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ideas hanukkah brisket recipes
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Recipes
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.
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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.”
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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.
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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.
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Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
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(4.8)
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Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
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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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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Get through Hanukkah and then some with our best latke recipes.
Recipes
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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You'll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.
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(3)
Articles
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Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Cooking
Editor in chief Adam Rapoport shares his family’s secret for sweet, tangy braised brisket.
Adam Rapoport
Cooking
The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.
Alison Roman
Culture
We're talking killer brisket with prunes (and merlot) and a pink grapefruit salad for the sixth night of the Festival of Lights
Danielle Walsh
Culture
Culture
Videos
(210)
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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Chef Jeffrey Nimer teaches Jimmy Wong & Ashley Adams how to cook a brisket slow and low while adding in some sweet heat from Bush's Baked Beans.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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“We are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating.