Here’s my recipe for a Hanukkah brisket. Note: This recipe calls for one pound of brisket per person. Also check out my recipe for potato latkes with apple-onion chutney!
Balsamic Tomato-Braised Brisket
- 10-pound brisket
- 8-10 allspice peppercorns
- 4-5 cloves
- A few dry bay leaves
- Fresh rosemary sprigs
- 10-12 garlic cloves
- 2 carrots, peeled and cut in big pieces
- 2 onions, peeled and cut in big pieces
- 3-4 celery sticks
- Salt and pepper, to taste
- For the marinade:
- 2 cups red cooking wine
- 1 cup tomato purée
- 1 cup balsamic vinegar
- 4 tablespoons honey
- Salt and pepper
- Preheat oven to 350 degrees. Place brisket in a deep cooking pan and add all the dry ingredients on top. In a separate bowl, combine all the ingredients for the marinade.
- Cover brisket with the marinade, seal pan tight with aluminum foil or lid and bake for 3-3.5 hours.
- As soon as the brisket cools down, remove it from the liquid and cover with film in order to prevent drying. Store in refrigerator for about 1-2 hours to get it cold for easier slicing. I like my brisket sliced thin, so I usually use my meat slicer. I recommend using an electric knife for better precision, but a nicely sharpened chef’s knife and good pulse can also do the trick.
- Place the cooking liquid in the refrigerator overnight. (A thick layer of fat will surface the following day and it’s easier to remove when chilled.)
- Emulsify the liquid marinade with a hand blender, then strain it in a fine colander.
- Pour over the sliced brisket in an oven dish and cover with aluminum foil. Return to a 350-degree oven to heat for about 20-30 minutes. (In this heat-up process, the liquid will reduce and thicken to a wonderful sauce!)
Ines Chattas is the culinary director of UN Plaza Grill in New York City. Offering continental and Mediterranean cuisine, the space features two private rooms, a large dining area, private booths and sushi bar. OU-kosher certified.