Every year during Hanukkah growing up, my parents would get a nice brisket for the entire family that we’d all enjoy on Hanukkah. My mom used beer to tenderize and marinate it in all sorts of things (from broth to beer) and over the years, more and more vegetables were added to the mix. I loved the smell of it cooking because it smelled like the holidays to us.
This year, I ordered a brisket from the butcher and we enjoyed the smells of it cooking all day long. It reminded me of my childhood and I am so excited I’m passing that on to my kids.
Even though I don’t eat much red meat anymore, I will always make an exception for this one. It is the perfect dinner to have on a cold December night.
Jewish Holiday Brisket
- 1/2 pound carrots, peeled and cut into 2-inch chunks
- 4 stalks celery, cut into 2-inch chunks
- 1 yellow onion, peeled and sliced
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 pound beef brisket
- 1 28-oz can tomato puree or 2 cups beef stock
- Preheat the oven to 350 degrees.
- Place the veggies in the bottom of a heavy roasting pan. Combine salt, pepper, garlic powder and onion powder in a small bowl and season the outside of the brisket with seasoning mixture. Place brisket on top of veggies and bake for 30 minutes, uncovered.
- Remove roasting pan from the oven and lower heat to 300 degrees. Add tomato puree or beef stock in, cover roasting pan tightly and cook for 2-3 hours or until the meat is tender.
- Remove the meat from the pan and keep it warm before slicing into it (this will help keep the juices inside). Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
- To serve, slice the meat across the grain and serve with the vegetables. Enjoy!