How to store brisket?
I made my brisket for the holidays, today, and I will freeze it until next week. I seem to recall that it is better to freeze the meat separately from the gravy (there was a reason for this which made sense, but I forget what it was!!!).
My question is... should I freeze the onions and carrots (which cooked with the brisket), with the meat or with the gravy?
Freeze the meat separately, so that you can remove more of the congeakled fat before reheating.
Strain the gravy and freeze without any solids, when defosting, the fat will have risen to the top and can easilly be removed.
Rinse the onions and carrots, pat dry and freeze separately in a ziploc bag. This allows you to get rid of congealed fat.
I usually prefer to get rid of the carrots and onions after roasting the brisket. They have already given up their flavor to the meat and gravy.
I roast a small pan of onions, carrots and potatoes, letting the onions caramelize when I am heating the brisket to serve. The freshly roasted vegetables are much tastier than the cooked out ones.