Feasts page

• 4-5 lb beef brisket (flat cut)
• 2 tablespoons olive oil
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 1 cup beef broth (or water)
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Fresh parsley (for garnish)

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Brisket: Pat the brisket dry with paper towels. Rub both sides with kosher salt, black pepper, paprika, cumin, and a little olive oil.
3. Sear the Brisket: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket from the pot and set aside.
4. Cook the Onions and Garlic: In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
5. Deglaze the Pot: Add the red wine (if using) to the pot to deglaze, scraping up any brown bits stuck to the bottom. Let it cook for 2-3 minutes to reduce slightly.
6. Make the Braising Liquid: Stir in the tomato paste, brown sugar, beef broth, thyme, and bay leaves. Bring the mixture to a simmer.
7. Braise the Brisket: Return the brisket to the pot, fat side up, and cover with a lid or foil. Place it in the preheated oven and bake for 3-4 hours, or until the brisket is tender and easily shreds with a fork.
8. Rest and Slice: Once done, remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
9. Serve: Serve the brisket with some of the braising sauce poured over the top. Garnish with fresh parsley if desired.

• Make it ahead: Braised brisket tastes even better the next day, so feel free to prepare it a day ahead and reheat it.
• Serve with sides: Traditional sides for Hanukkah include latkes, roasted vegetables, or kugel.

Enjoy your hearty and flavorful Hanukkah brisket!

Here's a simple Biblical Stew Recipe inspired by ingredients that would have been used in biblical times:

• 1 cup lentils (a staple in ancient diets)
• 1/2 cup dried beans (such as chickpeas or fava beans)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 potatoes, peeled and cubed
• 1 pound lamb or beef stew meat, cut into chunks (optional, for a heartier stew)
• 4 cups vegetable or chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric (for color and flavor)
• Salt and pepper, to taste
• 1-2 bay leaves
• Fresh parsley or cilantro, chopped (for garnish)
• Fresh bread (for serving)

1. Prepare the Lentils and Beans:
   
   • Rinse the lentils and beans in cold water. If you're using dried beans, soak them overnight in water to soften them.

1. Cook the Meat (Optional):
   
   • In a large pot, heat the olive oil over medium heat. Add the lamb or beef stew meat and brown on all sides. Once browned, remove the meat and set aside.

1. Sauté Vegetables:
   
   • In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened. Add the carrots and potatoes, cooking for an additional 5 minutes.

1. Add Broth and Spices:
   
   • Pour in the broth and add the cumin, cinnamon, turmeric, salt, pepper, and bay leaves. Stir to combine.

1. Simmer the Stew:
   
   • Add the soaked beans, lentils, and the browned meat back into the pot. Bring to a boil, then reduce the heat to low. Cover and let the stew simmer for about 1.5 to 2 hours, or until the lentils, beans, and meat are tender.

1. Serve:
   
   • Adjust seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
   • Garnish with fresh parsley or cilantro.

1. Serve with Fresh Bread:
   
   • Enjoy the stew with warm, crusty bread for dipping.

This recipe is hearty and wholesome, perfect for a biblical-themed meal or a comforting stew for any occasion.