Hanukkah Brisket
Celebrate the flavors of tradition with this tender and flavorful Hanukkah Brisket, a perfect centerpiece for your holiday feast. This recipe features a 4-pound beef brisket slow-braised to perfection in a rich sauce made with caramelized onions, garlic, tomato paste, beef broth, and a splash of red wine for depth. Enhanced with warm spices like smoked paprika and a touch of sweetness from brown sugar, this dish delivers a beautifully balanced taste. The addition of carrots and a tangy hint of apple cider vinegar rounds out the hearty meal. Baked low and slow for ultimate tenderness, this brisket is basted in its luscious sauce, making every bite melt-in-your-mouth delicious. Garnished with fresh parsley for a bright finish, this recipe is perfect for serving during Hanukkah or any special family gathering. Pair it with latkes or your favorite sides to complete the meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 3 large yellow onions
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 4 large carrots
- 2 tablespoons parsley (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the brisket on both sides with salt, black pepper, and smoked paprika. Rub the spices in gently to coat evenly.
Heat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat.
Sear the brisket for 4-5 minutes on each side until it develops a deep brown crust. Remove the brisket and set it aside on a plate.
Peel and slice the onions into thin rings, then add them to the same pot. Reduce the heat to medium and sauté for 8-10 minutes until they are soft and golden.
Mince the garlic cloves and stir them into the onions, cooking for 1-2 minutes until fragrant.
Add the tomato paste to the pot and stir to coat the onions and garlic. Cook for 2 minutes to enhance its flavor.
Pour in the beef broth, red wine, brown sugar, and apple cider vinegar. Stir until combined, scraping the bottom of the pot to deglaze it and pick up any browned bits.
Return the seared brisket to the pot, nestling it into the liquid. Add the bay leaves.
Peel and cut the carrots into large chunks, then add them around the brisket.
Cover the pot tightly with a lid or heavy-duty aluminum foil and place it in the oven.
Bake for 3 1/2 to 4 hours, basting the brisket with the sauce every hour. The brisket is done when it is fork-tender and the sauce has thickened slightly.
Remove the brisket and let it rest for 15-20 minutes before slicing against the grain into thin slices.
Serve the brisket with the carrots and sauce spooned over the top. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
5085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13602 mg | 591% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 56.2 g | ||
| Protein | 549.5 g | 1099% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 498 mg | 38% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 7837 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
