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Freezing (cooked) brisket

maillard Dec 17, 2006 12:53 PM

I need to cook a brisket today. However, I'm recovering from the stomach flu, so I can't eat it. I am going to leave a serving or two in the fridge in case I'm feeling better tomorrow, but most of it will have to be frozen. What can I do to make this as successful as possible? I don't have much experience with cooking and freezing foods (other than stock).

The recipe involves cooking the brisket with onion, beer, and chili sauce, and then thickening the sauce with flour.

Thanks!

  1. Papa Kip Chee Dec 17, 2006 01:06 PM

    I would slice it in pieces that are small enough to eat in a portion, but not too small or the meat will fall apart when you thaw and reheat it. Also, freezing will allow the water in the product to freeze out and leave the fat more susceptible to freezer burn/oxidized type of off-flavors. So I would eat it as soon as possible, and not have it linger in the freezer for weeks. If you are making a sauce with it, I would make plenty to cover the meat when you freeze it, and freeze it in a plastic bag where you can evacuate as much air as possible before placing it in the freezer. This will help counter the development of off-flavors.

    1. jfood Dec 17, 2006 01:41 PM

      I would wait until after you are better to prepare anything to freeze and eat at a later date. Why would you want to trap the flu buggers in a beautiful piece of beef, give them a vacation in the freezer and then eat?

      Make some chicken soup, some noodles and sit back, watch the tube or read a book and get well.

      Once recovered I have frozen my DW's best brsket for 20 years. After years of experimenting the following is my go-to method. Braise for 2-3 hours. Then slice and return to the oven for another hour. Freeze. Defrost. Eat. Enjoy

      BTW - I use a Foodsaver air removing system that is outstanding.

      Feel better maillard.

      1. maillard Dec 17, 2006 04:31 PM

        Thanks for the tips. :)

        Just to clarify, I am on my way to being better, so I won't be coating the brisket with germs or anything. But this is really the only day I can cook it (it can't live in the fridge forever and I don't have a free day again until the end of the month). I figure if the choices are to cook it today or throw it out, I might as well cook it today. (It really is a beautiful piece of beef, though... grass fed, dry aged, etc.)

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