I prepared Beef Bouguignon yesterday . I had put it in the oven for 4 hours at 225F. However, it was tough. I panicked and took it out of the oven to cool. I didn't even allow for the fact that it was probably not cooked enough. Anyhow, I reheated it today and put it back in the oven at 200F. I plan on leaving it there for an hour or more.
How wrong is this? Is this salvageable?
Please let me know what I should do.