Hanukkah Brisket Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
• Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
• Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
• Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
• Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
• Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
• Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Steps:

• Trim excess fat from brisket. Sprinkle with pepper and salt.
• Place flour in a large oven cooking bag and shake. Add brisket. Set bag in a large roasting pan.
• Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and bay leaves. Pour ontop of brisket.
• Close bag; cut slits in top of bag and seal.
• Roast in a 325º oven for 2-1/2 to 3 hours or until tender.
• Remove bay leaves.
• Slice meat across the grain into 1/4 inch thick slices.
• Skim fat from pan juices and serve with meat.

Steps:

• In a large Dutch oven heat oil over medium-high heat. Carefully add beef brisket and brown the meat on all sides.
• In a large bowl combine the soy sauce, coffee, ketchup, chili sauce, honey, beef broth and garlic.
• Mix the ingredients to combine and then carefully pour the mixture over the brisket in the Dutch oven.
• Bring the meat and liquid to a boil. Reduce heat to low and cover the Dutch oven. Simmer the beef brisket in the liquid over low heat on stove top or in the oven at 300*F for 3 to 4 hours, or until tender.
• When cooked, remove the beef brisket from the liquid to a cutting board or large platter.
• Allow the beef brisket to cool for approximately 5 to 10 minutes and then cut the beef brisket across the grain into medium-thin slices.
• Once you have removed the brisket from the liquid, if the remaining liquid is not quite thick, we recommend reducing it down and serving it as gravy on the side.
• If you don't have a Dutch oven, use the largest, heaviest bottomed pan that you have.
• If you have an electric roaster such as a Nesco Roaster, use that instead of Dutch oven. Set temperature at 350*F to brown the meat and add the liquid. Once the liquid has come to a boil, reduce heat to 275*F and cook 3 to 4 hours, or until beef brisket is tender.
• This savory Hanukkah or Sunday beef brisket recipe can be made ahead of time, sliced, refrigerated or frozen and then reheated just before serving.

Steps:

• 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.