Classic Hanukkah Beef Brisket
Slow-braised in onions, carrots and red wine until it surrenders to the fork — the centrepiece of the Hanukkah table.
In a nutshell: This authentic jewish-american classic hanukkah beef brisket comes together in just 3 hrs 50 mins using simple whole ingredients. The chef's secret: brisket sliced with the grain is stringy no matter how well it cooked — look for the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic Hanukkah beef brisket: slow-braised with onions, carrots and red wine until fork-tender. A make-ahead holiday centrepiece.
Key Equipment
As an Amazon Associate I earn from qualifying purchases.
- Large Dutch oven
- Sharp knife
- Cutting board
- Tongs
Chef's Pro-Tips
- Slice against the grain, and thinly: brisket sliced with the grain is stringy no matter how well it cooked — look for the lines in the meat and cut across them.
- Make it a day ahead: brisket tastes better the next day, and chilled meat slices far more cleanly — reheat gently in the sauce so it stays moist.
- Keep the fat cap on while braising: it bastes the meat from above as it renders, and you can trim any excess after cooking if you like.
Ingredients
8
servings
-
4.5 lbs beef brisket, first cut, fat cap intact
-
2 tsp kosher salt, divided
-
1 tsp black pepper
-
2 tbsp vegetable oil
-
3 yellow onions, thinly sliced
-
4 carrots, cut into 1-inch pieces
-
6 cloves garlic, smashed
-
2 tbsp tomato paste
-
1 cup dry red wine
-
2 cups beef broth, low-sodium
-
2 bay leaves
-
1 tbsp fresh thyme, leaves, plus more for serving
-
1 tbsp brown sugar, optional
The Smart Meal Planner & Grocery Calculator
Interactive Google Sheets & Excel system with auto-generating grocery lists, macro calculations, and 50 pre-loaded recipes.
Step-by-Step Instructions
Season and Sear
Preheat the oven to 325°F (165°C). Pat the brisket dry and season with half the salt and the pepper. Sear in oil in a large Dutch oven over medium-high heat, 4-5 minutes per side, until deeply browned. Transfer to a plate.
Soften the Vegetables
Cook the onions and carrots in the same pot for 8-10 minutes until the onions are soft and golden at the edges. Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens.
Deglaze and Braise
Pour in the wine, scraping up the browned bits, and simmer 3 minutes. Add the broth, bay leaves, thyme, remaining salt and brown sugar, if using. Nestle the brisket back in, fat-side up.
Braise Low and Slow
Cover and braise in the oven for 3-3.5 hours, until the meat yields easily to a fork. If the sauce is thin, remove the meat and simmer the sauce on the stovetop until it coats a spoon.
Rest, Slice and Serve
Rest the brisket 20 minutes, then slice thinly against the grain. Serve with the braising vegetables and sauce spooned over, scattered with fresh thyme.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
First cut (flat) is leaner and slices into neat pieces, which is why it is the classic Hanukkah choice. Second cut (point) is fattier and more forgiving if you prefer a richer result.
Yes — sear the meat and soften the vegetables first, then cook on low for 8-10 hours. The sauce will be thinner, so reduce it on the stovetop before serving.
Store sliced brisket in its sauce in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently in the sauce so the meat does not dry out.
Potato latkes, roasted carrots, or mashed potatoes to catch the sauce, plus a bright salad or pickled vegetables to cut the richness.
Slow-Roasted Beef Tenderloin
Beef tenderloin slow-roasts under a garlic-herb crust and slices rosy-pink.
View Recipe
Classic Red Wine Braised Pot Roast
Classic red wine braised pot roast: chuck roast simmered with wine, broth, carrots, and herbs until...
View Recipe
Classic Glazed Beef & Pork Meatloaf
The gold standard of homestyle comfort food! A balanced, juicy blend of ground beef and ground pork is...
View Recipe