Hanukkah starts this week. Traditions, like menus, vary in each household. I think it’s important to honor both mine and my husbands upbringing and one way we do that is by celebrating Hanukkah and Christmas. I’m usually so busy during the holidays catering that we’ve yet to establish any real traditions of our own. (We’re working on it!) So what I lack in tradition, I try to make up for in food.
It’s always about the food.


I like to make a traditional dinner during Hanukkah and my husband’s request is always the same. Brisket.
Brisket is so easy to prepare. The keys to success are cooking it at a low temperature and for a long time. It’s very important to keep the meat tightly covered or it will dry out. If you can remember these few things, you are good to go! Although I make brisket often, I don’t always follow the same recipe. I’m fickle that way. Sometimes I use the crockpot and sometimes I use the oven. Sometimes I go sweet and sometimes a bit more savory. It guess it depends on what kind of mood I’m in.

I like this particular recipe because it’s the best of both worlds. Sweet and savory. The sauce cooks down into the most delicious glaze so when you slice the meat, make sure to drag each piece through the sauce. If it’s Hanukkah, I’ll serve it with potato latkes and a green salad. Usually, though, we eat it over buttered egg noodles and call it a meal!


Yes, I know you are supposed to cut the meat against the grain. But I like it “stringy.” It’s a childhood thing.

Brisket for Hanukkah

This sweet and savory version of brisket is a household favorite. Good slow roasted in the oven or thrown into the slow cooker for an easy and hearty winter meal.


  • 4-5 lb beef brisket, trimmed of excess fat
  • 1 package onion soup mix
  • 1- 12 oz jar chili sauce
  • 1 cup cup water
  • 1/2 cup orange juice
  • 3 tablespoons brown sugar
  • 1 tablespoon prepared horseradish


  1. In a medium bowl, whisk together onion soup mix, chili sauce, water, orange juice, brown sugar and horseradish.
  2. Put brisket in roasting pan and pour sauce over meat. Cover and marinate at least a few hours, but overnight if possible.
  3. When ready to cook, preheat oven to 300F. Making sure brisket is tightly covered with foil and cook for 7 hours.


You could easily follow the instructions above and put brisket in crockpot and cook on low for 6-8 hours.

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14 Responses to My Favorite Brisket Recipe

  1. Cheryl says:

    I think my husband would love this recipe.

  2. Emily says:

    WOW! Does this look good. Bob and Kevin are coming for Christmas and you can bet I will try this one. I will let you know how it goes over.

  3. Emily says:

    WOW! Does this look good. Bob and Kevin are coming for Christmas and you can bet I will try this one. I will let you know how it goes over.

  4. I always make brisket for Hanukkah and your version is a little bit different. I may try it this weekend! Happy Hanukkah!

  5. Anne Zinkin says:

    I made this last weekend, and it was fabulous!!!! What wonderful flavors!!! Thank you.

    • Kelley says:

      You’re so welcome! Happy Passover!!

      • Miso says:

        I never had this until we got married. I guess Chinese ppeole aren’t too big on Irish holidays. =p I love it though, and would have it more often if it was on sale. We get a great deal here…I think it was only 1.67/lb. Hubby just posted last week about this. he starts the slow cooker going before work…can’t wait! We actually had this at my parents’ house last week because my brother was craving it. He just wanted a little but you can’t really buy just a little, so we went over there and had some too. Haha I’m okay with that.

    • Domeng says:

      In Boston we call this a Boiled Dinner. We use turnip. petotoas, carrots and the corned beef. no one I know uses the seasoning packet or a crock pot to make it, but it is a VERY tradional meal here. The veggies are also delish left over. in the days before microwaves my mom would fry up the leftovers in lots of butter–YUMMO!! next time I make a Boiled Dinner I mat just use my crock pot:) Thanks for sharing!!Tracy

  6. Fania K. Clemens says:

    I’d love to try your recipe (for this upcoming Pesach) and am about to test-cook it this week. May I ask whether you can suggest an alternative to the chili sauce? I am not a fan of chili sauce: would a kosher barbecue sauce do instead? Or any other possibility? Thank you in advance for any help you may be able to provide.

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