I need to cook a brisket today. However, I'm recovering from the stomach flu, so I can't eat it. I am going to leave a serving or two in the fridge in case I'm feeling better tomorrow, but most of it will have to be frozen. What can I do to make this as successful as possible? I don't have much experience with cooking and freezing foods (other than stock).
The recipe involves cooking the brisket with onion, beer, and chili sauce, and then thickening the sauce with flour.