Kosher Thanksgivukkah Recipes

By Joy of Kosher

The new Chanukah/Winter Issue is filled with fresh ideas for your Hanukkah parties and enough inspiration to last through the winter.

We have latke making, doughnut decorating and gift giving suggestions. Unique twists like sushi doughnuts and doughnut kebbos.

We know it is a long winter, so we keep it coming with wok weeknight dinners that WOW and winner recipes for winter greens.

Look out for our Thanksgivukkah icon indicating that the recipe will work for both Thanksgiving and Chanukah in this issue of the magazine. This occurrence is rumored to only happen again in about 70,000 years, so let’s enjoy it while we can.

Enjoy this issue, subscribe now and send a free copy to a friend on us – www.joyofkosher.com/subscribe You can also subscribe or download single issues to your Ipad from the App Store.

Cranberry Brisket

Ingredients:
4 pound brisket
1 ½ cups beef broth
½ cup unsweetened cranberry juice
½ cup white vinegar
1 cup brown sugar
1 cup ketchup
2 white onions
3 garlic cloves
½ tablespoon salt
1 cup fresh cranberries

Instructions:
1. Chop onions into large pieces.
2. Mince garlic cloves.
3. Heat a large Dutch oven or sauce pan with a top over medium-high heat. Sear brisket until all sides are browned.
4. Add in beef broth, cranberry juice, white vinegar, brown sugar, ketchup, onions, garlic, and salt.
5. Bring to a boil, and then cover and simmer over medium-low heat, turning and basting brisket every 30 minutes.
6. After two hours, put cranberries in with the brisket.
7. Continue cooking brisket until the sauce has set and cranberries are soft or about 2 1/2 – 3 hours total.
8. Once brisket cools, remove the fat and slice against the grain and refrigerate overnight to seal in the flavor.