Hanukkah 2015 began at sunset on Sunday, and ends this coming Monday. Hanukkah is the Festival of Lights, and commemorates the victory of the ancient Israelites over the Syrian Greek army, and the subsequent miracle of restoring the menorah in the Holy Temple in Jerusalem.
Braised Brisket makes a delicious part of a traditional Hanukkah dinner. The recipe that follows makes 6 servings, and pairs nicely with Sangiovese, Syrah or Malbec. (And don’t forget the latkes [potato pancakes], chunky applesauce and jelly donuts!)
- 1 tablespoon vegetable oil
- 3-lb. boneless beef brisket, well trimmed
- 1 large onion, chopped
- 1 3/4 cups beef broth
- 1 pound carrots
- 1/4 cup brown sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups dried prunes, pitted
- In a large soup pot, heat oil over medium heat.
- Add the brisket and brown on both sides.
- Add the onion around the brisket and cook, stirring, until the onion is tender (about 5 minutes).
- Add the beef broth and bring to a boil.
- Reduce heat to low, cover tightly, and simmer 2 hours.
- Add the carrots, brown sugar, lemon juice, cinnamon, salt and pepper. Cover and cook until the brisket is fork-tender (about 45-60 minutes).
- Uncover, add the prunes, and cook until prunes are tender (about 5 minutes).
- Slice the brisket across the grain and serve, topped with the carrots, prunes and sauce.
Note: Very few wines are kosher, so if you keep a kosher table, you’ll need to check out each individual bottling.