If you’ve taken the trouble to cook a meat dish gently, then apply the same care to reheating: it only takes moments at the boil to dry out a good stew. Bring the liquid alone to the boil, return the meat to it so that its surfaces are exposed to the boil very briefly, and then reduce the heat and stir so that the liquid quickly comes down to 150°F/65°C. Then let the meat warm through at this gentle temperature.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.