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  • Writer's pictureJJ Bison

Hanukkah Bison Brisket

Hanukkah is coming up, so check out this delicious Hanukkah brisket recipe! This recipe can be used at any time, so don't let the fact that it has Hanukkah scare you off from a delicious meal. For those of you who aren't familiar with Hanukkah, it's a Jewish holiday that is often referred to as the Festival of Lights and is celebrated with traditional foods and games. The celebration of Hanukkah is often remembered with the menorah that is lit every day until it reaches 8 candles. When the Jews took back their temple from the Syrians, they re-lit the Menorah but only had enough pure oil for 1 night. Miraculously, the oil lasted enough for 8 nights. We can't promise this brisket will last 8 nights because it's so tasty you may eat it in 1 night, but we can promise it'll be delicious!


  • 3 tablespoons thyme

  • 3 tablespoons smoked paprika

  • 2 tablespoons sage

  • 1 tablespoon pepper

  • 1 tablespoon salt, and salt to taste

  • 4lbs of bison brisket

  • 1/3 cup vegetable oil

  • 2 sliced onions

  • 2 cups beef broth

  • 1 cup red wine vinegar

  • 2 tablespoons tomato puree

  • 4 cloves of garlic

  • 2 bay leaves

  • 2 tablespoons fennel seeds

  • 6 Carrots, peeled

  • 4 Russet potatoes, peeled, and cut in quarters


  1. Preheat the oven to 350 degrees.

  2. In a small bowl, combine the thyme, paprika, sage, pepper, and salt and rub it all over the bison.

  3. Put a large dutch oven over the burners on a stove and turn it up to high.

  4. Once the dutch oven is hot, add the vegetable oil.

  5. Sear the brisket on all sides, and turn after about 5 minutes on each side.

  6. After the brisket is seared, move it to a plate so you can work on the other ingredients.

  7. Add the onions and stir until they're softened and brown.

  8. Add the beef broth, red wine vinegar, tomato puree, garlic, bay leaves, and fennel seeds, and stir everything together.

  9. Add the brisket, potatoes, and carrots to the dutch oven and put the lid on the oven.

  10. Bake the brisket for about 3 hours until the brisket is tender and cooked through.

  11. When it's done, move the brisket to a warm plate and tent with foil and let rest for about 10 minutes.

  12. Remove the bay leaf and cut the brisket into slices and serve!

  13. Enjoy!


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