Hanukkah brisket

Prep 15 min
Plus Cooking time: 10 minutes, Baking Time: 360 minutes
Makes 6 to 8 servings

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1/4 cup
all-purpose flour
2 to 2.5 kg
beef brisket
284-mL can
undiluted beef broth
455-mL bottle
chili sauce, or about 2 cups
1 cup
dry red wine, sherry or port
1/4 cup
cider vinegar
1/4 cup
brown sugar, or honey
1 tsp
ground cinnamon
1 tsp
1 tsp
1/2 tsp
ground cloves, or allspice
1/2 tsp
ground black or cayenne pepper


  • Preheat oven to 250F (130C). Place flour in a large pie plate. Add brisket and turn to lightly coat with flour, then shake off any excess. Lightly coat a large, wide frying pan with oil and set over medium-high heat. When pan is hot, add meat. Part of meat may hang over side of pan. Brown all over, moving and turning meat as needed and adding more oil, if necessary. Remove to a large, shallow-sided roasting pan that is not much larger than meat. Pour broth into frying pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add chili sauce, wine, vinegar, brown sugar, cinnamon, ginger, garlic powder, salt, cloves and pepper. Bring to a boil, stirring until mixed. Pour over meat. Seal pan with foil or a lid. Bake in centre of preheated oven, turning meat every 2 hours, until very tender, about 6 hours. Remove meat to a cutting board. Thickly slice and place on a platter. Pour sauce overtop. Great with mashed potatoes, honey-glazed carrots and broccoli. Meat will keep well, covered and refrigerated, up to 5 days.


Calories 699, Protein 44.8 g, Carbohydrates 27.7 g, Fat 44.8 g, Fibre 4.1 g, Sodium 1553 mg.
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