Recipe submitted by Amanda, Tea’s Sr. Marketing Manager

Every year for Hanukah my mom makes Brisket. Although Hanukah runs for 8 nights, we typically choose one night to celebrate it as a family. My siblings and I are grown up and living on our own, but we always make a point to pick one night we can come together as a family. Sure, it’s nice to see everyone and get together, plus we exchange gifts, but the biggest perk… her delicious, juicy, Jewish style brisket.

Bubbe's Brisket

Votes: 4 Rating: 5 You: Rate this recipe!

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I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below!

• CourseMain Dish
• CuisineAmerican

Servings	Prep Time
6-8 people	15 minutes

Cook Time

5-8 hours

Servings Prep Time 6-8 people 15 minutes

Cook Time 5-8 hours

Bubbe's Brisket Votes: 4 Rating: 5 You: Rate this recipe! Print Recipe I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below! CourseMain Dish CuisineAmerican Servings Prep Time 6-8 people 15 minutes Cook Time 5-8 hours Servings Prep Time 6-8 people 15 minutes Cook Time 5-8 hours

Ingredients

• 1 bottle Heinz chili sauce
• 1 can whole berry cranberry sauce I've also used jellied and it works just fine
• 1 bag baby carrots
• 1-2 dozen new potatoes (or any small potato)
• 2 large onions
• 2-3 tbsp red wine
• 1 brisket

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 300 degrees.
2. Place a couple of spoons of the chili sauce around the bottom of a roasting dish. Slice up the onions and spread them around the pan.
3. Put the brisket on top (trim off any large pieces of fat). Fill in the area around the brisket with the potatoes and carrots.
4. Cover everything with the rest of the chili sauce, the cranberry sauce, and the wine. Cover tightly with foil, because it will get really juicy.
5. Cook at 300 degrees for 5-8 hours depending on the size of your brisket. It should fall apart when you test it with a fork.
6. To serve, slice it up in the pieces against the grain. Make sure to get lots of juice and veggies. If you have to transport it, make sure it take the juice out first and put it in a Tupperware container. (I learned that the hard way.) The best part is, if you have any left, it freezes really well!

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