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Freezing brisket?

chefMolnar | Mar 30, 201209:37 AM

In Wednesday's Times Joan Nathan says I should make my brisket several days before the Seder and freeze it. The brisket I make is a pretty traditional Ashkenazi one with plenty of sauce, onions and carrots, etc. and wine. I usually do everything Joan tells me to (well, almost everything) but I'm wondering--is this a good idea? Will there be a negligible difference in quality from making it a day ahead?

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