Re-use braising liquid/sauce?
As mentioned before, I made a short rib recipe for Christmas that I loved. There was a ton of sauce left over which I promptly froze. My thought was to thin it out with a bit of water and then use it to braise new beef for a second meal. Is there anything inherently wrong with doing that? Please see linked recipe.
ps - Lars, if you're reading, here's another use for your tamarind paste beyond Pad Thai. Can't remember if you guys eat red meat though.
Here is a link that might be useful: Tamarind Braised Short Ribs