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ideas hanukkah brisket recipes
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Like olive-oil-soaked cakes, rosy braised brisket, pillowy strawberry sufganiyot, and latkes galore.
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This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
5.0
(5)
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This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”
4.5
(4.48)
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This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
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This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.3
(2.33)
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Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.79)
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Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.
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(5)
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Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.
3.5
(3.45)
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Cozy carbs are our readers' flavor of the month.
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Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
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From herby brisket to tender carrots to honeyed apple kugel.
Easy
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Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.
3.5
(3.52)
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Get through Hanukkah and then some with our best latke recipes.
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This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
5.0
(4.78)
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Like make-ahead brisket, cheater’s paella, and a staff-favorite salmon.
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Like radicchio salad with blue cheese dressing and joojeh kebab.
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Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.
3.7
(3.7)
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4.5
(4.5)
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You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.
4.0
(3.79)
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No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
4.0
(4.07)
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Like sheet-pan chickpeas, a supersized Crunchwrap, and oatmeal cookies.
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You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.
4.4
(4.37)
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Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein.