Make ahead brisket for RH

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EmpireState

Tue, Sep 20 2016, 1:29 pm

I would like to make and freeze a brisket to be served the first night of RH.
Do I slice it before I freeze it? If so do I let it sit for a day or two before slicing? Do I freeze it in the sauce?
I assume that I would need to start defrosting it on Saturday night before the Chag. Is that correct?
Any other tips would be appreciated! TIA

5mom

Tue, Sep 20 2016, 1:38 pm

I freeze meat in sauce, defrost it and then slice it. Often I add more sauce when warming it up.

yo603

Tue, Sep 20 2016, 1:39 pm

Cook, Chill, Slice when cold, Freeze in sauce, Defrost Erev Yom Tov, Heat and serve.

kerem

Tue, Sep 20 2016, 2:13 pm

Cook, cool, slice. Freeze slices without sauce in container/disposable baking pan, layered with parchment paper. Freeze sauce in separate 1 lb containers. On yom Tov, take out as many pieces as you need, put in baking pan with a container of frozen sauce and warm in oven.

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