Slow cooker beef brisket - can I prep in advance?

[Vicki_T]

I'm planning to serve slow cooked beef brisket on Easter Sunday, but I'd like to prep as much as possible on Saturday. We need to leave for church before 9 am :yawn , we'll be home at about 1 and I'd like us to be eating by 2 (though I will have a simple starter for children who can't wait that long!). I want to brown the meat before it goes in the slow cooker, and that's what I want to do the day before. Could I brown it, cool it and put it in the fridge to save time on Sunday morning?

[charla]

I'm not sure. I usually won't brown or partially cook a piece of meat, refrigerate it, and then finish cooking it. You could, however, completely cook the brisket on Saturday and then heat it in the slow cooker with a little broth for Sunday. My mom makes brisket all of the time and cooks it ahead, freezes it and then reheats it.

[Vicki_T]

Thank you. I didn't think of that. If I cooked it on Saturday, how much time would it take to reheat, do you think?

[charla]

I think it would heat fairly quickly, but I've heated already cooked brisket on low with some broth so it doesn't dry out for about 3-4 hours or so with no problem.

[Vicki_T]

Thank you!!

[charla]

I should clarify that I reheat in the slow cooker on low, not the oven.

[Vicki_T]

:tu