Classic Hanukkah Brisket

hanukkah-brisket
Photo by Emily Kinni
Classic Hanukkah Brisket 2.0 6 5 1
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 450 calories
    • Fat 19 g (6g saturated fat)
    • Cholesterol 140 mg
    • Sodium 680 mg
    • Protein 49 g
    • Carbohydrate 19 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 59 mg

Preheat the oven to 325 degrees. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season both sides of brisket with 1 teaspoon each salt and pepper. When the oil shimmers, add the brisket fat side down and cook until dark golden, 3 to 4 minutes. Turn the brisket and cook the other side until browned, 3 minutes more. Remove the meat from pot and add onions, garlic, and thyme. Cook until the onions begin to soften and the ingredients become fragrant, about 4 minutes. Stir in tomato paste and 4 cups water and bring to a simmer. Return the brisket to the pot, fat side up; cover and transfer to the oven. Cook until almost tender, about 2 hours and 45 minutes.

Add the vegetables, submerging them slightly in the cooking liquid. Continue cooking until the vegetables are tender, 30 to 45 minutes more. Transfer the meat to a cutting board, and remove the vegetables with a slotted spoon. Skim as much of the fat from the cooking liquid as possible; season with additional salt and pepper. Slice the brisket against the grain. Serve, topped with parsley, with vegetables and cooking liquid on the side.

Ingredients

  1. Check 1 tablespoon vegetable oil
  2. Check 1 lean beef brisket roast (about 3 pounds)
  3. Check Kosher salt and black pepper
  4. Check 1 large onion, cut into 1-inch wedges, leaving root and end intact
  5. Check 2 cloves garlic, minced
  6. Check 4 large sprigs fresh thyme or 1 teaspoon dried thyme
  7. Check 6 tablespoons tomato paste
  8. Check 3 medium carrots (about 8 ounces), scrubbed and cut into 2-inch pieces
  9. Check 1 fennel bulb (about 8 ounces), trimmed and cut into ½-inch wedges
  10. Check 2 medium yukon gold potatoes (about 8 ounces), cut into 2-inch pieces
  11. Check chopped parsley, for serving

Directions

  1. Preheat the oven to 325 degrees. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season both sides of brisket with 1 teaspoon each salt and pepper. When the oil shimmers, add the brisket fat side down and cook until dark golden, 3 to 4 minutes. Turn the brisket and cook the other side until browned, 3 minutes more. Remove the meat from pot and add onions, garlic, and thyme. Cook until the onions begin to soften and the ingredients become fragrant, about 4 minutes. Stir in tomato paste and 4 cups water and bring to a simmer. Return the brisket to the pot, fat side up; cover and transfer to the oven. Cook until almost tender, about 2 hours and 45 minutes.
  2. Add the vegetables, submerging them slightly in the cooking liquid. Continue cooking until the vegetables are tender, 30 to 45 minutes more. Transfer the meat to a cutting board, and remove the vegetables with a slotted spoon. Skim as much of the fat from the cooking liquid as possible; season with additional salt and pepper. Slice the brisket against the grain. Serve, topped with parsley, with vegetables and cooking liquid on the side.