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
Prep Time
8 hrs 30 mins
Dificult
Medium
Servings
12 hrs 50 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
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.
The next day
preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
Unwrap brisket
cut away any visible fat
and slice thinly across the grain of the meat. Place brisket slices into pan juices.
Bake in the preheated oven until pan juices are thickened and meat is hot
