Recipe: Hanukkah Brisket

Hanukkah Brisket
Yield: 12 Servings
Source: Posted to JEWISH-FOOD digest V97 #331 by Mindi on Dec 21, 1997

1 1/2 c sun-dried tomatoes; packed in oil
1 c boiling water
1 beef brisket (about 4 1/2 pounds); trim all visible fat
1 tsp salt
1 tsp paprika
1 tsp pepper
1/2 c ketchup
1/4 c packed brown sugar
2 tb lemon juice
1 bunch baby carrots; trimmed
1/2 lb green beans
3 onions; sliced

In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 TBS. Hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 TBS. hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.