Another traditional food for Jewish holidays, including Hanukkah, is a sweet and creamy noodle kugel, such as this one from Sassy Radish.
This brisket recipe originally came from my colleague Linda Wolpert, who discovered it in the 1979 cookbook of the National Council of Jewish Women of Greater Kansas City. She likes to make it a day in advance so the flavor develops, then she skims off the congealed fat at the top before reheating it in the microwave or in a 300 degree oven.
Please share one of your favorite holiday foods or traditions in the comments section below.
Recipe: Beef Brisket
A brisket recipe from the National Council of Jewish Women of Greater Kansas City
- 7 pounds brisket of beef
- 1 1/2 cup water
- 4 tsp. red wine vinegar
- 1 1/2 cup ketchup
- 2 tsp. salt
- 3-4 yellow onions, sliced
- 2 tsp. paprika
- 4 tsp. Worcestershire sauce
- 1/8 tsp. red/cayenne pepper
- 2 Tbsp. chili powder
- Preheat the oven to 450 degrees. Spray a large roasting pan with nonstick cooking spray. Place the meat in the roasting pan and top it with the onions. Sear the meat in the oven for 20 minutes. Reduce the heat to 325 degrees.
- Meanwhile, combine the remaining ingredients. When the brisket is browned, remove it from the oven and pour the sauce over the meat. Bake it, covered, at 325 degrees for 4 to 5 hours until the meat is tender (you should be able to easily insert a fork into the center of the meat), adding more water and ketchup if it becomes too dry.
- Allow the brisket to rest for at least 15 minutes before cutting it across the grain into thin slices.