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
BEST BEEF BRISKET RECIPE BY TASTY
Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.
Provided by Betsy Carter
Categories Dinner
Time 18h25m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Turn the broiler on high.
- Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
- Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
- Preheat the oven to 275˚F (135°C).
- In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
- Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
- If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
- Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
- Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
- The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
- Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
- While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
- Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
- When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams
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
BEST MOUTHWATERING HANUKKAH BEEF BRISKET RECIPE
Make and share this Best Mouthwatering Hanukkah Beef Brisket Recipe recipe from Food.com.
Provided by wpridemore
Categories Meat
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 551, Fat 23.7, SaturatedFat 6.8, Cholesterol 140.6, Sodium 1310.2, Carbohydrate 34, Fiber 1.6, Sugar 30.3, Protein 49.4
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HANUKKAH BRISKET RECIPE - ANDREW ZIMMERN - FOOD & WINE
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5/5 Total Time 8 hrs 45 mins
- In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
- Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
- Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
- Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
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