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- A rub with paprika, sage, and other seasonings helps create a flavorful crust on the brisket.
- Browning and braising the meat low and slow (instead of simply roasting it) ramps up the flavor and keeps it deliciously moist.
- Wedges of onion and fennel bulb cook in the same intensely savory braising liquid, making for a soft and caramelized accompaniment to the meat.
Andrew Zimmern’s Hanukkah brisket recipe is tender and meaty, served alongside sweet, caramelized fennel that’s cooked in the same savory braising liquid. The recipe is simple, but requires a big time commitment: The secret to tenderizing this notoriously tough cut of beef is cooking it for a long time — in this case, almost seven hours — at a low temperature. It takes all day, but it’s worth it for the juicy, flavorful brisket that makes a perfect centerpiece for your holiday table.
The secret to a tender brisket
True, this can be one of the tougher beef cuts when not handled properly — but cooking brisket low and slow helps break down the connective tissue until the meat is juicy and fall-apart tender. Here, after quickly browning it on the stove, Zimmern cooks his Hanukkah brisket for six-and-a-half hours at just 300°F; he likes to keep it whole as it braises in the rich, savory liquid, because the fatty nose of the wide end keeps everything moist as it renders. Tenting the brisket with foil before cooking protects it from the direct heat, which can dry it out. A final key step is to rest the meat before slicing and serving, which will help the juices redistribute so they stay inside instead of being released when you cut in.
Notes from the Food & Wine Test Kitchen
- Cooking this brisket is an all-day affair, so make sure you leave enough time for prep and a six-and-a-half-hour braise.
- Slicing this unwieldy cut of meat requires a long, sharp, well-balanced knife — and be sure to slice against the grain for the most tender meat.
