Beef, Main Dishes

HANUKKAH BRISKET

  • 2 or 3 Onions, large
  • 5 to 7 lb. Beef briskets
  • 3 cupss Red wine
  • 2 tablespoonss Pepper, black, cracked
  • 1 tablespoons Salt, Kosher
  • 1 tablespoons Italian seasoning
  • 3 Bay leafs

    • Peel and slice onions into 1/2" slices. Place half of the slices evenly in a noncorrosive deep roasting pan. Place the brisket, fat side up, over the onions. Pour the wine over the brisket into the pan. Sprinkle salt, pepper and seasoning over the brisket and place the remaining onions evenly on top of the brisket. Place the bay leaves in the liquid around the brisket. Seal the pan with foil. Bake in a 275° oven for 6 hours or overnight. Remove the fat from the brisket and place brisket in another heatproof dish. Pour the juices through a strainer over the brisket. At this point the brisket may sliced or chopped as desired. Re-heat the brisket to serve. If you wish to remove the fat from the liquid, cover the pan with plastic wrap or foil and chill throughly. The fat will harden and can be scraped off. Then cover the brisket and re-heat. Serves 8 to 12. Serve with horse radish or coarse mustard as desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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