Light the Menorah and Loosen the Belt: We Have the Only Brisket Recipe You Need

So ready for the Festival of Lights and endless seconds.

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Classic Braised Brisket for Hanukkah

Ingredients

• 4 pounds beef brisket
• 2 tablespoons olive oil
• 2 onions, sliced
• 4 carrots, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves

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Instructions

1. Preheat oven to 325°F (163°C).
2. Heat olive oil over medium-high heat in a large oven-safe pot or Dutch oven.
3. Season the brisket with salt and pepper. Sear the brisket in the pot until browned on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add onions, carrots, and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Add beef broth, red wine, dried thyme, and bay leaves to the pot. Bring the mixture to a simmer, scraping up any bits from the bottom.
7. Return the brisket to the pot, cover with a lid and place it in the preheated oven.
8. Cook the brisket for about 4 hours, or until tender, basting occasionally with the braising liquid.
9. Remove the pot from the oven. Let the brisket rest for 15 minutes before slicing.
10. Slice the brisket against the grain and serve with the braising liquid and vegetables.

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