Time
770 min
Serving
10 persons
Calories
394
This Hanukkah 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.
Ingredients
- beef brisket: 1 piece (4 pound)
- onion: 1 piece (sliced)
- beef broth: 2 cans (14.5 ounce cans)
- French onion soup: 2 cans (15 ounce cans)
- or bottles beer: 2 bottles (12 fluid ounce bottles)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
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Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
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Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
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Remove brisket from the 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 brisket and pan juices, 8 hours to overnight.
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The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
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Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
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Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.
