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Braised Hanukkah Brisket
My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, New York
Ingredients
- 2 tablespoons canola oil
- 1 fresh beef brisket (4 to 5 pounds)
- 3 celery ribs, cut into 1-inch pieces
- 3 large carrots, cut into 1/4-inch slices
- 2 large onions, sliced
- 1 pound medium fresh mushrooms
- 3/4 cup cold water
- 3/4 cup tomato sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
Directions
- 1. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.
- 2. Add celery, carrots, onions and mushrooms to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
- 3. Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
- 4. Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.
Nutrition Facts
4 ounces cooked meat with 1/3 cup vegetables and 1/2 cup juices: 247 calories, 9g fat (3g saturated fat), 64mg cholesterol, 189mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.
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