 for 11/2 hours or so and mix occasionally. I did 13lbs of it this way a month ago and it worked out great. You could also reheat and hold in a crock pot if you wanted.

No need to vac seal for just a couple days.