Dinner / Seasonal - Winter

Chanukah Brisket

10 Servings

Prep time: 15 minutes | Cook time: 6 hours


Diet Style


Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Large cutting board
  • Baking sheet
  • Chefs knife
  • Roasting pan
  • Mixing bowl


  • 1½ tablespoons Kosher salt
  • 1½ tablespoons Freshly ground pepper
  • 3 tablespoons dried thyme
  • 3 tablespoons paprika
  • 2 tablespoons dried sage
  • 8–10lb. whole beef brisket
  • ¼ cup vegetable oil
  • 2 onions, cut in half and thinly sliced
  • 4 large carrots, diced
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 3 garlic cloves, peeled
  • 1 cup tomato sauce
  • 2 cups low sodium beef broth
  • 1 cup red vinegar


  1. Combine seasonings

    Combine salt, pepper, thyme, paprika, and sage in a small mixing bowl. Measure out 1 teaspoon of the mixture then set aside.

  2. Prepare brisket

    Place the brisket on a large plate or baking sheet. Rub the remaining spice mixture all over the brisket and let stand at room temperature for 1 hour.

  3. Preheat oven

    Preheat the oven to 300°.

  4. Prepare roasting pan

    Place a large roasting pan over two burners on your stove, and heat the oil.

  5. Transfer brisket to pan

    Move the brisket to the roasting pan and cook over medium-high heat until browned (about 6–8 minutes per side). Transfer the brisket onto a plate or new baking sheet.

  6. Roast veggies

    Add the onions and carrots to your roasting pan along with the reserved teaspoon of spices. Stir occasionally, and cook until the onions are softened and begin to brown (about 15 minutes).

  7. Add in tomato paste

    Stir in tomato paste and cook for an additional 1–2 minutes.

  8. Mix in remaining ingredients

    Add bay leaves, whole garlic cloves, tomato sauce, beef broth, and vinegar. Bring to a simmer.

  9. Add brisket back to pan

    Add the brisket back to the roasting pan, fat-side up.

  10. Roast for 6–8 hours

    Cover the roasting pan with foil and cook everything in the oven for 6–8 hours or until the brisket is tender.

  11. Let brisket rest

    Remove your pan from the oven and place the brisket on a cutting board. Tent with foil and let it rest for 20–30 minutes.

  12. Prep and serve

    Skim any accumulated fat off the braising liquid and discard the bay leaves, and place in a gravy boat. Slice your brisket, then enjoy immediately!