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Should I freeze my brisket?

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teachermom Sep 10, 2007 01:49 PM

I just made a brisket for Rosh Hashana; I plan to serve it for lunch on Thursday after services. I separated the meat from the gravy already, and it is currently cooling on my counter. (I just took it out of the oven--don't worry). Will it keep in my fridge til Thursday or should I freeze it and thaw it on Wednesday?

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    valerie RE: teachermom Sep 10, 2007 01:53 PM

    I would freeze and thaw on Wednesday.

    1. jfood RE: teachermom Sep 10, 2007 01:56 PM

      cut the meat today, then back into the gravy and freeze. Thaw overnight wednesdayinto thursday.

      If you do not freeze thursday is on the outside of safety. If you freez and defrost you have through satueday. :-))

      1. coll RE: teachermom Sep 10, 2007 01:57 PM

        It's sort of borderline, but I think it should be fine on Thursday. ( When I'm not positive though, sometimes I'll freeze it overnight and then take it out to thaw again next morning, I figure that buys me a few extra days: but I'm sort of cheap when it comes to throwing out food.) Three days for holding cooked meat isn't really all that long.

        3 Replies
        1. re: coll
          scubadoo97 RE: coll Sep 10, 2007 05:02 PM

          3 days is not that long to hold brisket in the fridge. She could freeze it but it not nessesary. I do a lot of cooking on Wed for Friday dinners and have never had a problem. We even eat the leftovers a couple of days later with never an ill effect. If your fridge is below 40 degrees I don't see a problem.

          1. re: scubadoo97
            v
            valerie RE: scubadoo97 Sep 10, 2007 08:20 PM

            I wasn't even thinking about it from a safety perspective. I'm sure nobody will get sick if it's not frozen. I was just thinking from a "freshness" perspective. Somehow to me, it will be "fresher" (in a weird way) if it's not sitting in the refrigerator until Thursday.

            1. re: valerie
              OldDog RE: valerie Sep 10, 2007 08:31 PM

              For a fresh taste, I'd cover the brisket (which I'd slice after it's cool enough) with the defatted cooking liquid and refridgerate. It'll be just fine.

        2. jfood RE: teachermom Sep 11, 2007 07:20 AM

          Here's a link to the FDA that suggests eating cooked meat within 2-3 days of preperation.

          http://www.ext.vt.edu/pubs/foods/348-...

          1. r
            rockycat RE: teachermom Sep 12, 2007 06:41 AM

            If there are any leftovers you can certainly freeze them with the gravy. In the past I've cooked a 5-lb. brisket for my father who lives alone and frozen it in single serving portions. He defrosts it in the freezer bag and either warms it up on the stove or in the microwave. According to him it works just great.

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