The Dish Andrew Zimmern Is Making For Hanukkah

This year, the first night of Hanukkah falls on November 28, just a few days after Thanksgiving. But if you think Andrew Zimmern is eating leftover turkey on Hanukkah, think again. In a recent post on Instagram, the celebrity chef announced that he is making a Hannukah brisket right after Turkey Day. He also noted that it would make a "really great Thanksgiving main" for people who hate turkey or aren't roasting a bird this year.

Brisket is a traditional Jewish food for a couple of reasons. For one, it's affordable, which means lots of families could enjoy it on holidays, and two, it's "implicitly kosher since it's from the front of the animal," according to New York Times reporter Julia Moskin (via Forward). Its large size also makes brisket appropriate for times when families and friends are gathering for a meal, and you need lots of food.

Zimmern's recipe makes a braised brisket that serves 10 people, which means it's a good option for Hannukah or Thanksgiving, and it's easier to make than you might think. 

In his Instagram post, Andrew Zimmern says that "if you are what you eat, then I am 28 percent brisket," and that it's one of the first things he ever learned how to cook. His recipe is a riff on his grandmother's traditional recipe, and it still calls for braising the meat in the oven (via Andrew Zimmern).

First, though, you'll apply a spice rub of salt, pepper, thyme, paprika, and sage to the brisket, before searing it on all sides until browned. Then, it's nestled into a roasting pan with sauteed onions, fennel, and a flavorful braising liquid made from peppercorns, bay leaf, garlic cloves, tomato puree, beef stock, and vinegar. From here, it's tented with foil and placed in a 300 degree F oven. Six to seven hours later, you'll be rewarded for your patience with mouthwateringly tender brisket and a pan full of savory juices to use as gravy. It takes more time to cook than a turkey, but most of that time is hands-off, so you get to spend your day hanging your with your loved ones instead of basting a turkey every fifteen minutes in a panic.

Whether you make Andrew Zimmern's brisket for Hanukkah or Thanksgiving, you're bound to have a table of satisfied diners.