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Braised Hanukkah Brisket

 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, NY
12 ServingsPrep: 25 min. Cook: 2-1/2 hours

Ingredients

  • 2 tablespoons canola oil
  • 1 fresh beef brisket (4 to 5 pounds)
  • 3 celery ribs, cut into 1-inch pieces
  • 3 large carrots, cut into 1/4-inch slices
  • 2 large onions, sliced
  • 1 pound medium fresh mushrooms
  • 3/4 cup cold water
  • 3/4 cup tomato sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish

Directions

  • 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. Yield: 12 servings (4 cups vegetables).

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Braised Hanukkah Brisket (continued)

Nutritional Facts: 4 ounces cooked meat with 1/3 cup vegetables and 1/2 cup juices equals 247 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 189 mg sodium, 8 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.