Alane's Hanukkah Brisket Recipe -
Alane's Hanukkah Brisket Recipe
  • READY IN ABOUT 13 hrs

Alane's Hanukkah Brisket

Recipe by  

"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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Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs 5 mins

    12 hrs 50 mins


  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.
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Reviews More Reviews

Jul 23, 2012

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 less of both beer and beef broth. I will definitely make this again.

Dec 09, 2012

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.

Dec 17, 2012

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

Feb 18, 2015

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 of the pan along with the sliced onions and those from the soup. I would try this again but cook it properly--at a low temperature.

Mar 30, 2015

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 high and 4 hours on low thereby eliminating the in and out of the oven an refrigerator. I don not believe this changed the flavor or texture, which were terrific.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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