Hanukkah Braised Brisket with Herb Quinoa

Name: Hanukkah Braised Brisket with Herb Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 lbs (1800 g) Beef brisket, flat cut, trimmed of excess fat, patted dry; 3 onions (600 g) Yellow onions, large, halved, papery skin removed; 6 carrots (500 g) Carrots, medium, cut into 2-inch pieces; 6 cloves (30 g) Garlic, minced; 3 cups (720 ml) Beef broth, unsalted or low-sodium; 2 tbsp (30 g) Tomato paste; 5 sprigs (5 g) Fresh thyme; 2 leaves (½ g) Bay leaves, dried; Kosher salt; Black pepper, freshly ground; 2 tbsp (30 ml) Olive oil; 1½ cups (280 g) Quinoa, uncooked; 3 cups (720 ml) Vegetable or chicken broth, unsalted or low-sodium; ¾ cup (30 g) Fresh flat-leaf parsley, finely chopped, loosely packed; ½ cup (15 g) Fresh dill, finely chopped, loosely packed; 1 lemon (120 g) Fresh lemon, large; 3 tbsp (45 ml) Olive oil, extra virgin

From the MyKitchenBank Kitchen

A celebratory slow-cooker braise of tender beef brisket with caramelized onions, carrots, and rich pan sauce, served alongside a bright, herb-studded quinoa. Simple enough to manage while attending to other Hanukkah preparations, impressive enough for the whole family table.

Prep: 20 min
Cook: 30 min
Wait: 6 hr
Total: 6 hr 50 min
Makes: 1 brisket (4 lbs, serves 6) with 4 cups herb quinoa

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Ingredients

6 servings

For the Brisket
4 lbs (1800 g) Beef brisket, flat cut, trimmed of excess fat, patted dry
3 onions (600 g) Yellow onions, large, halved, papery skin removed
6 carrots (500 g) Carrots, medium, cut into 2-inch pieces
6 cloves (30 g) Garlic, minced
3 cups (720 ml) Beef broth, unsalted or low-sodium
2 tbsp (30 g) Tomato paste
5 sprigs (5 g) Fresh thyme
2 leaves (0.5 g) Bay leaves, dried
Kosher salt
Black pepper, freshly ground
2 tbsp (30 ml) Olive oil
For the Herb Quinoa
1½ cups (280 g) Quinoa, uncooked
3 cups (720 ml) Vegetable or chicken broth, unsalted or low-sodium
¾ cup (30 g) Fresh flat-leaf parsley, finely chopped, loosely packed
½ cup (15 g) Fresh dill, finely chopped, loosely packed
1 lemon (120 g) Fresh lemon, large
3 tbsp (45 ml) Olive oil, extra virgin

Equipment (11)

6-quart slow cooker
10-inch heavy skillet or Dutch oven
Sharp chef's knife and cutting board
Measuring cups and spoons
3-quart saucepan for quinoa
2-quart saucepan for sauce reduction
Fine-mesh strainer or colander
Slotted spoon
Meat fork or two forks for shredding
Warm serving platter
Meat thermometer (optional but helpful)

Steps

Before you start

Trim excess fat from the brisket 1-2 hours ahead if you want easier prep
Measure and prep all vegetables and seasonings before you start searing—you'll want momentum
Plan your timeline: start in the morning to have dinner ready by evening
Make sure your slow cooker is clean and ready to go

1
Prep vegetables and season brisket
- Halve the onions and remove papery skins.
- Cut carrots into 2-inch pieces.
- Mince garlic.
- Pat the brisket dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper—don't be shy, as the salt won't penetrate deeply and you need to season the meat surface well.
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Ready when: Vegetables are cut; brisket is seasoned and dry to the touch
Tip: Pat the brisket very dry—this helps it brown deeply and develop a flavorful crust in the next step
2
Sear brisket until browned
- Heat 2 tbsp olive oil in a large heavy skillet (10-inch or larger) over medium-high heat until shimmering and nearly smoking.
- Carefully place the brisket fat-side down in the pan and sear without moving for 4 minutes until deeply caramelized and mahogany-brown.
- Using tongs, flip and sear the other side for 4 minutes.
- Transfer to a plate.
- Don't clean the skillet—the caramelized fond (browned bits) on the bottom will flavor the braise.
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Ready when: Brisket has a deep mahogany crust on both sides; fat edges are rendered and caramelized
Tip: Don't skip searing—it builds the rich, complex flavor that makes braised brisket unforgettable
3
Layer vegetables and meat
- Spread half the onion halves and carrot pieces on the bottom of a 6-quart slow cooker.
- Scatter the minced garlic over them.
- Set the seared brisket on top, fat-side up if you can identify it.
- Arrange the remaining carrots and onions around and over the brisket.
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Ready when: Brisket is centered on the vegetables with no air pockets
4
Pour braising liquid
- In a small bowl, whisk together 3 cups beef broth and 2 tbsp tomato paste until smooth.
- Pour the mixture over the brisket and vegetables.
- Nestle 5 thyme sprigs and 2 bay leaves into the liquid.
- Season with about ½ tsp kosher salt and ¼ tsp black pepper—the beef broth already contains salt, so be judicious here.
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Ready when: Braising liquid covers the brisket about halfway to two-thirds; herbs and seasonings are in place
Tip: Don't fully submerge the brisket—it needs some of the liquid to evaporate and reduce to build flavor
5
Braise brisket 6 hoursOven 205°F / 95°C
- Cover the slow cooker and set it to LOW.
- Do not lift the lid during cooking, as each peek adds 10-15 minutes to the cooking time.
- Cook for 6 hours.
- The brisket is done when it pulls apart easily with a fork and the braising liquid has turned rich and glossy.
- If you have a meat thermometer, the internal temperature should reach 190-205°F (88-96°C) for maximum tenderness.
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Ready when: Brisket shreds easily with two forks; braising liquid is rich, glossy, and deeply flavored
Tip: Resist all urges to peek. The slow cooker does its job best when left undisturbed.
6
Cook the quinoa
- About 1 hour before the brisket is done (around the 5-hour mark), bring 3 cups vegetable or chicken broth to a boil in a medium saucepan over medium-high heat.
- Stir in 1½ cups uncooked quinoa and ½ tsp salt.
- Return to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without stirring.
- When the time is up, all the liquid should be absorbed and you'll see a tiny spiral germ on each quinoa grain, indicating the starch has fully opened.
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Ready when: All liquid is absorbed; quinoa grains look fluffy with visible spiral germs
Tip: Don't peek or stir—just let it sit undisturbed for the full 15 minutes so it cooks evenly
7
Reduce and strain sauce
- Using a slotted spoon, carefully transfer the cooked brisket to a cutting board.
- Tent loosely with foil to rest and keep warm.
- Discard the thyme sprigs and bay leaves.
- Pour the braising liquid and vegetables into a fine-mesh strainer set over a medium saucepan.
- Press the vegetables gently to extract all their liquid, then discard the vegetables.
- Place the saucepan over medium-high heat and bring to a boil.
- Let it boil gently for 8-10 minutes, skimming any fat from the surface with a spoon, until reduced by about one-third.
- The sauce should be silky, glossy, and concentrated in flavor.
- Taste and season with salt and pepper to your preference.
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Ready when: Sauce is reduced by one-third; it's glossy, dark, and deeply flavorful; surface is mostly skimmed of fat
Tip: Skimming fat is worth the few extra minutes—it keeps the sauce elegant and silky rather than greasy
8
Finish herb quinoa
- Fluff the cooked quinoa gently with a fork to separate the grains and release steam.
- Finely chop ¾ cup fresh flat-leaf parsley and ½ cup fresh dill fronds.
- Fold the herbs into the quinoa along with 3 tbsp extra virgin olive oil and the juice of 1 fresh lemon.
- Season lightly with kosher salt and a grind of black pepper.
- Taste and adjust seasoning—you want the herbs and lemon to shine.
- Cover loosely and keep warm until serving.
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Ready when: Herbs are evenly distributed throughout; quinoa is bright green, fragrant, and glistening with oil
Tip: Add lemon juice right before serving to keep it bright and fresh—if added too early, the acidity will mellow
9
Slice brisket and serve
- Slice the brisket against the grain into ½-inch thick slices.
- (If the grain direction changes—it often does on large pieces—simply slice each section perpendicular to its own grain.) Alternatively, for a rustic presentation, shred the meat with two forks.
- Arrange the sliced or shredded brisket on a warm serving platter.
- Pour a portion of the reduced braising liquid over the top.
- Serve the herb quinoa on the side with a small vessel of extra braising liquid for spooning alongside.
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Ready when: Brisket is sliced or shredded into tender pieces; platter is arranged and warm
Tip: Slicing against the grain is crucial—it cuts muscle fibers short and makes the meat tender rather than chewy

Good to know

Tips

For a Moroccan-Jewish variation on Hanukkah flavors, add ½ tsp ground cumin and ½ tsp ground cinnamon to the braising liquid when you add the thyme. It's subtle and deeply aromatic.
The brisket is done by texture, not strictly by timer. Different slow cookers run at different temperatures. At 6 hours on low, test with a fork. If it doesn't shred easily, cook 30 more minutes and test again.
Make the herb quinoa during the last 30 minutes of slow cooking—start the broth while the sauce reduces. Everything comes together at once.
Serve any leftover braising liquid on the side. Guests love spooning extra sauce over their brisket and quinoa.

Make ahead

Braise the brisket 1-2 days ahead and refrigerate. The flavors actually deepen overnight. Reheat gently on the stovetop over medium-low heat or in the slow cooker on low until heated through, 30-45 minutes. Cool the braising liquid before refrigerating—the fat will solidify on top for easy removal. The herb quinoa is best made fresh, but can be prepared 1-2 hours ahead and reheated gently with a splash of water.

Storage & reheating

Room temperature: Not recommended; cooled braise should refrigerate within 2 hours. Refrigerator: Brisket and braising sauce keep 3-4 days in an airtight container. Herb quinoa keeps 2-3 days separately. Freezer: Brisket and braise (without quinoa) freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the slow cooker on low. Quinoa does not freeze well and is best made fresh.

Substitutions

Beef broth, unsalted or low-sodium → Chicken broth or vegetable broth. Vegetable broth will yield a milder, less savory sauce. Chicken broth works well and is slightly lighter.
Fresh thyme → Fresh oregano, rosemary, or marjoram. Use about 3 tsp fresh herbs or 1 tsp dried in place of the thyme. Rosemary is bold; use sparingly.
Quinoa, uncooked → Brown rice, wild rice, or egg noodles. Adjust cooking liquid and time per package instructions. Egg noodles are especially traditional with braised brisket.
Fresh dill → Cilantro, additional parsley, or fresh mint. Cilantro brings brightness; mint adds a cool note. Avoid dried dill, which tastes unpleasant. If unavailable, skip and use parsley only.