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Hanukkah Potato Brisket with Apple-Wine Marinade

Name: Hanukkah Potato Brisket with Apple-Wine Marinade
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 5 lbs (2.3 kg) beef brisket, untrimmed, trimmed of excess fat, leaving ¼-inch cap; 2½ tsp (15 g) kosher salt; 1 tsp (2 g) freshly ground black pepper; 2 tbsp (30 ml) vegetable oil; 3 whole (450 g) yellow onions, large, cut into 1-inch (2.5 cm) chunks; 6 whole (30 g) garlic cloves, smashed, peeled; 1 cup (240 ml) apple cider vinegar; 2 cups (480 ml) dry red wine; 2 cups (480 ml) low-sodium beef broth; 1 cup (240 ml) unsweetened apple juice; 2 tbsp (42 g) honey; 3 tbsp (30 g) potato starch; 4 tbsp (60 ml) cold water; 3 whole bay leaves; 4 whole fresh thyme sprigs; 2 whole fresh rosemary sprigs; 2 lbs (900 g) baby potatoes, gold or red, scrubbed clean, halved if large; 1 whole (180 g) tart apple (Granny Smith or Pink Lady), medium, cored and cut into 1-inch (2.5 cm) chunks; 2 tbsp (30 g) whole grain Dijon mustard; 1 tsp (5 g) caraway seeds (optional)

From the MyKitchenBank Kitchen

A showstopping Hanukkah brisket braised in a rich apple cider vinegar and red wine marinade, thickened with potato starch and studded with tender roasted potatoes. The meat becomes fork-tender while the sauce develops deep, glossy richness. Perfect for holiday gatherings and even better made a day ahead.

Prep: 25 min
Cook: 3 hr
Wait: 4 hr
Total: 7 hr 25 min
Makes: 1 brisket (8 servings) with braised potatoes

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Ingredients

8 servings

5 lbs (2.3 kg) beef brisket, untrimmed, trimmed of excess fat, leaving ¼-inch cap
2½ tsp (15 g) kosher salt
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) vegetable oil
3 whole (450 g) yellow onions, large, cut into 1-inch (2.5 cm) chunks
6 whole (30 g) garlic cloves, smashed, peeled
1 cup (240 ml) apple cider vinegar
2 cups (480 ml) dry red wine
2 cups (480 ml) low-sodium beef broth
1 cup (240 ml) unsweetened apple juice
2 tbsp (42 g) honey
3 tbsp (30 g) potato starch
4 tbsp (60 ml) cold water
3 whole bay leaves
4 whole fresh thyme sprigs
2 whole fresh rosemary sprigs
2 lbs (900 g) baby potatoes, gold or red, scrubbed clean, halved if large
1 whole (180 g) tart apple (Granny Smith or Pink Lady), medium, cored and cut into 1-inch (2.5 cm) chunks
2 tbsp (30 g) whole grain Dijon mustard
1 tsp (5 g) caraway seeds (optional)

Equipment (7)

9×13-inch (23×33 cm) or larger roasting pan with lid or foil
Large heavy-bottomed Dutch oven or braising vessel with 8-quart (7.5 L) capacity
Sharp chef's knife
Wooden spoon
Tongs
Instant-read meat thermometer
Small bowl for slurry

Steps

Before you start

Remove brisket from refrigerator 1 hour before cooking to bring closer to room temperature
Preheat oven to 325°F (163°C)
Trim excess fat from brisket, leaving a thin ¼-inch (6 mm) cap
Gather all ingredients and have them measured and ready

1
Season and sear the brisket
- Pat the brisket dry with paper towels.
- Season all sides generously with kosher salt and freshly ground black pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Place the brisket fat-side down and sear for 4–5 minutes until deeply browned.
- Flip and sear the other side for 4–5 minutes.
- The crust should be mahogany-brown.
- Transfer to a plate.
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Ready when: Both sides mahogany brown and crusty
Tip: Don't crowd the pan or move the meat too early—a good sear locks in juices and builds flavor.
2
Sauté aromatics and build the marinade base
- Pour off all but 1 tablespoon of fat from the pot.
- Add the onion chunks and sauté over medium heat for 4–5 minutes until golden at the edges.
- Add the smashed garlic and cook for 1 minute until fragrant.
- Pour in the apple cider vinegar, scraping the bottom of the pot with a wooden spoon to lift up all the browned bits.
- Add the red wine, beef broth, apple juice, honey, and Dijon mustard.
- Stir well to combine.
- Add the bay leaves, thyme, and rosemary sprigs.
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Ready when: Liquid is steaming and aromatics are fragrant
Tip: Don't skip deglazing—those browned bits add essential depth to the sauce.
3
Return brisket and braise in the ovenOven 325°F / 165°C
- Return the brisket to the pot, fat-side up.
- The liquid should come about two-thirds of the way up the sides of the meat.
- If needed, add a bit more beef broth.
- Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly with its lid (or heavy foil).
- Transfer to a preheated 325°F (163°C) oven.
- Braise for 2 hours.
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Ready when: After 2 hours, meat will be partially tender; more time is needed
Tip: Oven braising provides gentle, even heat that breaks down connective tissue without drying out the meat.
4
Add potatoes and appleOven 325°F / 165°C
- Carefully remove the hot Dutch oven from the oven (use oven mitts).
- Arrange the halved baby potatoes and apple chunks around the brisket in the braising liquid.
- If caraway seeds are being used, sprinkle them over the potatoes now.
- Cover again and return to the oven for 1 more hour.
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Ready when: Potatoes are tender when pierced with a fork
Tip: Add potatoes midway so they don't become mushy; they'll finish cooking with the brisket.
5
Check meat donenessOven 205°F / 95°C
- After 3 hours total braising time, insert an instant-read thermometer into the thickest part of the brisket without touching bone.
- It should register 190–205°F (88–96°C) for fork-tender meat.
- The brisket should shred easily with light pressure from tongs.
- If it's still firm, return it to the oven for another 30 minutes and check again.
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Ready when: Internal temperature of 190–205°F (88–96°C); meat shreds easily under light pressure
Tip: Brisket is forgiving—a few extra minutes won't hurt, but pulling it out too early means chewy meat.
6
Make the potato starch slurry
- While the brisket finishes, mix the potato starch and cold water in a small bowl, stirring until smooth and lump-free.
- Set aside.
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Ready when: Slurry is smooth with no lumps
Tip: Lumpy slurry will create lumps in the sauce; whisk it well just before using.
7
Transfer brisket and thicken the sauce
- Remove the Dutch oven from the oven.
- Transfer the brisket to a carving board and tent loosely with foil to keep it warm.
- Using a slotted spoon, transfer the potatoes and apples to a serving platter and cover with foil.
- Set the pot over medium heat on the stovetop.
- Bring the braising liquid to a gentle simmer.
- Remove and discard the bay leaves, thyme, and rosemary sprigs.
- Slowly whisk in the potato starch slurry, stirring constantly until the sauce thickens to a glossy, gravy-like consistency, about 2–3 minutes.
- Taste and adjust salt and pepper as needed.
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Ready when: Sauce coats the back of a spoon and falls off in thick ribbons; no starch taste remains
Tip: Whisk the slurry in slowly to avoid lumps; if they form, strain the sauce through a fine sieve.
8
Slice and serve
- Let the brisket rest for 10 minutes, then slice against the grain into ¼-inch (6 mm) thick slices.
- Arrange the brisket on the platter with the potatoes and apples.
- Pour the glossy wine sauce over everything, or serve it on the side for diners to pour as much as they like.
- Garnish with fresh thyme or parsley if desired.
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Ready when: Brisket is sliced cleanly against the grain; juices remain in the meat
Tip: Slicing against the grain—perpendicular to the muscle fibers—ensures tender, easy-to-chew bites.

Good to know

Tips

Trim the brisket fat cap to about ¼ inch before cooking, but don't remove it entirely—it protects the meat and adds flavor.
This dish tastes even better made a day or two ahead; refrigerate and reheat gently so flavors meld and deepen.
For a deeper color and more complex flavor, brown the onions and garlic more thoroughly before adding liquids.
Potato starch creates a glossy, delicate sauce that's naturally kosher for Passover if you use wine approved for the holiday.

Make ahead

Make the entire dish up to 2 days ahead. Cool it completely, cover, and refrigerate. The flavors deepen overnight. Reheat gently in a 325°F (163°C) oven, covered, for about 45 minutes until the sauce is warm throughout. Alternatively, reheat on the stovetop over medium-low heat, stirring occasionally.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The sauce will gel slightly when cold due to the fat content and potato starch; this is normal. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat from frozen, add an extra 15–20 minutes to the oven time or warm gently on the stovetop over low heat, stirring often to avoid scorching the bottom.

Substitutions

potato starch → cornstarch (use the same amount). Cornstarch is a fine substitute, though it creates a slightly glossier sauce. Mix and add it the same way.
dry red wine → low-sodium beef broth plus 2 tablespoons balsamic vinegar. Use the same volume. This reduces the alcohol content while keeping the depth. Don't use wine if cooking for someone avoiding alcohol entirely.
apple cider vinegar → red wine vinegar or white wine vinegar (use 3/4 cup / 180 ml to reduce harshness). Red wine vinegar adds earthiness; white wine vinegar is milder. Adjust amount to taste.
baby potatoes, gold or red → parsnips, baby carrots, or a mix of both (same weight). Root vegetables braise beautifully and add sweetness. Carrots may need slightly more time to soften.