Happy Hanukkah everyone! Hanukkah, also known as the Festival of Lights, is a joyous celebration of Jewish national survival and religious freedom. There are many traditions that are an integral part of Hanukkah, and some of them involve food. Much like the Christian celebration of Christmas, the celebration of Hanukkah has its own deeply-rooted food traditions that are as much a part of the holiday as the history and religious significance behind it.
A traditional Hanukkah menu includes both sweet and savory dishes such as Latkes (potato pancakes), Sufganiot (deep-fried, jelly-filled donuts). and beef brisket. Never tried Latkes or Sufganiot? Please consider making these wonderful dishes a part of your holiday celebration this year. As for the Brisket? Just try this recipe yourself and see if it's not the best-tasting beef you ever put on your table! Given to me by my Jewish friend Robert, this brisket is out-of-this-world good, and one that I come back to again and again for holidays and special occasions! Brisket is available at this local butcher:
Toledo Butcher Shop- 2223 E NC Highway 54 # F, Durham, NC 27713-5309
Phone: (919) 405-4240 (919) 405-4240
Or you can special order it from these grocery store chains that all have stores locally:
Robert's Incredible Beef Brisket
The great thing about this recipe is that you do most of the work the day before. On the day you want to serve it, all you basically have to do is slice and reheat! Don't be concerned about the beer; it helps to tenderize this otherwise tough cut of meat and the alcohol will evaporate during cooking. Also, you don't want to leave out the horseradish; this is the secret ingredient that gives the sauce its' zip!
1 (4 lb.) beef brisket (get fresh brisket, not corned-beef brisket)
1 cup beer (any kind)
1 cup ketchup
1 cup water
4 tablespoons vinegar (white or apple cider)
2 tablespoons brown sugar
1 tablespoon horseradish
1 tablespoon yellow mustard
1 tablespoon dried minced onion
1 teaspoon salt
¼ teaspoon ground black pepper
1. Place beef brisket fat side up in a large (13x9x2 inch) oven-proof casserole or baking pan.
2. In a medium bowl, mix beer, ketchup, and remaining ingredients. Using a whisk if you have one will make this go faster and eliminate lumps. If you don't have a whisk, try using a fork to beat the mixture.
3. Pour beer mixture over brisket and refrigerate for at least 4 hours, covered loosely with plastic wrap.
4. Preheat oven to 300 degrees. Remove plastic wrap and bake brisket in a 300 degree oven for 4 hours. Remove from oven and let cool. Refrigerate covered with plastic wrap overnight.
On the day you plan to serve brisket:
1. Skim fat from top of sauce in pan. Remove beef from pan (do not remove sauce). Cut beef in slices to desired thickness across the width (short side) of the brisket and put back in pan with sauce.
2. Preheat oven to 200 degrees. Cover beef loosely with foil and re-heat in pan with sauce in a 200 degree oven until heated through, about one hour (you will want to check beef after 30 minutes, and every 15 minutes or so after that to avoid drying it out). Serve beef in buns with extra sauce spooned over meat, if desired.
Note: Meat can be served cold after this and leftovers can be frozen with sauce. Makes awesome sandwiches!