spiced beef help

buildersdaughter

If anyone can advise, MSEers can!
I usually do a 2kg piece of spiced beef for the Boxing Day gathering - it lasts much longer (one of my favourite things!) but that's when most of it is consumed. This year, the numbers coming on Boxing Day have suddenly been reduced, there will only be 4 of us!
The meat has, of course, been marinading in its sugar & spice for about 10 days now, ready to be cooked tomorrow. What would it be like if I cut it into 2 pieces and froze one at this point, for cooking in a few months' time?
I think I have nothing to lose, but would be interested to know if anyone has any experience of this? Thank you all!

Pollycat

Could you cook the whole joint (I always find a large piece of meat cooks up better than a smaller one) and freeze what you don't eat?


That's what I'll be doing with our 3kg joint of beef (for the 2 of us :eek:).

buildersdaughter

Thanks Polly. I am reluctant to do that as when I've done it with a few slices in the past, it has been rather 'dry' on defrosting. However, a piece may be different.
I've also found out that left-over bits make a lovely hash, so if anything doesn't work, i can at least do that.
Enjoy your piece of beef - I quite agree that a big piece of meat (beef especially) cooks up much better. I'm sitting here smiling as I remember the 5kg sirloin my BiL roasted for my son's wedding.