I'm planning to serve slow cooked beef brisket on Easter Sunday, but I'd like to prep as much as possible on Saturday. We need to leave for church before 9 am
, we'll be home at about 1 and I'd like us to be eating by 2 (though I will have a simple starter for children who can't wait that long!). I want to brown the meat before it goes in the slow cooker, and that's what I want to do the day before. Could I brown it, cool it and put it in the fridge to save time on Sunday morning?