These best practices will make your Hanukkah (or Passover) brisket the most flavorful, tender brisket it can be.
Hanukkah, a.k.a. major brisket season, is here. A classic Jewish holiday food, brisket is a cinch to prepare and a great accompaniment to latkes, which require much more hands-on attention. One large brisket can feed many and last for several meals , easing the cooking pressure for the eight nights of candle lighting.
Over the years, I have ditched the saffron and olives from my first brisket and taken a decidedly hamish approach to ingredients, sticking with the basics. Acid in the sauce such as tomatoes, tomato sauce, wine, vinegar and citrus juice will help to tenderize the proteins and to brighten the overall flavor of the dish.
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