Name: Alane's Hanukkah Brisket
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Beef brisket - 1 (4 pound); Onion, sliced - 1 large; Beef broth - 2 (14.5 ounce) cans; French onion soup - 2 (15 ounce) cans; Beer - 2 (12 fluid ounce) cans or bottles

Ingredients for - Alane's Hanukkah Brisket

1. Beef brisket 1 (4 pound)

2. Onion, sliced 1 large

3. Beef broth 2 (14.5 ounce) cans

4. French onion soup 2 (15 ounce) cans

5. Beer 2 (12 fluid ounce) cans or bottles

How to cook deliciously - Alane's Hanukkah Brisket

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.

3 . Stage

Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.

4 . Stage

Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.

5 . Stage

Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.

6 . Stage

The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

7 . Stage

Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.

8 . Stage

Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.