ISO: ISO Reassurance: Can I freeze braised, sliced beef brisket in its cooking juices

[joe]

without loss of quality? I don't cook beef very often and I want to be sure.

I have two parties a week apart where I will serve beef brisket sandwiches. I usually braise it in a hoisin glaze, chill, slice, then return to its juices to reheat later. It would be nice to do the beef for both parties all at once.

 

[charley]

I wouldn't slice it.Leave whole, reheat a little and slice.

If you have a vac sealer, seal the meat in that. Freeze the juices separate. I think if you slice and freeze in the juices it will be very dry.

 

[deb-in-mi]

I always partially cook, refrigerate over night, slice and free. Then finish cooking day of meal

In fact I just cooked 3 large briskets yesterday (on a bed off onions and cooked in a mixture of beef broth, chili sauce and beer). We put them in the fridge over night so today we can remove the fat. We'll slice it and then freeze. The take it out the day before I'm going to serve it and the day of finish cooking (usually another hour or 2).

I hope this helps!

 

[deb-in-mi]

and "freeze"smileys/smile.gif

 

[joe]

Thanks!