Hanukkah Feast with Lit Menorah on the Table

Explore a traditional Hanukkah feast featuring classic dishes enjoyed during the Festival of Lights, perfect for a family gathering.

Ingredients

• 4 large potatoes, peeled and grated
• 1 large onion, grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup vegetable oil, for frying
• 2 pounds beef brisket
• 1/4 cup red wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 bay leaf

Instructions

1. To prepare the latkes, combine the grated potatoes and onion in a large bowl. Squeeze out excess moisture using a cheesecloth or clean kitchen towel.
2. Add the eggs, flour, salt, and pepper to the potato mixture. Stir until well combined.
3. In a large skillet, heat the vegetable oil over medium-high heat.
4. Spoon 2-3 tablespoons of the potato mixture into the skillet, flattening each latke slightly with the back of a spoon.
5. Fry the latkes for about 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
6. For brisket, preheat your oven to 325°F (163°C).
7. Season the brisket with salt and pepper, then sear it in a large oven-proof pan over medium-high heat until browned on all sides.
8. Remove the brisket from the pan and set aside.
9. In the same pan, add red wine, beef stock, tomato paste, and bay leaf, scraping up any browned bits.
10. Return the brisket to the pan, cover, and transfer to the oven. Cook for 2-3 hours, basting occasionally, until the meat is fork-tender.
11. Let the brisket rest for 15 minutes before slicing against the grain.
12. Serve the latkes and sliced brisket with your choice of sides for a complete Hanukkah feast.

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