Hanukkah Brisket

I made this recipe from Andrew Zimmern’s for the first time Hanukkah 2015 because I could not find the other recipe I typically make. This one is much much better! Delicious!!

Hanukkah Brisket
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Ingredients
  1. 2 tablespoons dried thyme
  2. 2 tablespoons sweet paprika
  3. 2 tablespoons dried sage
  4. 1 tablespoon freshly ground pepper
  5. 1 tablespoon fine sea salt, plus more for seasoning
  6. One 10-pound whole beef brisket
  7. 1/4 cup grapeseed oil
  8. 8 medium onions (3 pounds) sliced
  9. 2 cups beef stock or low-sodium broth
  10. 1 cup Banyuls vinegar or aged red wine vinegar
  11. 1 cup tomato puree
  12. 10 garlic cloves, peeled
  13. 1 teaspoon black peppercorns
  14. 1 bay leaf
  15. 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
Instructions
  1. In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
  2. Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
  3. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
  4. Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.
  5. MAKE AHEAD The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.
Notes
  1. I used a 3-4 pound brisket rather than what the recipe called for, but I used the same amount of liquid. Keep an eye on the braising liquid in the pan, it will cookoff before the brisket is done. Add more liquid as needed.
My Recipe Source https://myrecipesource.net/

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