Best Mouthwatering Hanukkah Beef 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
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
Found this recipe last year and made it for Hanukkah, but is great anytime! Soooo delicious! This is made in an oven cooking bag.
Provided by Charmie777
Categories Roast Beef
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from brisket. Sprinkle with pepper and salt.
- Place flour in a large oven cooking bag and shake. Add brisket. Set bag in a large roasting pan.
- Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and bay leaves. Pour ontop of brisket.
- Close bag; cut slits in top of bag and seal.
- Roast in a 325º oven for 2-1/2 to 3 hours or until tender.
- Remove bay leaves.
- Slice meat across the grain into 1/4 inch thick slices.
- Skim fat from pan juices and serve with meat.
Nutrition Facts : Calories 222.7, Fat 8.5, SaturatedFat 3, Cholesterol 70.3, Sodium 502.9, Carbohydrate 8.9, Fiber 1.6, Sugar 2.8, Protein 24.6
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