Alanes Hanukkah Brisket Recipes
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
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 Roasts
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
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