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Alane's Hanukkah Brisket
Alane's Hanukkah Brisket
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Prep Time:
15 minutes
Cook Time:
245 minutes
Total Time:
770 minutes
Slow-roasted Hanukkah brisket simmered in rich beef broth, French onion soup, and beer for tender, succulent perfection.
Ingredients:
  • 1 (4 pound) beef brisket
  • 1 large onion, sliced
  • 2 (14.5 ounce) cans beef broth
  • 2 (15 ounce) cans French onion soup
  • 2 (12 fluid ounce) cans or bottles beer
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Heat a large roasting pan over medium-high heat. Sear the brisket, starting with the fat-side down, until browned on each side for about 3 minutes. Set the brisket aside after searing.
  • Layer the roasting pan with onion slices. Pour in one can each of beef broth, French onion soup, and beer. Add the brisket on top and pour the remaining cans of broth, soup, and beer over the brisket. Cover the pan with a lid.
  • After preheating the oven, let the brisket bake for 3 hours. Then allow it to rest at room temperature for 30 minutes before serving.
  • Wrap the brisket tightly in aluminum foil, then transfer the pan juices and onion to a food storage container and cover with a lid. Refrigerate both the brisket and pan juices for 8 hours to overnight.
  • The following day, set your oven to 350 degrees F (175 degrees C). Transfer pan juices and onions to a 9x13-inch baking dish.
  • Prepare the brisket by removing excess fat, thinly slicing it against the grain, and placing the slices back into the flavorful pan juices.
  • Roast in the oven until pan juices thicken and meat is heated through, approximately 45 minutes.

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