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muffinsmommy




 
 
 
 

Post  Tue, Oct 29 2019, 8:53 am
I know there are two ways to make corned beef. One is to just boil or bake the corned beef in water, and usually serve cold, like a deli. The second is to bake in a sweet sauce and serve warm, right?

I would like to make the second way, but the piece of pickled brisket that I have is first cut (less fatty), and all the sweet corned beefs I have ever had have been second cut. Will it still work with first cut?
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thanks




 
 
 
 

Post  Tue, Oct 29 2019, 8:54 am
Yes, it will work just fine. Yum
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muffinsmommy




 
 
 
 

Post  Tue, Oct 29 2019, 9:42 am
Thank you! Next question - I want to make the meat today and freeze for Shabbos. The recipe says to boil the meat, cool, slice, and bake for 1/2 hour with sauce. Should I do all that today and freeze it in the sauce (will the sauce separate when I reheat?), or should I freeze in the sauce without baking, but just rewarm it on Friday? Or, should I make the sauce fresh on Friday and heat it up then in the sauce?
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BatyaEsther




 
 
 
 

Post  Tue, Oct 29 2019, 9:51 am
I find things freeze better when they have a sauce.
I would boil. Slice but keep tight. Put it in a ziplock (or however you freeze) Make the sauce and poor it over and freeze at that point.
Bake it when you defrost.
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muffinsmommy




 
 
 
 

Post  Tue, Oct 29 2019, 3:14 pm
ok, so I should discard the water it boiled in, and freeze it sliced with just the sauce?
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BatyaEsther




 
 
 
 

Post  Tue, Oct 29 2019, 3:21 pm
muffinsmommy wrote:
ok, so I should discard the water it boiled in, and freeze it sliced with just the sauce?

Yes
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