Can i defrost a piece of beef cook it slice it then refreeze it

I have cooked corned beef and cabbage in various pressure cookers for 50 years. I have some nuwave appliances, but not a pressure cooker.
Place a small amount of water in the pan, maybe 1/4 inch. You should have a base that elevates the food from the bottom, your water should just cover the base. Make sure you have the lid securely closed, then heat over fairly high heat until steam comes steadily from the little piece in the top center of the lid. When steam is steady, place the weight/indicator/rocker on it. as soon as the weight starts rocking or the indicator shows cooking temp has been reached start timing. Normally I will cook approx 1-2 lbs of meat, sausages, or corned beef with potatoes and cabbage or sauerkraut. If the meat is cooked and I am only warming, I cut the potatoes in 2 or 3" slices cook about 6-7 minutes. If you are cooking the meat, you won't want to slice the potatoes and you will probably need to cook for about 10 minutes. Cool pan completely under cold water, wait until all pressure is released, then remove the indicator from the top. Adjust time as needed. Good Luck!

An internet search will produce lots of information. Try this link

https://www.google.co.uk/search?q=Cooking+frozen+beef+ribs%3F&rlz=1C1CAFB_enGB673GB676&oq=Cooking+frozen+beef+ribs%3F&aqs=chrome..69i57j0l5.17311j0j8&sourceid=chrome&ie=UTF-8

I personally wouldn't cook meat from frozen due to unpredictability of cooking times though extended defrost times at ambient can be undesirable due to promoting bacteria growth and the necessity of high temperature cooking to make it safe.
Defrosting in the refrigerator works well and is good food safety even though it takes a long time.

It is not best practice to refreeze things and it is the sort of thing that gets people sacked from catering jobs and other food-related employment because in that sort of environment the practice is against hygiene regulations.

We have all done it and mostly got away with it but I wouldn't risk it with a product that will eventually be eaten without further cooking. Refreezing stuff that will be cooked or thoroughly heated after eventual thawing is a calculated risk environmentally and economically-minded people are willing to take but cooked ham is a risk too far unless you intend to use it in soups, hashes or similar.
A heavily smoked ham would probably survive the process in a slightly safer condition than unsmoked.

I hope I have helped you make a good decision.

I do it on occasion but you're definitely not supposed to.

if cooked yes

Hi,

Prepare Patties

1. Put minced scallions and chopped mushrooms in bowl.
2. Add red wine vinegar.
3. Add ground beef to bowl.
4. Mix everything together with your hands.
5. Flatten the beef into four patties that are 1/2-inch thick and 5 inches in diameter.

Cook Patties

1. Set stove-top grill or burner to medium-high.
2. Preheat nonstick frying pan. The pan is the correct temperature when a drop of water dances on its surface rather than sticking to it.
3. Place patties in the pan and cook for 2 to 3 minutes.
4. Flip patties and cook for another minute, and then add sliced cheese to the tops of patties if desired.
5. Cover pan and allow burgers to cook for a final 2 minutes. Cook 3 to 4 minutes for well-done burgers.
6. Remove hamburgers from pan and place in hamburger buns.
7. Add condiments and toppings such as ketchup, mustard, sliced tomatoes, lettuce, red onions and pickles.

Share some please! ü

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Yes, that would be okay. I do that all the time with my meat.
Thanks -Oscar

Is it safe to refreeze food that has thawed completely?
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
(Source: Freezing and Food Safety)

Charlie

NO WAY.cook it first then refreeze it.if you slice (into portions) meat up and put it in gravy it will taste really good.and last for about 6months in airtight bags.i cook mine rare as i like it that way.

Hi,
I use mine al the time,there is alot of recipes availble on he internet. My favorite is brown ( dust in flour) a pork of beek roast Put sliced onions on bottom. add dry onion soup.water/ and or diced whole canned tomatoes. Season.Ber sure you have enugh liquid say almost 1/2 up your roast, you can add potaoes,carrots what ever. I used a canof cream of mushroom soup, nof water siced mushrooms and 2 pagages of brown gravy, beef It turnout like beef Stogonaf. can't rally mess up. Just have fun. Cook how ever much time you have. 4- 10 hours