Braised Hanukkah Brisket Recipe

5 2 2
Braised Hanukkah Brisket Recipe
Braised Hanukkah Brisket Recipe photo by Taste of Home
Publisher Photo

Braised Hanukkah Brisket Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-3/4 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).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Braised Hanukkah Brisket in Taste of Home November 2013

Nutritional Facts

4 ounces cooked meat with 1/3 cup vegetables and 1/2 cup juices: 247 calories, 9g fat (3g saturated fat), 64mg cholesterol, 189mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

  • 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
  1. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
  2. Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
  3. 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.
  4. Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices. Yield: 12 servings (4 cups vegetables).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Braised Hanukkah Brisket in Taste of Home November 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBraised Hanukkah Brisket

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CatMurphy User ID: 7117971 213626
Reviewed Nov. 3, 2013

"This has wonderful flavor and is my new "go to" pot roast recipe! I served it with extra horseradish on the side. I'd like to try this in the crock pot next time."

MY REVIEW
gucci65 User ID: 7131119 140110
Reviewed Oct. 31, 2013

"I love this recipe. !!! I added 1/4 cup of honey to this. It really added another demention of flavor !!!"

Loading Image