Saving Corned Beef
- Ernie Diamond Mar 18, 2011 02:05 PM
Made home cured corned beef the other day (cooincidence, really with respect to the holiday we have thankfully survived) and now I am curious to know if there are any good ways to preserve cooked corned beef.
Leave it in the brine? Freeze it in liquid?
Just wrap it in freezer wrap (freezer bag) and freeze it. As for whatever liquids might be involved, freeze those in a separate air tight container.
What is your goal, that is, how long are you looking to preserve it?
I'd probably freeze it but not in the liquid. If you want to save the cooking liquid, I'd freeze separately. But really who am I kidding? I'd fry it up with a bunch of potatoes, chopped pickles and cream and scarf it down. Then more for breakfast with a fried egg on top.
Yup - even now I'm wishing I'd gotten more than just four pounds, since there's just enough left for either another supper or CB hash, but not both. I'm opting for supper, since there's a big pile of the braised vegetables left over too. AND I did enough cooking yesterday for any two meals anyway! I'll be nice to take a break.
It will freeze nicely, Ernie, especially if it's fatty as brisket tends to be. Just press as much air as you can out of the bag before you finish closing it up.
re: Will Owen
I had enough left out of a 5-1/2# piece to make about 4 packages of slices for 2-3 sandwiches each package. I froze the packages, so will thaw a package when I get ready to make 2-3 sandwiches (or hash).
I do wrap the packages in deli wrap before I put them into a zip-lock package.
I've frozen before this way, and it has worked out perfectly fine.