Best 2 Braised Hanukkah Brisket Recipes

**Hanukkah Brisket: A Traditional Feast for the Festival of Lights**

Gather your family and friends around the table for a heartwarming Hanukkah celebration centered around the traditional braised brisket. This iconic dish, slow-cooked to perfection, carries a rich history and unique flavors that embody the spirit of the holiday. Our collection of Hanukkah brisket recipes offers a diverse range of culinary experiences, from classic Ashkenazi preparations to contemporary fusion interpretations. Each recipe brings its own distinct blend of spices, herbs, and cooking techniques, ensuring an unforgettable feast for the Festival of Lights.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED HANUKKAH BRISKET

Braised Hanukkah Brisket image

My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 12 servings (4 cups vegetables).

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 fresh beef brisket (4 to 5 pounds)
3 celery ribs, cut into 1-inch pieces
3 large carrots, cut into 1/4-inch slices
2 large onions, sliced
1 pound medium fresh mushrooms
3/4 cup cold water
3/4 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish

Steps:

In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan., Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients., Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices., Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.

Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 189mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

ALANE'S HANUKKAH BRISKET

Alane's Hanukkah Brisket image

This brisket will literally fall apart in your mouth. The recipe was given to me by my Jewish friend. We made it for a work potluck and it was a hit.

Provided by Marlene

Categories Main Dish Recipes Roast Recipes

Time 12h50m

Yield 10

Number Of Ingredients 5

Ingredients

1 (4 pound) beef brisket
1 large onion, sliced
2 (14.5 ounce) cans beef broth
2 (15 ounce) cans French onion soup
2 (12 fluid ounce) cans or bottles beer

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 11.3 g, Cholesterol 77.9 mg, Fat 26.6 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 10.2 g, Sodium 1049.9 mg, Sugar 4 g

Tips:

Use a large, heavy pot or Dutch oven to braise the brisket. This will help to evenly distribute the heat and prevent the brisket from burning.
Season the brisket generously with salt and pepper before browning. This will help to develop flavor.
Brown the brisket in a little oil over medium heat. This will help to create a crust and seal in the juices.
Add the vegetables, herbs, and spices to the pot along with the brisket. These ingredients will add flavor and depth to the braising liquid.
Cover the pot and braise the brisket in a preheated oven at 300°F for 3-4 hours, or until the brisket is tender. The brisket should be fall-apart tender without being stringy.
Let the brisket rest for 15-20 minutes before slicing. This will help the juices to redistribute throughout the meat.
Serve the brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or latkes.

Conclusion:

Braised brisket is a classic Hanukkah dish that is sure to please everyone at your table. This recipe is easy to follow and results in a tender, flavorful brisket that is perfect for a holiday meal. With a little planning, you can have a delicious and memorable Hanukkah dinner that your family and friends will love.