Hanukkah Brisket is a dish of slowly braised brisket of beef commonly served during the Jewish festival Hanukkah
- 3 kg beef brisket slab
- 2 fennel bulbs, sliced into wedges
- 5 onions, sliced
- 4 tbsp olive oil
- 2 cups beef stock
- 1/2 cup red wine
- 1 cup chopped tomato
- 6 cloves garlic, peeled
- 1 tsp black peppercorns
- 1 bay leaf
- In a bowl combine all dry rub ingredients together.
- Dry the beef brisket then rub spice mix all over then let it stand at room temperature for an hour.
- In a heavy gauge roasting pan or Dutch oven heat oil then brown beef on both sides in medium high heat. Remove brisket from pan then set it aside.
- In the same pan add onions then cook in medium heat until softened and caramelized. Pour all braising liquid ingredients, simmer then place the brisket back into the pan. Place fennel around the meat then cover the roasting pan or Dutch oven then place in a 150C preheated oven and bake for 4 hours or until beef is fork tender. Check occasionally and make sure liquid does not dry out, add beef stock if needed.
- Remove beef from roasting pan, place in a large platter and cover it with foil, rest for 30 minutes.
- Prepare your sauce by skimming the fat off the braising liquid and discarding the bay leaf. Vegetables will be soft at this point, mash it with fork and combine it with the liquid to make gravy.
- Slice the brisket, then serve with gravy.