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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chanuka Brisket Recipe

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This recipe for Chanuka Brisket is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 trimmed brisket, 4-5 pounds
4 onions
4 tbsp paprika
Salt, Pepper
Directions:
Directions:
Trim heavy chunks of fat off the brisket, but leave some fat still on the meat for flavor.
Slice all the onions, spread half of them in the bottom of a roaster plan.
Rub paprika, salt and pepper all over both sides of meat.
Place meat, fatty side up, on top of onions.
Cover with the rest of the onions.
Cover roaster tightly with foil.
Roast at 325º for 3-4 hours.
Remove from oven, let cool a little, and place in refrigerator overnight.
Next day, remove congealed fat and slice meat at an angle.
Put meat back into the onion-y gravy, cover and put back in oven at 325º for at least another hour.
This second cooking makes the meat very tender and it soaks up the onion-y paprika-y gravy.
The meat can wait in the oven for several hours until ready to be served.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1-2 hours plus overnight
Personal Notes:
Personal Notes:
This is our traditional family Chanuka dish. I usually make it double and it serves a party! If there's any left over (doubtful if Ricky is home) it is very good on rye bread or challah the next day.

 

 

 

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