Roasted Holiday Brisket

While the annual Hanukkah party might be canceled, that doesn’t mean dinner will be too! Brisket is a Hanukkah classic, and while everyone has their own secret brisket recipe, it’s always nice to get back to basics. After all, it’s hard to go wrong with fork-tender roast beef swimming in rich sauce and caramelized onions – check it out!

  • Serves: 1 Brisket
  • Prep Time: 15 minutes
  • Cook Time: 3 hours


  • 1 (3-4lb) Beef Brisket
  • 2 c. Low-Sodium Beef Broth
  • 3 Yellow Onions, thinly sliced
  • 3 Garlic Cloves, smashed
  • 4 Large Carrots, peeled & quartered
  • 1 tbsp. Dried Thyme
  • 1/4 c. Fresh Parsley, chopped
  • 2 Bay Leaves
  • 1/2 c. Red Wine
  • 1 tbsp. Vegetable Oil
  • Salt & Black Pepper


  1. Preheat oven to 300 degrees, and heat a large skillet until very hot, then add vegetable oil. Diagonally score fat cap on brisket with a sharp knife, then season liberally with salt and black pepper; when oil is nearly smoking, lay brisket in pan fat side down. Sear on all sides until deeply browned, then remove from heat. Arrange sliced onions, smashed garlic, carrots, herbs in the bottom of a large roasting pan before pouring in beef stock and red wine. Lay brisket atop veggies, then place entire pan in prepared oven.

  2. Roast uncovered for about 3 hours, flipping once every hour to ensure even cooking. When brisket is fork-tender, remove from oven and allow to rest. To serve, slice brisket to desired thickness and top with veggies and pan sauce.

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