As the first night of Hanukkah approaches, I can already feel the excitement in the air—a time for family, tradition, and of course, delicious food. There’s something profoundly comforting about the scent of braised beef brisket wafting through the house, mingling with the sweet notes of holiday candles. This recipe has been a staple in my family for generations, transforming our gatherings into savory feasts that linger in our memories long after dessert is served.
What sets this Hanukkah brisket apart is the perfect blend of herbs, spices, and slow-cooked tenderness—each bite melts in your mouth, enveloped in rich flavors that speak of love and togetherness. Whether you’re entertaining a crowd or enjoying a cozy dinner at home, this dish promises to be the star of the evening. So, grab your apron, and let’s dive into the mouthwatering world of braised brisket—where each moment spent in the kitchen is a chance to create lasting memories.
Why is Hanukkah Brisket a must-try?
Exquisite flavors: The unique blend of thyme, paprika, and sage elevates this dish to new heights, making it the perfect holiday centerpiece.
Slow-cooked perfection: Braising the brisket for over six hours ensures it’s unbelievably tender and flavorful.
Family tradition: This recipe has been passed down through generations, making it a beloved staple during the festivities.
Versatile: While ideal for Hanukkah, this dish also shines at family gatherings and special occasions.
Crowd-pleaser: Make your holiday gatherings unforgettable with this sumptuous brisket that leaves everyone asking for seconds. If you’re interested in more holiday recipes, check out my collection of festive dishes.
Hanukkah Brisket Ingredients
For the Rub
• Dried thyme – adds an earthy aroma that complements the beef beautifully.
• Sweet paprika – infuses a warm, rich color and depth of flavor to the brisket.
• Dried sage – elevates the herbal notes, enhancing the overall taste.
• Freshly ground pepper – for a spicy kick that balances the sweetness of the paprika.
• Fine sea salt – essential for seasoning the brisket, plus more for final adjustments.
For the Brisket
• Whole beef brisket (10 pounds) – the star ingredient, chosen for its marbling and tenderness that shine through low and slow cooking.
• Grapeseed oil – with a high smoke point, it’s perfect for searing the brisket to lock in flavors.
For the Braising Liquid
• Medium onions (8, 3 pounds) – their sweetness transforms during cooking into a luscious base.
• Beef stock or low-sodium broth (2 cups) – adds moisture and richness to the braising process.
• Banyuls vinegar or aged red wine vinegar (1 cup) – imparts a tangy depth that balances the dish’s flavors.
• Tomato puree (1 cup) – provides acidity and richness, enhancing the sauce.
• Garlic cloves (10, peeled) – contribute aromatic warmth to the braising liquid.
• Black peppercorns (1 teaspoon) – offer a subtle background spice.
• Bay leaf (1) – adds a fragrant touch to the braising liquid that works harmoniously with the other ingredients.
• Fennel bulbs (3, cut into wedges) – their slight anise flavor enhances the overall complexity of the dish.
This Hanukkah brisket is not just a meal; it’s a celebration of the season and the memories we cherish. Enjoy cooking!
How to Make Hanukkah Brisket
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Mix the Rub: In a bowl, whisk together the thyme, paprika, sage, ground pepper, and 1 tablespoon of sea salt. Generously rub this spice mixture all over the brisket and let it rest for 1 hour at room temperature, allowing flavors to penetrate the meat.
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Preheat and Sear: Preheat your oven to 300°F. In a large flameproof roasting pan, heat the grapeseed oil over moderate high heat. Carefully add the brisket and sear it for about 8 minutes, turning once until beautifully browned. Transfer the brisket to a large baking sheet.
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Cook the Onions: In the same roasting pan, add the sliced onions along with a generous pinch of salt. Cook over moderate heat, stirring occasionally, until the onions are soft and deeply caramelized, about 20 minutes.
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Prepare the Braise: Add the beef stock, Banyuls vinegar, tomato puree, garlic, black peppercorns, and bay leaf to the onions. Bring the mixture to a simmer, and then return the brisket to the pan, placing the fennel wedges around it in the flavorful braising liquid.
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Bake to Tender Perfection: Tent the brisket with foil and bake for approximately 6 hours and 30 minutes, or until it’s fork-tender. Once done, carefully transfer the brisket to a carving board and let it rest for 20 minutes, still covered with foil.
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Final Touches: Skim off any fat from the braising liquid, discard the bay leaf, and carve the brisket into thick slices. Plate it up on a serving platter, drizzling with the delicious pan juices and serving alongside the tender vegetables.
Optional: Garnish with fresh herbs for an extra touch of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Hanukkah brisket preparations are perfect for busy cooks looking to save time without sacrificing flavor! You can rub the spice mixture over the brisket and let it sit at room temperature for up to 24 hours to enhance the flavors. Additionally, you can slice the onions and store them in the refrigerator for up to 3 days before cooking, which helps to streamline your prep time on the day of the feast. When you’re ready to serve, simply follow the cooking instructions, searing the brisket and braising it as outlined. Remember to store any leftover braising liquid separately in an airtight container to maintain its richness. Enjoy effortless holiday gatherings with this make-ahead strategy!
How to Store and Freeze Hanukkah Brisket
Fridge: Store leftover Hanukkah brisket in an airtight container for up to 3 days to keep it fresh and flavorful.
Freezer: If you need to keep it longer, wrap the brisket tightly in plastic wrap or aluminum foil and place it in the freezer for up to 3 months.
Reheating: Thaw the brisket in the refrigerator overnight, then reheat in a low oven (around 300°F) for about 20-30 minutes, drizzling with braising juices to maintain moisture.
Leftovers: Use leftover brisket in sandwiches, salads, or hashes for delicious meals throughout the week!
What to Serve with Hanukkah Brisket?
Enhance your holiday feast with these delightful pairings that will beautifully complement the rich flavors of your brisket.
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Creamy Mashed Potatoes: The buttery softness of mashed potatoes contrasts perfectly with the tender brisket, soaking up the flavorful juices.
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Roasted Root Vegetables: Caramelized sweet potatoes, carrots, and parsnips add vibrant color and a hint of sweetness, balancing the savory brisket beautifully.
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Crispy Brussels Sprouts: Their crunchy exterior and tender interior provide the perfect textural contrast, with a slight bitterness that enhances the dish’s overall richness.
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Sweet and Tangy Applesauce: A classic pairing, the flavors from the applesauce add a refreshing sweetness that brightens each bite of the savory brisket.
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Matzo Ball Soup: This comforting classic not only warms the soul but also offers a delightful textural contrast to the brisket, making it feel like a true holiday meal.
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Fresh Herb Salad: A simple salad with light greens, lemon dressing, and herbs offers a refreshing palate cleanser that complements the richness of the brisket.
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Cabernet Sauvignon: This full-bodied red wine perfectly pairs with the richness of the brisket, enhancing its flavors and making every bite a mouthwatering experience.
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Chocolate Babka: For dessert, the sweet, layered chocolate babka provides a beautiful end to your meal, with its rich flavor echoing the robust brisket.
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Honey Cake: A traditional sweet, the moist honey cake brings a warm sweetness that beautifully rounds out the savory brisket experience.
Hanukkah Brisket Variations
Feel free to get creative with this recipe; add your personal touch for a unique twist!
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Spicy Kick: Add minced jalapeño or a dash of cayenne pepper to the rub for an extra layer of heat. It’s a fun surprise for spice lovers!
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BBQ Glaze: Brush your brisket with your favorite BBQ sauce during the last hour of baking for a sweet and smoky flavor, setting it apart from the traditional braise.
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Herb Infusion: Substitute fresh herbs like rosemary or oregano in place of dried thyme for a fresher taste, creating a beautifully aromatic dish.
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Vegetable Medley: Incorporate carrots, parsnips, or potatoes alongside the fennel for added texture and heartiness that will always impress.
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Wine Variation: Swap out the Banyuls vinegar for a sweeter red wine to bring out richer flavors in the beef and create a more complex sauce.
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Zesty Citrus: Add the zest and juice of an orange or lemon to the braising liquid for a lovely citrus note to brighten the rich flavors.
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Nutty Crust: Top the brisket with a mixture of crushed nuts and herbs during the last hour of baking, adding a delightful crunch along with a savory finish.
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Smoky Flavor: Use smoked paprika instead of sweet paprika for a touch of unmistakable smokiness that will elevate your brisket to new heights.
Expert Tips for Hanukkah Brisket
- Room Temperature Resting: Letting the brisket rest at room temperature for an hour allows the rub to penetrate more deeply, enhancing flavor.
- Don’t Rush the Sear: Achieve that beautifully browned crust by searing the brisket properly. It locks in juices and flavor; avoid the mistake of rushing this step!
- Monitor Liquid Levels: Check the braising liquid occasionally during cooking. If it’s reducing too much, add a bit more beef stock to keep the brisket moist.
- Be Patient with Cooking Time: The long cook time is crucial for a melt-in-your-mouth texture. Resist the urge to shorten it—this Hanukkah brisket deserves love!
- Rest Before Carving: Allowing the brisket to rest after baking is essential. This step ensures tender slices that won’t fall apart when served.
Hanukkah Brisket Recipe FAQs
How do I select the best brisket?
Look for a brisket with good marbling and a consistent thickness. The fat helps keep the meat moist during cooking. A 10-pound cut is ideal for this Hanukkah brisket to ensure it stays juicy and flavorful!
How should I store leftovers?
Absolutely! Store leftover Hanukkah brisket in an airtight container in the refrigerator for up to 3 days. Make sure it’s fully cooled before placing it in the container to preserve freshness.
Can I freeze the brisket?
Yes, you can! Wrap the brisket tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before reheating.
How do I reheat leftover brisket?
To reheat, preheat your oven to 300°F. Place the brisket in a baking dish, drizzle with some of the reserved braising liquid to keep it moist, and cover with foil. Heat for about 20-30 minutes, or until warmed through.
What should I do if my brisket is tough?
If your brisket turns out tough, it may not have cooked long enough. Braising requires patience! If you ever find yourself in this situation, you can return the brisket to the oven with some liquid and let it cook longer until it becomes tender. Trust the process, and it’ll reward you with perfection!
Are there any dietary considerations for this recipe?
While this Hanukkah brisket is gluten-free as written, always check for gluten in the broth and vinegar. If you have any specific allergies, it’s a good idea to customize the ingredients to suit your needs. Enjoy with peace of mind!
Tender Hanukkah Brisket: A Flavorful Feast for the Holidays
Ingredients
Equipment
Method
- In a bowl, whisk together the thyme, paprika, sage, ground pepper, and sea salt. Rub this mixture all over the brisket and let it rest for 1 hour.
- Preheat your oven to 300°F. Heat the grapeseed oil in a roasting pan, sear the brisket for about 8 minutes until browned. Transfer to a baking sheet.
- In the same pan, add the sliced onions with a pinch of salt. Cook for about 20 minutes until soft and caramelized.
- Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf to onions. Bring to a simmer, then return brisket to the pan with fennel wedges.
- Tent the brisket with foil and bake for 6 hours and 30 minutes, until fork-tender. Transfer to a carving board and let rest for 20 minutes covered with foil.
- Skim fat from braising liquid, discard bay leaf, and carve brisket into thick slices. Serve drizzled with pan juices and tender vegetables.