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Traditional Jewish Brisket for Hanukkah

Close-up of perfectly sliced Jewish brisket, glistening with rich, savory sauce on a white plate.
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A savory and tender slow-cooked brisket, perfect for your Hanukkah celebration.

Ingredients

Scale
  • 3–4 lb beef brisket
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the brisket generously with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, sear the brisket on all sides over medium-high heat. Remove brisket and set aside.
  4. Add the sliced onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the beef broth, red wine, tomato paste, brown sugar, salt, and pepper. Bring to a simmer.
  6. Return the brisket to the pot, nestling it into the liquid. Add the bay leaves.
  7. Cover the pot tightly and transfer to the preheated oven.
  8. Bake for 3-4 hours, or until the brisket is fork-tender.
  9. Remove the brisket from the pot and let it rest for 10-15 minutes before slicing against the grain.
  10. Serve the sliced brisket with the sauce from the pot.

Notes

  • For a richer sauce, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after removing the brisket.
  • This brisket is excellent for meal planning and can be made a day ahead. The flavors deepen overnight.
  • Consider this recipe when looking for traditional Hanukkah food.

Nutrition

Find it online: https://carlacooking.com/jewish-brisket-recipe-hanukkah/