For a richer flavor, use bone-in brisket. If you don't have dark beer, you can substitute with beef broth or red wine. For a sweeter flavor, add 1/4 cup of brown sugar to the braising liquid. Serve the brisket with mashed potatoes, roasted vegetables, or kasha varnishkes.
Alane's Hanukkah Brisket
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PREP TIME15 mins
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COOK TIME4 hrs 5 mins
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TOTAL TIME12 hrs 50 mins
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SERVING10 People
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VIEWS57
This Hanukkah brisket transforms into an incredibly tender masterpiece that melts in your mouth. Simmered in a rich, flavorful braising liquid, it's the perfect centerpiece for your holiday feast.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol78 mg
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Fiber1 g
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Protein22 g
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Saturated Fat10 g
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Sodium1050 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Preheat the oven to 350 degrees F (175 degrees C). (10 minutes)
02 Step
Recipe View 15 mins Place a large, heavy-bottomed roasting pan over medium-high heat. Sear the brisket, fat-side down first, until deeply browned, about 5-7 minutes per side. This step is crucial for developing rich flavor. Remove brisket from the pan and set aside. (15 minutes)
03 Step
Recipe View 5 mins Place the sliced onions in the bottom of the roasting pan, creating a bed for the brisket. Pour in 1 can of beef broth, 1 can of French onion soup, and 1 bottle of beer. (5 minutes)
04 Step
Recipe View 3 mins Lay the seared brisket on top of the onions. Pour the remaining beef broth, French onion soup, and beer over the brisket. Cover the roasting pan tightly with a lid or heavy-duty aluminum foil. (3 minutes)
05 Step
Recipe View 3 hrs Bake in the preheated oven for 3 hours. After 3 hours, check the brisket for tenderness. It should be easily pierced with a fork. If not, continue baking for another 30-60 minutes, or until tender. (180 minutes)
06 Step
Recipe View 30 mins Remove the brisket from the oven and let it rest, covered, at room temperature for 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful brisket. (30 minutes)
07 Step
Recipe View 10 mins Carefully remove the brisket from the roasting pan and wrap it tightly in aluminum foil. Pour the pan juices and onions into a separate food storage container and cover tightly. Refrigerate both the brisket and pan juices separately for at least 8 hours, or preferably overnight. This step allows the fat to solidify, making it easier to remove, and also allows the flavors to meld and deepen. (10 minutes)
08 Step
Recipe View 15 mins The next day, preheat the oven to 350 degrees F (175 degrees C). Pour the refrigerated pan juices and onions into a 9x13-inch baking dish. Skim off any solidified fat from the surface of the juices before pouring. (15 minutes)
09 Step
Recipe View 10 mins Unwrap the brisket, and trim away any remaining visible fat. Slice the brisket thinly across the grain of the meat. This is essential for tenderness. (10 minutes)
10 Step
Recipe View 5 mins Arrange the brisket slices in the baking dish, nestled into the pan juices. (5 minutes)
11 Step
Recipe View 45 mins Bake in the preheated oven until the pan juices are thickened and the meat is heated through, about 45 minutes. (45 minutes)
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RECIPE REVIEWS
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Please Rate
Clifton Goldnerbaumbach
Feb 9, 2025I used a stout beer and it added a wonderful depth of flavor to the dish.
Noble Littel
Dec 24, 2024The overnight refrigeration step is key. It really makes a difference in the tenderness and flavor of the brisket.
Callie Kessler
Nov 3, 2024This brisket was the star of our Hanukkah dinner! Everyone raved about how tender and flavorful it was.
Gabriella Mccullough
Oct 22, 2024This recipe is a keeper! I'll be making it again and again.