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?
Here is the article. Personally, I don't freeze it, not because quality is sacrificed, but more because I cook it, cool it, slice it and arrange it back in a dutch oven so that it is ready to go straight into the oven the day of serving. Can't really fit my LC dutch oven in the freezer!
But, I do make extra and portion that out for the freezer for my kids to eat down the road, and the quality and taste is still good when it comes out of the freezer.
I don't think quality increases from freezing. Are you sure she does not mean just make the day before seder simpler?
I think brisket is best 48 hours after it is cooked, so I would make it Wed for first seder, personally and would slice it thurs and keep in gravy ready to re-warm Fri.