brisket- how far in advance can I make it?
I am hosting a second night Rosh Hashanah dinner on Thursday. I am planning to make brisket (traditional Jewish style--theme is "what would my grandmother make") for the main course. I do not have large blocks of cooking time on Tuesday through Thursday, thanks to work and services. Can I make a brisket on Monday (tomorrow) and serve it Thursday? Do I need to freeze it if I do? And if I freeze it, will it still taste good?? Also planning to make my chicken soup tomorrow, but not as concerned about what it will taste like in a few days. Thanks.