[an error occurred while processing this directive] Hanukkah Dinner: Beef Brisket - Steven and Chris
Hanukkah Dinner: Beef Brisket

Hanukkah Dinner: Beef Brisket


Whether it's for Hanukkah or just for fun, try this out! Zane Caplansky’s moist and flavourful brisket is perfect for dinner — the leftovers are great for a lunch sandwich!

Three thin slices of beef brisket with braising juices and tomato sauce.


3 pounds brisket, or flank steak
2 tablespoons olive oil
1 1/4 cup chopped celery
1 1/4 cup chopped white onion
1 1/4 cup chopped carrot
2 1/2 cups chicken stock
1 1/2 cups diced tomatoes
1 1/2 cups crushed tomatoes
2 tbsp mustard seed
1/4 cup dry or fresh rosemary
1/4 cup dry or fresh thyme
1 bay leaf
8 black peppercorns, whole


  1. Put olive oil in a large deep-dish pan that’s also oven safe. Heat on medium high.
  2. Once oil is just starting to smoke, add your celery, carrot and onion. It is important not to cut your vegetables too thin when braising so they do not burn during the process.
  3. On medium heat, cook vegetables for a few minutes until they begin to soften.
  4. Place your cut of meat in the pan. Sear both sides of the meat for 2-3 minutes each. If you are using flank steak or any other similar cuts of meat, dredge your meat in flour prior to searing to keep the meat intact and moist.
  5. After meat has been seared, begin adding in all the rest of your ingredients in this order: stock, tomatoes, herbs and spices.
  6. Cover your meat with tin foil and cook low and slow at 350 F. Cook the meat for one hour for each pound of meat. Example: If you’re using three pounds of meat, cook for three hours.
  7. When finished, meat should be easy to pull with a fork but not fall apart. Cut nice portions of meat and ladle over some of the braising juices.
  8. Serve and enjoy with latkes, applesauce and fresh seasonal vegetables.


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