Ingredients for - Alane's Hanukkah Brisket
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.
