Name: Braised Brisket for Hanukkah: Tender, Make-Ahead and Easy
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Ingredients: 5 lb beef brisket, first cut, fat cap left on; 2 tsp kosher salt; 1 tsp black pepper; 2 tsp paprika; 3 tbsp olive oil; 3 onions, large, sliced; 4 carrots, cut into chunks; 6 clove garlic, smashed; 3 tbsp tomato paste; 2 cup beef broth; 2 bay leaves; 1 tsp dried thyme

Autumn Winter Dairy-free High-protein 4 h 5 min 8 servings430 Calories

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Few dishes say “holiday table” like a platter of tender, sliced brisket in glossy onion gravy. Brisket is a cut from the chest of the cow: tough and lean when rushed, but meltingly soft after hours of slow, moist cooking. It is a classic centerpiece for Hanukkah in Ashkenazi Jewish families, and it works just as well for Christmas, Sunday dinners or any cold-weather crowd. Hanukkah begins on December 4 this year, so now is a good time to practice.

Why this method works

Brisket needs two things: gentle heat and time. We sear the meat first for deep flavor, then braise it, tightly covered, in a low oven with a bed of onions, carrots and a little tomato paste. The onions melt into a sweet sauce, and the covered pot keeps the meat from drying out.

Choosing the cut

First cut (flat): leaner, with neat slices. Look for a layer of fat on top and leave it on; it bastes the meat as it cooks.
Second cut (point): fattier and more forgiving. If you can find a whole “packer” brisket, ask the butcher to trim it, or buy the flat for easier slicing.
Plan on roughly 1/2 pound (225 g) of raw meat per person, since brisket shrinks as it cooks.

Tips for the best brisket

Slice against the grain. Look at the direction of the muscle fibers and cut across them in thin slices. This is the difference between tender and stringy.
Cook it a day ahead. Chill the brisket in its sauce overnight. Fat solidifies on top and is easy to lift off, and the meat is much easier to slice neatly when cold. Reheat the slices gently in the sauce.
Test with a fork, not a clock. Ovens vary. A fork should slide in with almost no resistance. If it resists, cover it again and give it another 30 minutes.
Keep the lid tight. Use a heavy Dutch oven with a lid, or cover a roasting pan very tightly with foil.

Variations

Sweet and tangy: add 2 tablespoons of brown sugar and 2 tablespoons of apple cider vinegar to the sauce.
Red wine: swap half of the broth for a dry red wine.
With potatoes: add halved baby potatoes to the pot for the last hour.
Dried fruit: a handful of prunes or dried apricots adds a sweet-sour edge that many families love.

Serving ideas for a Hanukkah table

Serve slices with the onion gravy alongside crispy potato latkes with applesauce, roasted green beans or Brussels sprouts, and a simple green salad to cut the richness. For dessert, jelly doughnuts (sufganiyot) are the traditional finish. Because the brisket is made ahead, you can fry the latkes fresh while the meat reheats in the oven.

Storage and reheating

Refrigerate sliced brisket in its sauce in an airtight container for up to 4 days. For longer storage, freeze it in the sauce for up to 3 months and thaw overnight in the refrigerator. Reheat covered at 325°F (160°C) for 20 to 30 minutes, or gently on the stovetop, until hot throughout.