Brisket Bourguignon

Brisket is not the move for anyone rushing to get dinner on the table, but if you have 5 hours (of mostly inactive time!) to spare, it’s celebratory, comforting, and feeds a crowd. This recipe pairs the braise-ready cut with the flavors of classic French beef stew for a holiday-worthy dish that’s begging to be served alongside mashed potatoes and pillowy milk bread buns. The brisket becomes deliciously tender yet still sliceable in the oven, while the mix-ins—mushrooms, carrots, frozen pearl onions, and chopped bacon, cooked separately and set aside—retain their shape and texture. It’s a one-pot, mostly hands-off dish you’ll return to for special occasions again and again.

Best of all, this is a braise that only improves with time—a make-ahead lover’s dream. Cook the recipe all the way through a day in advance, then store the pot, covered, with the sliced brisket nestled back into the sauce, in the refrigerator overnight. When you’re ready to serve, heat the pot with the lid on over medium heat for about 15 minutes. Nothing could be breezier—or free up more time for you to focus on salads, sides, or dessert.