A Festive Recipe: Hanukkah Brisket with Rich Wine Sauce

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.


  • 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


  1. Preheat your oven to 325°F (160°C).
  2. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Rusty Burlington


  • Rusty Griswold

    Since 2015, I have been building my light display to celebrate the holiday season and experimenting with various recipes to bring people together around the table. I have learned many do's and don'ts in both areas along the way, and share them with everyone via the rustygriswold.ca website.

    https://rustygriswold.ca info@rustygriswold.ca M Mike
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