Best Braised Hanukkah Brisket Recipes

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

BRAISED HANUKKAH BRISKET

Braised Hanukkah Brisket image

When it came time to make this Hanukkah brisket recipe, my mother always used the most marbled cut of brisket she could find. It gives it the most flavor.

Provided by @MakeItYours

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.