HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice
TELL US

Freezing roast beef

s
shazzer65 Dec 25, 2006 05:38 AM

Whoa! Gonna have waaaaaaaay more roast beef than I need for Christmas dinner. What is the best way to freeze it? Should I pour the gravy on it and freeze it or.....

Thanks!

  1. s
    scott123 Dec 25, 2006 07:47 AM

    Are you can't use it up in sandwiches over the next few days? Cooked beef just doesn't take well to freezing, imo.

    1. Rick_V Dec 25, 2006 11:45 AM

      Cut off part of the meat before cooking and freeze it raw. CI coked a tenderloin 2 weeks ago, but first cut off a 2-person-sized hunk. Thawed it yesterday and it was perfect for Christmas Eve dinner.

      1. s
        shazzer65 Dec 25, 2006 04:48 PM

        Waaaaa.....

        Re Sandwiches....we are leaving on the 27th so I know we can't eat it all up before then.
        And I *wish* I had frozen some before but in a Christmas Eve daze I covered the whole thing in a herb paste so I don't think it will freeze well raw now.

        1. o
          OldTimer Dec 25, 2006 05:26 PM

          I freeze cooked roast beef after shrink-wrapping a la FoodSaver. Keeps for up to a year...no "leftover" taste. Will keep 3-4 weeks in fridge. Vacuum sealed is just like canning.

          1. peregrine Dec 25, 2006 08:17 PM

            Freeze it in portions, so you only need to thaw what you're planning to eat that day.

            1. j
              jerry i h Dec 25, 2006 09:24 PM

              Best choice is cut off a big raw hunk of beef of correct size and go ahead and freeze; if there is marinade or other things, just scrape it off best you can before freezing. You can also just cook the whole thing and freeze uneaten parts, but then you end up with 'freezer' meat: dry, tough, and kind of tasteless; at that point, it useful only in things like soup condiments or roast beef salad with a strong dressing.

              Show Hidden Posts