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Post by kate on Mar 24, 2024 14:13:26 GMT
I saw the Co-op had received a mountain of brisket joints and I dithered about getting one.
I'm very partial to it slow pot roasted with veg, very slowly till tender. Then I like to get the remaining joint really cold, and slice thinly for subsequent use.
However, the joints are rather large and know I would waste a heap of it afterwards, so...
Do I cut the joint into manageable pieces, freeze a couple and use the one left only? I suspect something in the freezer would probably lurk there until cleared out, eventually.
So it seems I will have to cook the whole thing, then make dinner-sized portions and freeze them. More likely to be used.
What would/do you do?
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Post by zou on Mar 24, 2024 14:14:51 GMT
Cook bulk, freeze the excess.
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Post by andy on Mar 24, 2024 14:30:44 GMT
I'd eat as much as I could then let the dogs have the rest.
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Post by JohnY on Mar 24, 2024 15:42:19 GMT
I'd just do as zou suggests with the addition of portioning before freezing. |
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Post by steveandthedogs on Mar 24, 2024 16:03:48 GMT
What time should we arrive?
S
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Post by spinno on Mar 24, 2024 16:13:27 GMT
Bulk buy, bulk cook, many meals result
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Post by zou on Mar 24, 2024 16:21:46 GMT
I'd just do as zou suggests with the addition of portioning before freezing. I was going to say "well OBVIOUSLY" but it's a useful distinction that I failed to make.  |
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Post by peterob on Mar 24, 2024 17:16:23 GMT
Arguably, the easiest way is to cook a joint, prepare meals and freeze the unused ones. Then there are "ready meals" in the freezer. Dividing the joint means you have to thaw it and cook it which probably takes longer but not necessarily is if you are organised enough to plan ahead so that it is defrosted come cooking time. Both work well. If it is just the meat to freeze then there is probably not all that much between the options.
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Post by Ivor E Tower on Mar 24, 2024 20:14:15 GMT
Frozen, it should keep for years so I'd do basically what Zou suggested, and also take something to increase your appetite so it doesn't hang around too long in the freezer.
I have a big enough issue if I cook a sausage casserole to eat it all up before needing to freeze it, plus I prefer not to eat the same food on consecutive days; it's bad enough calculating how many sausages I cooked and working out if I should have 3, 4 or 5 in each meal.....
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Post by JohnY on Mar 24, 2024 22:14:27 GMT
I'd just do as zou suggests with the addition of portioning before freezing. I was going to say "well OBVIOUSLY" but it's a useful distinction that I failed to make. I thought something similar after posting. |
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Post by don on Mar 27, 2024 10:41:28 GMT
Well what did you end up doing? I love ❤️ brisket it’s tastier than most other roasting joints but not as popular, when working ass a butcher years ago we used to sell it on the bone and slow roasted it was delicious 😋
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Post by kate on Mar 27, 2024 10:46:52 GMT
Well what did you end up doing? I love ❤️ brisket it’s tastier than most other roasting joints but not as popular, when working ass a butcher years ago we used to sell it on the bone and slow roasted it was delicious 😋 Cooked the brisket (pot roast/simmered for 3 hours on the hob) , decanted and put in the fridge along with separate container of gravy/stock. I kept it simple, just a few shallots and root veg added. I'm just about to do the thin slicing of the joint and portion it up. |
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Post by don on Mar 27, 2024 11:03:28 GMT
Well what did you end up doing? I love ❤️ brisket it’s tastier than most other roasting joints but not as popular, when working ass a butcher years ago we used to sell it on the bone and slow roasted it was delicious 😋 Cooked the brisket (pot roast/simmered for 3 hours on the hob) , decanted and put in the fridge along with separate container of gravy/stock. I kept it simple, just a few shallots and root veg added. I'm just about to do the thin slicing of the joint and portion it up. Do you use a knife to slice or a machine slicer ? Heather has an electric knife that she occasionally uses. I’m barred from the kitchen but I’m pretty certain that I would use a knife, my biggest old steak knife. My best ever steak knife was broken by burglars who broke into the shop I was working at and robbed the safe. Cor I haven’t thought about that in years. It happened nearly fifty years ago. |
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Post by spinno on Mar 27, 2024 11:18:45 GMT
Cooked the brisket (pot roast/simmered for 3 hours on the hob) , decanted and put in the fridge along with separate container of gravy/stock. I kept it simple, just a few shallots and root veg added. I'm just about to do the thin slicing of the joint and portion it up. Do you use a knife to slice or a machine slicer ? Heather has an electric knife that she occasionally uses. I’m barred from the kitchen but I’m pretty certain that I would use a knife, my biggest old steak knife. My best ever steak knife was broken by burglars who broke into the shop I was working at and robbed the safe. Cor I haven’t thought about that in years. It happened nearly fifty years ago. Did they stake out the premises beforehand...? |
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Post by zou on Mar 27, 2024 11:57:57 GMT
Do you use a knife to slice or a machine slicer ? Heather has an electric knife that she occasionally uses. I’m barred from the kitchen but I’m pretty certain that I would use a knife, my biggest old steak knife. My best ever steak knife was broken by burglars who broke into the shop I was working at and robbed the safe. Cor I haven’t thought about that in years. It happened nearly fifty years ago. Did they stake out the premises beforehand...? Rumour has it they had a beef with the owner. |
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