Braised Hanukkah Brisket Recipes

BRAISED HANUKKAH BRISKET

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.

ALANE'S HANUKKAH BRISKET

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.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

BEST MOUTHWATERING HANUKKAH BEEF BRISKET RECIPE

Steps:

• In a large Dutch oven heat oil over medium-high heat. Carefully add beef brisket and brown the meat on all sides.
• In a large bowl combine the soy sauce, coffee, ketchup, chili sauce, honey, beef broth and garlic.
• Mix the ingredients to combine and then carefully pour the mixture over the brisket in the Dutch oven.
• Bring the meat and liquid to a boil. Reduce heat to low and cover the Dutch oven. Simmer the beef brisket in the liquid over low heat on stove top or in the oven at 300*F for 3 to 4 hours, or until tender.
• When cooked, remove the beef brisket from the liquid to a cutting board or large platter.
• Allow the beef brisket to cool for approximately 5 to 10 minutes and then cut the beef brisket across the grain into medium-thin slices.
• Once you have removed the brisket from the liquid, if the remaining liquid is not quite thick, we recommend reducing it down and serving it as gravy on the side.
• If you don't have a Dutch oven, use the largest, heaviest bottomed pan that you have.
• If you have an electric roaster such as a Nesco Roaster, use that instead of Dutch oven. Set temperature at 350*F to brown the meat and add the liquid. Once the liquid has come to a boil, reduce heat to 275*F and cook 3 to 4 hours, or until beef brisket is tender.
• This savory Hanukkah or Sunday beef brisket recipe can be made ahead of time, sliced, refrigerated or frozen and then reheated just before serving.