4 FESTIVE HANUKKAH DINNER MENUS, TRADITIONAL AND NOT-SO ...
Simply prepared beef brisket cooks low and slow in the oven with flavorful vegetables and herbs. Add a homemade pan gravy, and this tender beef is worthy of any holiday meal. The recipe is a Yummly original created by Sara Mellas.
Provided by Yummly
Categories Main Dishes
Total Time 5 hours
Yield 8
Number Of Ingredients 17
Steps:
- Lay the brisket on a clean work surface or cutting board. Using the tip of a knife, cut small slits over the surface of the fatty side. Season the brisket liberally with the salt and pepper. Let the meat stand for 30 minutes at room temperature.
- Meanwhile, peel the onion and carrots. Slice the onion into 3/4-inch half-moons, and slice the carrots on a diagonal into 1-inch pieces. Peel and smash the garlic cloves.
- Preheat the oven to 300°F.
- Set a large Dutch oven over medium-high heat and add the oil. When oil is shimmering, carefully place the brisket, fat side down, into the pot. Sear without moving until deeply browned on the bottom, 3-4 minutes. Flip brisket and sear on the opposite side, 3-4 minutes.
- Transfer the brisket to a large platter.
- Reduce heat under Dutch oven to medium. Add the onion, carrots, garlic, and herbs. Cook, stirring occasionally, until onion is slightly softened, 4-5 minutes. Pour the beef broth into the pot, scraping up any browned bits from the bottom. Stir in the vinegar and ketchup.
- Place the brisket, fat side up, on top of the vegetables. Pour any drippings from the platter into the pot. Bring the liquid to a simmer, then remove pot from heat. Cover the Dutch oven with a lid (the lid needs to fit very snugly; if it doesn't, first tightly cover the pot with a piece of foil).
- Bake the brisket on middle rack of oven until tender when pierced with a fork, about 4 hours.
- Check to see that brisket is done. Remove from oven or add time as needed.
- Transfer the meat to a cutting board and tent loosely with foil.
- Strain the liquid from the Dutch oven through a colander into a large bowl. Set the vegetables aside. Measure the liquid; you should have about 2 cups. Add beef broth if needed (or if you have too much liquid, save it for another use).
- Pour 1/4 cup of the strained liquid into a medium saucepan. Add the cornstarch and whisk until the mixture is completely smooth. Stream the remaining liquid into the saucepan and whisk to combine. Set over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2-4 minutes. Transfer to a gravy boat or serving bowl.
- Cut the brisket into wide slices and transfer to a serving platter. Discard the herb stems and bay leaf from the carrots and onions, then spoon vegetables around the meat. Scatter the fresh thyme leaves over the meat and carrots and tuck in thyme sprigs. Serve with the gravy.
Nutrition Facts : Calories 380 calories, CarbohydrateContent 11 grams, CholesterolContent 125 milligrams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 44 grams, SaturatedFatContent 6 grams, SodiumContent 1900 milligrams, SugarContent 4 grams
HANUKKAH COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cream cheese adds richness to these Hanukkah cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Cover frosting with damp paper towels between uses., Pipe icing on cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 236 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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