What a Crock!: Brisket stash can save money, time _lowres

Advocate staff photo by PATRICK DENNIS -- Slow-cooked Bourbon Brisket makes enough for two meals.

Recipes that offer more than one meal always hold great appeal for busy families.

Whether you cook an entire week’s dinner on a weekend or prepare a large amount of a particular recipe, meals-in-waiting are useful, like reaching into a treasure chest at the end of just about any challenging day.

That idea always comes to mind when I run across a great sale at the meat counter.

If you have freezer space, sales at the meat counter can be great bonuses for the budget and for meal planning. Brisket always gets my attention. Shredded, sliced, whatever the choice, there are always leftovers and they are always good. It’s also a great choice if company’s coming.

If buying a whole brisket, ask the butcher to cut it in half, then freeze one of the halves. Freeze both if you will not be cooking one of them within a few days. Even half of a large brisket will be more than enough for multiple meals, especially if you are in a smaller household.

You will probably need to use a large cooker unless you have the butcher cut it into small enough sections. I cooked a large section and cut it in such a way to fit my large cooker.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay6122@gmail.com.