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Thanksgiving is over, now what?

Amy Amy Nov 23, 2007 07:33 PM

I am trying to plan out my Christmas dinner menu. My family does not really eat turkey, so that is not an option. For Thanksgiving I made braised short ribs in spicy wine sauce. Any ideas on what I could do for Christmas? I would like to do a beef dish (no prime rib suggestions please).



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  1. vickib RE: Amy Amy Nov 23, 2007 09:51 PM

    How many people are you serving? Do you want to braise something again, or is a roast an option? If you don't want to do the rib roast thing, you could do a chateaubriand. Or, what about another meat? Leg of lamb? A ham? Both of those have been crowd pleasers for me in the past.

    2 Replies
    1. re: vickib
      MaggieRSN RE: vickib Nov 23, 2007 11:18 PM

      I agree with vicki re the lamb or ham for holiday meals. I like to encrusted racks of lamb when the guestlist is smaller. Or, also, a pork crown roast or loin roast can be done in so many ways and festive.

      For beef...labor intensive, but you could do rouladen....or, simpler, individual filet mignons au poivre...or, if you're not into pepper, filets wrapped in bacon, etc.

      If your family likes the wine braise, you could do instead a version of a carbonnade flamande.

      1. re: vickib
        Amy Amy RE: vickib Nov 26, 2007 02:59 PM

        I will serve a party of 6 maybe 7 tops. Leg of lamb actually sounds pretty good.


      2. barcelona RE: Amy Amy Nov 23, 2007 09:51 PM

        Hey that sounds great.... beef huh?!?! well how about a beef wellington

        1 Reply
        1. re: barcelona
          foxy fairy RE: barcelona Nov 24, 2007 05:19 AM

          This Thanksgiving, our host served Beef Wellington, his first time preparing the dish -- and it was FANTASTIC. Wow. Talk about *special.*

        2. c
          ChiliDude RE: Amy Amy Nov 24, 2007 03:26 AM

          How 'bout beef brisket? That's another cut that can be braised. All kinds of comestibles can be used for the braising that can then be incorporated into a gravy.

          2 Replies
          1. re: ChiliDude
            onefineleo RE: ChiliDude Nov 24, 2007 05:18 AM

            I would urge you to check out this recipe for Beef Tenderloin with Roasted Shallots, Bacon and Port. It serves 12, the sauce and reduction can be made a day ahead, the tenderloin cooked separately in a roasting pan, and the sauce poured over when serving. It's expensive, but no-fail and very elegant for the holiday. The reviews that accompany the recipe will give you many ideas for rounding out the menu. I've made this for many dinner parties and it is delicious and festive. Good luck and have fun!

            1. re: onefineleo
              MaggieRSN RE: onefineleo Nov 26, 2007 09:15 PM

              That sounds wonderful. I will definitely be trying this recipe. Thank you, leo.

          2. g
            ginnyhw RE: Amy Amy Nov 24, 2007 05:29 AM

            We have made tournedos a la Julia Child recipe in vol 1 of MAFC and they were wonderful. We were only cooking for 4. I think it would be okay for 6 but not a bigger group.

            1. chowser RE: Amy Amy Nov 24, 2007 05:52 AM

              For a nice presentation, what about a stuffed tenderloin (pounded flat, filled and rolled)? What I like is you can be creative about what you use for filling and I love the spiral rounds when you cut it, and it's easy to cut. It's also good wrapped in bacon.

              1 Reply
              1. re: chowser
                BellaDonna RE: chowser Nov 24, 2007 06:23 AM

                A stuffed tenderloin would be a waste of a fine piece of meat

              2. Amy Amy RE: Amy Amy Nov 26, 2007 03:01 PM

                Thanks for all the wonderful suggestions. I think I will do beef wellington or a leg of lamb.



                2 Replies
                1. re: Amy Amy
                  MakingSense RE: Amy Amy Nov 26, 2007 09:24 PM

                  Have a look at this photo of a crown roast of lamb. http://www.allenbrothers.com/lcr-201....
                  Not often that you have an occasion to do something this dramatic and Christmas is a good opportunity. This one is expensive by mail order but any good old-fashioned local butcher can prepare and tie the roast for you and you can do your own stuffing. It will cost much less.
                  I've done the stuffing separate and then spooned it into the roast cavity for serving. Made the roast easier to cook.
                  You can do pork like this as well. Cherish your butcher!

                  1. re: MakingSense
                    Amy Amy RE: MakingSense Nov 26, 2007 09:35 PM

                    That looks so yummy. I think I will make this. I will head to my butcher and see what they can do for me.

                    Thanks so much,


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