Chanukah Recipe-Red Wine Brisket with Matzoh Balls

I love the Holidays

and as a major foodie, I believe in celebrating the foods of all Holiday traditions.  So thats why I always make something special around Chanukah, this year it was brisket.  (This isn't my picture, but you get the idea.  The actual dish doesn't look very pretty but it tastes delicious.)







Slow Cooker Red Wine Brisket with Matzoh balls and Horseradish sauce from Sara Moulton


1 4-5 lb flat cut brisket
2 tbsp olive oil
1 cup flour
salt and pepper
2 yellow onions, chopped
1 Head of garlic, cloves peeled but not chopped, (you can make this easier by putting the garlic, unpeeled, in boiling water for one minute)
1 tsp dried thyme
2 Bay leaves
1 bottle of red wine
4 tbsp tomato paste


Season flour well with salt and pepper an coat brisket will in seasoned flour.  Heat oil in dutch oven over high heat until almost smoking.  Brown brisket on all sides for 8-9 minutes per side.  Remove the brisket and set aside on a plate.


Reduce heat to medium and cook the onions and garlic over medium heat for ten minutes.   Pour in the red wine and scrape up any browned bits.  Stir in the tomato paste and bay leaves and thyme.   Cook until the liquid is significantly reduced, about ten minutes.


Place brisket in the slow cooker and pour over the sauce.   Set on low.


Matzoh Balls


1 cup matzoh meal
4 eggs, beaten
1 tsp salt
2 tbsp butter
1/4 cup chicken stock


Combine all ingredients in a bowl.  Cover and refrigerate for one hour.   Bring a large pot of salted water to boil. Reduce heat to medium. Using wet hands form the Matzoh mixture into small balls and drop into the water.  Cover and cook 35 minutes.   (Add matzoh balls to the sauce in the slow cooker right before serving).


Horseradish Sauce


1 cup sour cream
1 cup greek yogurt
4 tbsp drained horseradish
1 tsp salt
3 tbsp minced chives


Stir sauce ingredients together in a bowl.  Refrigerate.


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