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Braised Hanukkah Brisket

My mother, Enid, always used the most marbled cut of brisket she could find to make this Hanukkah brisket 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
  • Total Time
    Prep: 25 min. Cook: 2-3/4 hours
  • Makes
    12 servings (4 cups vegetables)

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.

Braised Hanukkah Brisket Tip

What is traditionally served with brisket?

If you're serving brisket as the main dish for Hanukkah (or any holiday meal), you can't go wrong with vegetable sides like tzimmes or potato latkes. For a more substantial side dish, try a savory noodle kugel or a piping hot bowl of chicken matzo ball soup. Looking for more great Hanukkah dishes? Here are some of our favorite Hanukkah recipes.

How do you keep brisket from drying out?

The key to making a tender brisket is using low and slow heat. Don't try to rush it by boiling the brisket; it'll turn out chewy and dry. If you have time, the best way to keep the brisket moist is to make it a day in advance. Cool it whole in the cooking liquid overnight and reheat it the next day. Check out our complete guide for making Jewish brisket for more tips and tricks.

How can I thicken my brisket sauce?

If your sauce is too thin, you don't need flour or cornstarch. Try using another method to thicken sauce, like simmering the strained cooking liquid until it's reduced by half. You can also add body by pureeing some of the cooked onions, carrots, celery and mushrooms and adding them back to the sauce.

Research contributed by Lindsay D. Mattison, Taste of Home contributing writer

Nutrition 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.

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Reviews

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  • CatMurphy
    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.

  • gucci65
    Oct 31, 2013

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