My Favorite Brisket Recipe
Hanukkah starts this week. Traditions, like menus, vary in each household. I think it’s important to honor both mine and my husbands upbringing and one way we do that is by celebrating Hanukkah and Christmas. I’m usually so busy during the holidays catering that we’ve yet to establish any real traditions of our own. (We’re working on it!) So what I lack in tradition, I try to make up for in food.
It’s always about the food.
I like to make a traditional dinner during Hanukkah and my husband’s request is always the same. Brisket.
Brisket is so easy to prepare. The keys to success are cooking it at a low temperature and for a long time. It’s very important to keep the meat tightly covered or it will dry out. If you can remember these few things, you are good to go! Although I make brisket often, I don’t always follow the same recipe. I’m fickle that way. Sometimes I use the crockpot and sometimes I use the oven. Sometimes I go sweet and sometimes a bit more savory. It guess it depends on what kind of mood I’m in.
I like this particular recipe because it’s the best of both worlds. Sweet and savory. The sauce cooks down into the most delicious glaze so when you slice the meat, make sure to drag each piece through the sauce. If it’s Hanukkah, I’ll serve it with potato latkes and a green salad. Usually, though, we eat it over buttered egg noodles and call it a meal!
Yes, I know you are supposed to cut the meat against the grain. But I like it “stringy.” It’s a childhood thing.Print
This sweet and savory version of brisket is a household favorite. Good slow roasted in the oven or thrown into the slow cooker for an easy and hearty winter meal.
- 4–5 lb beef brisket, trimmed of excess fat
- 1 package onion soup mix
- 1– 12 oz jar chili sauce
- 1 cup cup water
- 1/2 cup orange juice
- 3 tablespoons brown sugar
- 1 tablespoon prepared horseradish
- In a medium bowl, whisk together onion soup mix, chili sauce, water, orange juice, brown sugar and horseradish.
- Put brisket in roasting pan and pour sauce over meat. Cover and marinate at least a few hours, but overnight if possible.
- When ready to cook, preheat oven to 300F. Making sure brisket is tightly covered with foil and cook for 7 hours.
You could easily follow the instructions above and put brisket in crockpot and cook on low for 6-8 hours.