Alane's Hanukkah Brisket

Alane's Hanukkah Brisket

5
Marlene 0

"This brisket will literally fall apart in your mouth. The recipe was given to me by my Jewish friend. We made it for a work potluck and it was a hit."
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Ingredients

12 h 50 m servings 394 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1050 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
  3. Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
  4. Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
  5. Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
  6. Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
  7. The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
  8. Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
  9. Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Reviews

5

Yumm! Thanks for the great recipe! This was incredibly easy to prepare, and although it was time consuming, the end result was worth it. I only used a 3 and 1/2 pound brisket, so I used one can ...

I'm 71 years old have eaten brisket all of my life but never anything as incredible as this recipe. Marvelous taste, fork tender, truly the ONLY recipe I'll use for brisket from now on.

Did this in slow cooker for 8 hours with 2 cans soup, 2 cans broth and 2 bottles beer. Melts in your mouth!!!

The house smelled heavenly at first, but as the aroma got stronger, I decided to uncover and check the pan. Good thing, because every bit of the juices had evaporated and burned to the bottom o...

This was really good, all enjoyed it, it does not taste like beer and the kids appreciated that. I pan seared the brisket and the onions and then transferred to crock pot. Cooked 4 hours on hi...