Slow cooker Hanukkah beef brisket pairs beautifully with classic potato kugel. The crispy golden top and soft potatoes underneath add comforting texture and flavor. It’s a beloved side that everyone will savor.
Tzimmes offers a sweet contrast with carrots and dried fruits like prunes or apricots. Its warmth and sweetness balance the savory brisket perfectly. This traditional dish adds heart and soul to your meal.
Fresh challah bread is ideal for dipping in gravy or enjoying on its own. Its slight sweetness and soft texture make it a comforting companion. Together, these sides create a festive, delicious Hanukkah feast.
What Is Slow Cooker Hanukkah Beef Brisket?
Slow cooker Hanukkah beef brisket is a traditional Jewish dish that transforms a humble cut of meat into a melt-in-your-mouth delicacy.
The slow cooking process infuses the brisket with flavors from the marinade, resulting in tender, juicy slices that can be enjoyed.
Why This Recipe Works
1. Flavor Infusion: The long cooking time allows flavors to penetrate the meat deeply. The combination of apple cider vinegar, Worcestershire sauce, and smoked paprika creates a complex profile that will have even the pickiest eaters coming back for seconds.
2. Hands-Off Cooking: The beauty of this recipe lies in its simplicity. Just set it, forget it, and enjoy your time with family. There’s no need to hover around the stove.
3. Versatile Serving Options: Whether you prefer slicing the brisket for a beautiful platter or shredding it for sandwiches, this dish adapts easily to different serving styles.
4. Delicious Leftovers: This beef brisket not only shines on the first night but gets better the next day. Think brisket sandwiches or beef hash for breakfast—yum!
Ingredients You’ll Need To Make This Dish
Before diving into the preparation part, let’s gather our ingredients:
4 to 5 pound beef brisket
For the Sauce:
- 6 tablespoons packed dark brown sugar
- 1 ½ cups beef broth
- ¼ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato concentrate
- 2 tablespoons tamari (or soy sauce)
- kosher salt and freshly cracked black pepper, for seasoning
- 4 teaspoons smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked chili flakes
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon Dijon mustard
For the Roux:
- 1 tablespoon unsalted butter
- 1 tablespoon plain flour
How To Make This Slow Cooker Hanukkah Beef Brisket
Step 1: Prepare the Brisket
First things first, seasoning is key. Start by trimming off excess fat from the brisket. Leaving some fat is fine, as it adds flavor and juiciness. Pat the meat dry. Season generously with kosher salt and pepper on all sides. This seasoning is foundational.
Step 2: Whip Up the Sauce
In a separate bowl, mix together dark brown sugar, beef broth, apple cider vinegar, Worcestershire sauce, tomato concentrate, tamari, and your spices: smoked paprika, onion powder, garlic powder, smoked chili flakes, thyme, and Dijon mustard. This is where flavor magic happens.
Step 3: Sear the Brisket (Optional)
For a bit of extra depth, sear the brisket in a hot skillet for about four minutes on each side. This step is optional but can add a beautiful crust and deeper flavor.
Step 4: Slow Cook the Brisket
Place the brisket in your slow cooker and pour the sauce over it. Make sure it’s well-coated. Set your slow cooker to low for about 8-10 hours.
This slow cooking method is where all the magic happens; the more time, the better the flavor.
Step 5: Make the Roux
After the brisket has cooked, take it out and allow it to rest. In a small saucepan, melt unsalted butter.
Whisk in the flour to create a roux. This thickens the sauce. Gradually add the leftover liquid from the slow cooker, whisking to avoid lumps. Cook until thickened, then serve over the brisket.
Step 6: Slice and Serve
After about 20 minutes of resting, slice the brisket against the grain. This is crucial for tenderness. Serve it drizzled with the thickened sauce, alongside your favorite sides.
Tips & Tricks
Here are some helpful tips for perfecting your slow cooker Hanukkah beef brisket:
- Trim Wisely: Don’t remove all the fat; it’s what keeps the brisket juicy.
- Marinate Ahead: If you have time, marinate the brisket overnight in the sauce. This adds another layer of flavor.
- Keep it Low and Slow: The longer, the better when it comes to tenderization. If possible, aim for the full cooking duration.
- Uncover for the Final Hour: For a richer sauce, uncover the slow cooker for the last hour to allow some moisture to evaporate.
- Use Fresh Herbs: Fresh thyme adds brightness; dried can work in a pinch, but fresh is best.
How Do You Store The Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the brisket to maintain its flavor. Just make sure to vacuum seal it or use heavy-duty freezer bags to prevent freezer burn.
What Sides Would Complement Slow Cooker Hanukkah Beef Brisket?
1. Roasted Brussels Sprouts: Tossed in olive oil and garlic, they come out crispy and tender. Their slight bitterness balances the sweet and savory brisket perfectly.
2. Carrot and Celery Slaw: A fresh, tangy slaw can cut through the richness of the beef. Add a zesty vinaigrette for a refreshing crunch.
3. Sautéed Green Beans: Lightly sautéed in olive oil with a sprinkle of sea salt, these beans add color and vibrancy. They offer a delightful contrast to the velvety brisket.
What Alternatives Can You Use for Ingredients If They Are Not Present in Your Kitchen?
Inspiration should not be hindered by a missing ingredient. Here are alternatives:
1. Beef Broth: If you don’t have beef broth, chicken broth works just fine. Vegetable broth is also a viable option, though it will alter the flavor slightly.
2. Tamari/Soy Sauce: If you’re out of tamari or soy sauce, try coconut aminos for a gluten-free option. It’s slightly sweeter but retains that umami flavor.
3. Apple Cider Vinegar: Red wine vinegar can substitute perfectly. It adds acidity and depth without losing the essence of the dish.
4. Brown Sugar: In a pinch, you can use white sugar, but reduce it slightly or add molasses for that caramelized flavor.
Conclusion
Slow cooker Hanukkah beef brisket is more than just a meal; it’s an experience. Each bite transports you back to festive gatherings, times of laughter, and warmth.
With minimal effort and maximum flavor, this dish is perfect for any occasion—Hanukkah or not. So, roll up your sleeves, gather your family around the table, and enjoy a flavor-packed feast that’ll keep everyone talking long after the last slice is gone. Cheers to good food and good company!
You’ll also like the following recipes!
Slow cooker Hanukkah Beef Brisket – Treat Indulgently
Description
Growing up in a Jewish household, Hanukkah was more than just a celebration; it was a feast for the senses. One of the highlights was always the rich, tender beef brisket. Slow cooking allows all the flavors to meld beautifully, creating a dish that feels both nostalgic and luxurious. Today, I want to share my treasured recipe for slow cooker Hanukkah beef brisket.
This dish is hassle-free and allows you to focus on the celebration while keeping your guests happy and satisfied.
Ingredients
For the Sauce:
For the Roux:
Instructions
Step 1: Prepare the Brisket
-
First things first, seasoning is key. Start by trimming off excess fat from the brisket. Leaving some fat is fine, as it adds flavor and juiciness. Pat the meat dry. Season generously with kosher salt and pepper on all sides. This seasoning is foundational.
Step 2: Whip Up the Sauce
-
In a separate bowl, mix together dark brown sugar, beef broth, apple cider vinegar, Worcestershire sauce, tomato concentrate, tamari, and your spices: smoked paprika, onion powder, garlic powder, smoked chili flakes, thyme, and Dijon mustard. This is where flavor magic happens.
Step 3: Sear the Brisket (Optional)
-
For a bit of extra depth, sear the brisket in a hot skillet for about four minutes on each side. This step is optional but can add a beautiful crust and deeper flavor.
Step 4: Slow Cook the Brisket
-
Place the brisket in your slow cooker and pour the sauce over it. Make sure it’s well-coated. Set your slow cooker to low for about 8-10 hours.
This slow cooking method is where all the magic happens; the more time, the better the flavor.
Step 5: Make the Roux
-
After the brisket has cooked, take it out and allow it to rest. In a small saucepan, melt unsalted butter.
Whisk in the flour to create a roux. This thickens the sauce. Gradually add the leftover liquid from the slow cooker, whisking to avoid lumps. Cook until thickened, then serve over the brisket.
Step 6: Slice and Serve
-
After about 20 minutes of resting, slice the brisket against the grain. This is crucial for tenderness. Serve it drizzled with the thickened sauce, alongside your favorite sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 247kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 5g25%
- Trans Fat 0.1g
- Cholesterol 46mg16%
- Sodium 1173mg49%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Trim Wisely: Don’t remove all the fat; it’s what keeps the brisket juicy.
- Marinate Ahead: If you have time, marinate the brisket overnight in the sauce. This adds another layer of flavor.
- Keep it Low and Slow: The longer, the better when it comes to tenderization. If possible, aim for the full cooking duration.
- Uncover for the Final Hour: For a richer sauce, uncover the slow cooker for the last hour to allow some moisture to evaporate.
- Use Fresh Herbs: Fresh thyme adds brightness; dried can work in a pinch, but fresh is best.
