This approach to winter braising is incredibly smart. The collage breakdown you describe with chuck and oxtail is the key to why next-day transformations work so well, it literally becomes a different texture when reheated. I did somehting similar last month and the gelatin layer that forms after cooling is basically free umami insurance for whatever comes next. The warming spices here give it a richer backbone than most braises without overpowering the lasagna application.
This approach to winter braising is incredibly smart. The collage breakdown you describe with chuck and oxtail is the key to why next-day transformations work so well, it literally becomes a different texture when reheated. I did somehting similar last month and the gelatin layer that forms after cooling is basically free umami insurance for whatever comes next. The warming spices here give it a richer backbone than most braises without overpowering the lasagna application.
Thanks! Yep it really works well. Great point about umami. I hadn't thought of it specifically in that way but it really makes sense.
Thanks for reading 😁