Although the following menu is perfect for Hanukkah, it may be enjoyed throughout December and beyond. Beef Brisket is one of my favorite go to holiday dishes, as it can be prepared ahead of time.
In fact, it gets better every day it sits. Cooked brisket may also be frozen up to a month ahead and reheated and it is just as delicious as the day it was made!
I like to make sweet carrots and noodle pudding as sides. If you really want to feast, add creamed spinach and mashed potatoes, either store-bought or homemade, depending on how much time you have.
Add a store bought dessert (donuts are traditional for Chanukah) and you have a feast. Whether you spin the dreidle, or spin the bottle, you and your guests will enjoy a hearty meal.
MENU
(Serves 6-8)
Beef Brisket with Onions
Sweet Carrots
Creamed Spinach*
Mashed Potatoes*
Noodle Pudding
Donuts”
*Recipe Not Included
Beef Brisket with Onions
1 4-5 lb. first cut (a.k.a. flat cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim, as the fat gives the meat its flavor)
1/4 cup red wine
1 tsp. ground black pepper
1-1 1/2 tblsp. Wondra (okay to substitute matzo cake meal for Passover)
3 tblsp. Olive Oil
5 medium yellow onions, peeled and sliced 1/2-inch thick (I use Vidallia)
3 tblsps. tomato paste
6 carrots, peeled and halved
Handful fresh chopped parsley (for garnish, optional)
1. In a Ziploc bag large enough to hold the brisket, pour in red wine. Massage brisket with pepper and place in bag. Refrigerate and marinate for 24 hours.
2. Set an oven rack in the middle position and preheat the oven to 350 degrees.
3. Remove brisket from bag. Dry it, then lightly dust the brisket with the Wondra, shake and turn to coat evenly. Heat the oil over medium-high heat in a cast iron skillet just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
4. Transfer the brisket to a platter, then add the onions to the pot and stir constantly, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes.
5.Turn off the heat and place the brisket, fatty side up and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket. Cover the pot very tightly with aluminum foil and then the lid. Transfer to the oven and cook for 1-1/2 hours.
6. Transfer the brisket to a cutting board and using a very sharp knife, slice the meat across the grain into approximately 1/8 to 1/4-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket, leaning slightly backward. Check the seasonings and correct if necessary. Refrigerate overnight.
7. Preheat oven to 325 degrees. Cover the pot tightly and return to the oven. Cook the brisket until it is fork-tender, 1 3/4 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. It it is, add a few more teaspoons of water – but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. It is ready to serve with its juices, as the gravy.
Sweet Carrots
10 medium carrots, peeled and cut on the diagonal 1/4-inch thick
3 tblsps. sweet butter
3 tblsps. honey
1/4 cup brown sugar
1/2 cup raisins, chopped
1/4 cup dried apricots, sliced
Kosher salt
Black pepper, freshly ground
1. Place butter, honey and brown sugar in a saucepan. Bring to a boil and simmer until thickened and combined. Stir occasionally.
2. Add carrots, raisins and apricots. Cover and cook on low for about 1 hour. Carrots should be soft, but crunchy.
3. Season to taste. Serve.
Noodle Pudding
1/2 lb. noodles (I use a combination of broad egg noodles and cavatappi)
16 oz. cream cheese
1 3/4 cups apricot nectar juice
1/2 cup cream
1/2 cup sour cream
1 cup melted butter
1 cup sugar
5 eggs
1. Butter a casserole and set aside.
2. Cook noodles and drain.
3. Make the kugel base in a food processor: Place all ingredients, other than the noodles and blend until smooth.
4. In a large bowl, mix together noodles and kugel base.
TOPPING
3 cups crushed corn flakes
1 stick melted butter
1/2 cup sugar
2 tsp. cinnamon
5. Mix ingredients together. Sprinkle on top of noodles. Bake 1 hour at 350 degrees.
Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties.
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