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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
EmpireState
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 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
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5mom
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Tue, Sep 20 2016, 1:38 pm
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I freeze meat in sauce, defrost it and then slice it. Often I add more sauce when warming it up.
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yo603
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Tue, Sep 20 2016, 1:39 pm
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Cook, Chill, Slice when cold, Freeze in sauce, Defrost Erev Yom Tov, Heat and serve.
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kerem
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Tue, Sep 20 2016, 2:13 pm
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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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