cooking – releases critical steamInternal temperature should reach 90-95°C (195-205°F) for shredding tendernessResting period is non-negotiable for juice redistributionStorage TipsRefrigeration: Store cooled meat in airtight container up to 4 daysFreezing: Wrap tightly in foil/film. Freeze up to 3 monthsReheating: Best in covered dish with 60ml broth at 175°C (350°F) until heated throughDo not store in original cooking envelopeEnjoy!
Envelope Roast
