By now you’ve had the turkey, you’ve had the prime rib, you’ve had the ham, the chicken, maybe even the roast goose and you still need something to serve for New Year’s.
I say, go with a braise….all the way.
My dad called me on Christmas day with a beef tenderloin horror story. His meat thermometer broke and by the time he realized it, the big, expensive piece of meat was already in the oven. Flying blind he tried to wing it, checking on it and checking on it and checking on it again. Upon inspection around dinner time it seemed too rare so back in it went and well, you know how that goes, a lot of money and dreams of a juicy roast down the drain.
Let this be a lesson to everyone to go with a braise. A braised roast is always juicy, can be ignored for hours and can (and really should) be completely made a day or two in advance with only slicing and reheating before dinner.
I first made this brisket a long time ago and thoughts of its tender slices swathed in rich onion and mushroom sauce had me swooning. The brisket is rubbed with fresh herbs and sweet paprika, then browned and covered with a tangle of sliced onions and mushrooms which turn into a caramel-colored, meltingly tender sauce. It is made for celebrations—easy to prepare and elegant on the table.