Alanes Hanukkah Brisket Recipes

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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

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

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     Roasts

Time 12h50m

Yield 10

Number Of Ingredients 5

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

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