Can I defrost an 11lb beef roast, cut it in half and refreeze one of the halves?

Question

I have a whole sirloin tip roast in the freezer and I'd like to make Roast Beef with Yorkshire pudding for Christmas, Problem is there will only be 4 of us instead of 10! I hate to have to buy another one if I don't need to. Also I've lost my receipe for the Yorkshire Pudding. Can anyone help me?

Answer 1

I think its best if you cut it in half before you defrost it. Maybe let it thaw out somewhat before you take the knife to it. but it would work better if you only completely defrost one half of the sirloin. And as for your missing recipe, this will hopefully ring some bells:

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

I'm sure you do some other things in your own special way, so feel free to do that. I just hope this recipe serves as a memory jogger for you. Hope the meal is a smash hit!

Answer 2

You cannot thaw and refreeze. What you can do is cook the whole roast, cut it in half and refreeze half of the cooked roast. The other alternative is a little more difficult. You can have the frozen roast sawed by an electric saw. If you are in with your butcher, he will help you out.

Answer 3

Either saw it in half while frozen, or cook the entire thing before cutting off half to refreeze. For the lost recipe, go to recipezaar on the web. You can join for free and then look up the recipe you need.

Answer 4

It's never a good thing to re-freeze meat. What you could do though is cook the portion you won't use for the pudding and then freeze it. That would be safe -- and make a future meal a little easier by having the meat already cooked. I do that a lot when I buy extra large roasts -- I cube up the meat, saute them lightly then freeze them for use in future soups, stews, etc.

Answer 5

No, you must cook the whole roast then you can freeze the meat you don't eat. It's got to be cooked then refreezing is safe.

Answer 6

I am sorry to tell you, that if you are to defrost the entire thing, freeze it and defrost it again you will get a old tasting roast that will taste nasty, and will be very tough. I would not recommend

Answer 7

Sure, but have some fun with it. Get a plastic mould of a cow's head, and re-freeze the beef in that shape. It will be a hit at your next party!

Answer 8

Yeah, Of course!

HERE'S A GOOD RECIPE:

http://www.recipezaar.com/2679

Nanna's Yorkshire Pudding

These are my nanna's and mother's Yorkshire pudding recipes. I guess the problem with traditional recipes is that they are seldom very accurate. This does not produce a "popover" style Yorkshire pudding like I have found in North American restaurants. The result of the recipes below is the more traditional style--slightly eggy, and "fallen."

6 servings 1 batch 25 min 5 min prep
Change to: batch US Metric
2 ounces flour
1/2 pint milk
2 eggs, well beaten
1 ounce fat or drippings

Not the one? See other Nanna's Yorkshire Pudding Recipes
< 15 mins Side Dishes
English Side Dishes
Low Sodium Side Dishes
In a bowl combine flour and salt.
With a handheld mixer add the milk, in a stream, until smooth.
Add water and eggs and beat until combined well and bubbly.
Let stand, covered, at room temperature for 1 hour.
Preheat oven to 450°F
Divide drippings among six muffin pan cups.
Heat the cups in the oven until almost smoking.
Beat batter until bubbly and divide among muffin cups.
Bake 10 minutes in lower third of the oven without opening the oven door.
Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
Serve immediately.
MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.

Answer 9

You are not supposed to thaw things and then refreeze them. But you can cook the entire thing and then freeze what you have left over.

Answer 10

you can't defrost and then refreeze meat..its hard on the meat and you will loose good taste. best to of cut if when you first got home from the market and then froze it in two pieces.