Every cook should have a good brisket recipe at the ready, and this one's a doozy. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup.
Cooks' note:
Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
87 of Our Best Hanukkah Recipes
We encourage you to eat enough latkes to become a human potato.Our 27 Best Briskets
Cook it low and slow for holiday celebrations and backyard get-togethers.
