Best Hanukkah Brisket Recipes
BRAISED HANUKKAH BRISKET
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
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
HANUKKAH BRISKET
I serve this flavorful baked beef brisket along with potato latkes (potato pancakes) during our celebration of Hanukkah. The recipe has been passed down in my family and is very easy to prepare.-Paula Levine;Lake Worth, Florida
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8-10 servings.
Number Of Ingredients 3
Steps:
- Place beef in a greased roasting pan. Combine tomatoes and soup mix; pour over beef. Cover and bake at 350° for 2-1/2 to 3 hours or until a thermometer reads 160° and meat is tender.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 435mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ALANE'S HANUKKAH BRISKET
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
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
BRAISED HANUKKAH BRISKET
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
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.
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