Want to host some people for a Hanukkah dinner this weekend and not sure where to start? I’ve got simple recipes for brisket and latkes to get you started. Full recipes with pictures of the process will be posted below. And, I’ve got a printable with the recipes and the shopping list.
This brisket recipe is my mother in law’s and has been made by my husband’s family for years. If you take the time to do all the steps it’s a fool-proof recipe and worth all the time it takes. It takes 2 days – or at least 24 hours, so plan to cook the day before you want to eat
Plan to make the latkes right before you eat. These are what I call weeknight latkes because I use some shortcuts. Traditional latkes include freshly grated potatoes and onions and sometimes that is just too much work. My recipe skips that step.
The brisket is cooked with carrots so that’s an easy side dish. You can supplement that with a salad or a bag of green beans ready to steam in the microwave.
Dessert – pick up jelly donut holes at Dunkin Donuts or pick up holiday treats from a bakery. You can also delegate desserts to your guests. If you’re heading to the bakery pick up a challah too! Actually grab 2 to make challah French toast for breakfast.
Keep reading for the recipes and pictures. You can print the Hanukkah Dinner recipes and shopping list.
Happy Hanukkah to all of you celebrating. What’s your favorite winter holiday? Watch for more recipes throughout this holiday season!
1 20 oz.bag of shredded potatoes from the refrigerator section
1 egg, slightly beaten
2 tbsp. (1 capful) of Tastefully Simple Onion Onion or grate a small yellow onion
6 tbsp. of flour
salt & pepper
Oil of your choice (I used Avocado Oil)
Heat oven to 250 degrees. In a large bowl mix first 5 ingredients – using your hands is the best way to get everything combined. Heat oil in large pan or electric skillet, using enough oil to coat the bottom of the pan about ¼ – ½ inch deep. Using ¼ cup measuring cup scoop out potato mixture. Form into a ball and flatten with your hands. Drop latkes in the oil and cook until golden brown on each side – about 4-5 minutes per side. Remove from oil, place on a plate lined with paper towels. Transfer to a baking sheet or pan and keep warm in a 250 degree oven. Repeat until all the latkes are cooked.
Serve with applesauce or sour cream if you like.
1 or 2 beef briskets, about 4-5 pounds
1 large bag of baby carrots
1 bottle of Heinz Chili Sauce
20 oz. bottle of Coke (not diet)
¼ cup (2 capfuls) Tastefully Simple Onion Onion (or a packet of onion soup mix)
salt & pepper
Heat oven to 325 degrees. Place the brisket in 1 or 2 pans baking pans (I use disposable). Sprinkle with salt and pepper and top with carrots. In a small bowl mix together the chili sauce, Coke and onion. Pour over brisket. Cover tightly with foil and bake at 325 for several hours. (I had about 5 pounds of brisket and cooked it for 4 hours.) When a fork pierces the meat easily it is done.
Let the brisket cool. It will shrink during cooking, so you can move it to 1 pan or a smaller pan if you wish. Cover and refrigerate overnight. Remove brisket from the fridge. Skim off the fat and discard. Place the carrots in a serving dish and refrigerate until an hour before serving. Move the brisket to a cutting board and slice against the grain. Place the brisket back in the pan and refrigerate until an hour before serving.
About an hour before serving take the brisket and the carrots on the counter to come to room temperature. Heat the oven to 325. Bake for about 45 minutes until heated through. Serve the brisket with some of the juice.
Print the recipes and shopping list for your Hanukkah Dinner. Thanks for reading. Let me know if you try these recipes!