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esther11
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 Mon, May 23 2022, 7:41 pm
I want to make a corned beef for Shavuos, hoping to cook it tomorrow. I usually cook it for a few hours to get soft, then slice, glaze, and rewarm. Occasionally I serve it without glaze.
What’s the best way to freeze it to prevent it from drying out? How best to rewarm?
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Rachel Shira
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Mon, May 23 2022, 7:43 pm
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I freeze it in the liquid from cooking and it comes out great.
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esther11
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Mon, May 23 2022, 7:56 pm
| Rachel Shira wrote: | | I freeze it in the liquid from cooking and it comes out great. |
Sliced? And when do you glaze it?
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Rachel Shira
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Mon, May 23 2022, 8:57 pm
| esther11 wrote: | | Sliced? And when do you glaze it? |
When I remember to I slice it before freezing. And I never did it with glaze but you could probably freeze with it?
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naomi2
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Mon, May 23 2022, 8:59 pm
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I cool it in the liquid. Then refrigerate overnight. Then slice and freeze it without the liquid. Then reheat with the sauce
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