Hanukkah Brisket

01Method

1. 1

   Heat the oven to 350 °F (175 °C).

2. 2

   Set a large roasting pan over medium-high heat. Sear the brisket fat-side down first until well browned, roughly 3 minutes per side, then transfer it to a plate.

3. 3

   Spread the onion slices across the bottom of the same pan. Pour in half the beef broth, half the French onion soup, and one can of beer. Lay the brisket on top, then pour the remaining broth, soup, and beer over it. Cover the pan tightly with a lid.

4. 4

   Roast for 3 hours, then let the brisket rest at room temperature for 30 minutes.

5. 5

   Lift the brisket out of the pan, wrap it tightly in aluminum foil, and transfer the pan juices along with the onions to a sealed container. Refrigerate both the brisket and the juices for at least 8 hours or overnight.

6. 6

   The following day, heat the oven again to 350 °F (175 °C). Pour the chilled pan juices and onions into a 9×13-inch baking dish.

7. 7

   Unwrap the brisket, trim away any visible fat, and slice it thinly against the grain. Nestle the slices into the pan juices.

8. 8

   Bake uncovered until the juices have thickened and the meat is heated through, about 45 minutes.