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 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 6-pound brisket from the butcher around
It was the perfect dinner to have on a cold December night.
Brisket with Carrots & Onions
- 6 pound beef brisket
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cloves garlic, peeled and left whole
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 4 yellow onions, peeled and sliced
- 2 28-oz cans tomato puree
- Preheat the oven to 350 degrees.
- Place the brisket in a heavy roasting pan. Season well with salt and pepper. Pile the garlic, carrots, celery and onions on top of the brisket and pour in enough tomato puree to come about 3/4 of the way up the meat and vegetables (if your tomato puree is thick, fill one of the tomato puree cans half way with water and pour into the roasting pan). Cover the top of the pan with 2 sheets of parchment paper, then aluminum foil.
- Bake for 3 – 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. 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. Serve with the vegetables. Enjoy!