Hanukkah Brisket

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Hanukkah Brisket

Serves about 15 people


Each Serving Provides:

Ratio: WHOLE cut (flat & point muscle) – 0.4:1

Carbohydrate: 1.37 grams

Protein: 38 grams

Fat: 17.56 grams


Ratio: POINT Muscle only – 1.15:1

Carbohydrate: 1.37 grams

Protein: 45 grams

Fat: 53.49 grams



2722 grams / 6 pound whole brisket RAW

907 grams / 32 ounces beef broth

60 grams / ½ cup red wine

30 grams / 2 tablespoons tomato paste (Amore in a tube)

56 grams / 4 tablespoons coconut oil

4 grams / 1 teaspoon onion powder

4 grams / 1 teaspoon garlic powder

salt and pepper to taste



When shopping for a cut of brisket, look for the portion that has the “point” attached (see this diagram). This is the fattiest portion of the cut, The ratio of the point meat is significantly higher than the “flat” portion.

Make sure you have a pot with deep sides and a tight fitting lid. If possible, browning the meat before baking will enhance the flavor, but it is not necessary. Disposable large foil pans with foil wrapped tightly to cover will work just fine.

  1. Combine the beef broth, red wine, tomato paste, onion powder and garlic powder and stir well to combine.
  1. Melt the coconut oil in a large pan over high heat. Brown the brisket on the stove until the fat layer has slightly caramelized. Flip to brown the other side.
  1. Using the same pan, reserve all of the fat and pour the broth mixture over the top of the meat. The liquid should come up a least half way on the sides of the meat. Add water if additional liquid is needed. Cover tightly with a lid or foil and bake in a 325°F oven for at least 3 hours.
  1. After 3 hours, remove the lid and flip the meat over. Continue baking for another 3 hours. If the liquid cooks down too low, add enough water so there is always at least ½ inch of liquid in the pan.
  1. The brisket is finished cooking when the meat is fork tender and easily pulls apart. If it does not easily pull apart, continue baking in 30 minute intervals, checking for tenderness. It is best to allow the meat to cool to room temperature and refrigerate overnight, this allows the flavors to develop fully and makes slicing much easier. The following day, remove the meat from the sauce and slice against the grain of the meat.
  1. If desired, 2 teaspoons of arrowroot starch (not included in the calculation) dissolved in ¼ cup of cold water will help emulsify the fat and liquid parts of the pan sauce. Add the dissolved arrowroot to the pan sauce and heat over high until boiling, stirring with a whisk constantly. Once the sauce has boiled, reduce the heat to low and add the sliced brisket to the pan sauce to reheat prior to serving.

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