Hanukkah is a time of celebration, family gatherings, and delicious traditional foods. One of the most beloved Hanukkah dishes is brisket, a hearty and flavorful beef dish that is slow-cooked to perfection. This fall-apart tender Hanukkah brisket recipe is made with rich red wine and tomato sauce that infuses the meat with deep, savoury flavours. It’s perfect for serving as the centrepiece of a Hanukkah feast and will impress your guests with its tender texture and delicious taste. Plus, it’s easy to make in a Dutch oven or roasting pan to enjoy the holiday more and spend less time in the kitchen. Follow this recipe to create a delicious Hanukkah brisket that will become a family favourite for years to come.
- Frequently Asked Questions (FAQ)
- 4-5 pound beef brisket
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Preheat your oven to 325°F (160°C).
- Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat.
- Season the brisket generously with salt and pepper on both sides. Sear the brisket in the hot oil for 5-7 minutes per side until well browned. Transfer the brisket to a plate.
- Add the sliced onions to the Dutch oven and sauté for 5-7 minutes until golden brown and softened. Add the garlic and sauté for another minute.
- Add the beef broth, red wine, tomato paste, brown sugar, apple cider vinegar, paprika, thyme, and a pinch of salt and pepper to the Dutch oven. Stir to combine.
- Place the brisket back into the Dutch oven, making sure it is fully submerged in the liquid. Cover the Dutch oven with a lid or aluminum foil.
- Transfer the Dutch oven to the preheated oven and bake for 3-4 hours until the brisket is tender and falls apart easily with a fork.
- Once the brisket is done, remove it from the Dutch oven and let it rest for 10-15 minutes before slicing it against the grain.
- Serve the sliced brisket with the sauce from the Dutch oven, garnished with chopped fresh parsley or cilantro, if desired.
Enjoy your delicious Hanukkah brisket!
Frequently Asked Questions (FAQ)
Can I use a different cut of meat instead of brisket?
While brisket is the most traditional cut for Hanukkah, you can certainly use a different cut if you prefer. Other good options include a chuck roast, short ribs, or a boneless beef roast.
Can I make this recipe gluten-free?
Yes! To make this recipe gluten-free, simply omit the flour and use a gluten-free beef broth. If desired, you can also thicken the sauce with a gluten-free flour or cornstarch slurry.
Can I make this brisket recipe ahead of time?
Yes! This brisket recipe is great for making ahead of time. You can prepare the brisket up to 3 days in advance and store it in the refrigerator. To reheat, simply place the brisket in a baking dish, cover it with foil, and heat it in the oven at 325°F (160°C) for 20-30 minutes or until warmed through.
Can I use a different type of wine in this recipe?
While the recipe calls for dry red wine, you can certainly use a different type of wine. This recipe would also work well in a dry white wine, such as Sauvignon Blanc or Chardonnay.
Can I use a slow cooker instead of a Dutch oven or roasting pan?
Yes, you can make this brisket recipe in a slow cooker. Follow all the same steps to sear the brisket and sauté the onions and garlic, then transfer everything to a slow cooker. Add the beef broth, red wine, tomato paste, brown sugar, apple cider vinegar, paprika, thyme, and a pinch of salt and pepper to the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the brisket is tender.