Since the eight days of Chanukah begin next Sunday evening, Dec. 14th, I thought now would be a good time to present my recipe for braised brisket, a dish traditionally served at Jewish feasts such as Passover and Chanukah.
For those wondering why this fully secular, non-religious gal is observing Chanukah, it’s because my wife converted to Judaism last summer. (You can read about it here, and get a recipe for challah, to boot.) And I’m always happy to cook for any celebration!
Most traditionally Jewish brisket recipes call for red wine as the braising liquid, but being a great fan of short ribs braised in dark beer and Coca-Cola, I opted for a similar take for my brisket, which imparts a lovely sweet-and-savory flavor to the dish. (I, alas, had no Coke in the house, so I used an Aloha Soda, which worked just fine.)
Note that brisket is best cooked the day before you want to serve it, so the flavors can meld and the fat can rise to the surface while chilled for easy removal. Plus, it makes cooking on the day of the party a snap!
Braised Brisket
(serves 8-12)
Ingredients
5 lbs. beef brisket, most of the fat removed
4-5 cloves garlic, peeled
1 teaspoon salt
½ teaspoon black pepper
3 coarsely chopped yellow onions, divided
1 15-oz. can diced tomatoes
2 stalks celery, coarsely chopped
3 bay leaves
1 can beer (dark is best, but any will work)
1 can Coca-Cola, 7-Up, or fruit soda
6 medium carrots, peeled and coarsely chopped
Directions
Preheat oven to 350 degrees F.
Rub the garlic all over the brisket, then season both sides with salt and pepper. Place the brisket fat side up in a large roasting pan (Pyrex is best, but any will do), placing the garlic cloves next to it.
Spread 2/3 of the chopped onion (i.e, 2 of them) atop the brisket, then pour on the can of tomatoes, juice and all. Top with the chopped celery and bay leaves.
Pour the cans of beer and soda on top of the meat, then cover the baking dish tightly with foil and place in the oven.
Bake for 3 hours. After the first hour, push the veg to the side of the meat (into the liquid) and start basting the meat with the pan juices every half hour or so.
Remove from the oven and add the carrots and the remaining onion to the juices, placing them on either side of the meat. Continue baking, uncovered, for another 30 minutes, until the carrots and onions are cooked through and the brisket is tender. (It’s done when a fork inserted into the meat comes out with a slight pull.)
Take the roasting pan from the oven and let the brisket come down to room temperature, then remove the meat from the roasting pan to a cutting board (preferably one with an area along the sides to catch the juices). Using a sharp knife, cut into thin slices against the grain.
Place the meat back in the roasting pan and refrigerate, covered, until ready to be reheated for the meal.
An hour or so before you intend to eat, removed the roasting pan from the fridge and, using a large, flat metal spoon, scrape off as much of the congealed fat as you can. (Save this luscious fat, as it’s great for frying vegetables in or for making gravy!)
Cover once again with the foil and reheat at 350 degrees F for 20-30 minutes.
Serve with potato latkes (the traditional Chanukah dish—pictured) or noodle kugel (recipe coming soon!), or simple baked potatoes, along with a green salad or veg.
B’te’avon! (Bon appétit!)
🌱 🍋 🌿
Coming April 7!
Orchid Isle Mystery #3
Available for pre-order here.
A
dinner to die for! Retired caterer Valerie Corbin and her wife Kristen
investigate a suspicious poisoning in this new Orchid Isle mystery
featuring a feisty couple who swap surfing lessons for
sleuthing sessions in tropical Hilo, Hawai‘i.
🍍 🌴 🍹
Out now in paperback!
Orchid Isle Mystery #2
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"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."
Kirkus Reviews
Also available
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Orchid Isle Mystery #1
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2025 Lefty Award Finalist
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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
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“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
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This newest Sally Solari mystery
is available for purchase here !
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“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
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-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
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