This Hanukkah brisket is easy to prepare and goes great with latkes!

RECIPE:

2 teaspoons paprika
1 teaspoon dry mustard
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
5-6 pound brisket
2 onions, peeled and coarsely chopped
4-5 cloves garlic, peeled and crushed
2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
4 sprigs parsley
3 bay leaves
1 6-ounce can tomato paste
1 ½ cups tomato sauce
2 cups beef stock
1 cup red wine
½ cup soy sauce
1 14-ounce can diced tomatoes

Steps:
1. Preheat oven to 325 degrees
2. In a small bowl, combine the paprika, mustard, salt and pepper, and olive oil. Rub over the meat and let it rest while you prepare the vegetables.
3. Place the onions, garlic, carrots, celery, parsley and bay leaves in the bottom of a Dutch oven. Place the brisket on top of the vegetables.
4. In a large bowl combine the tomato paste, tomato sauce, beef stock, red wine, soy sauce and diced tomatoes. Pour over brisket.
5. Cover Dutch oven and roast for about 3 hours. A fork should penetrate pretty easily. Remove lid and roast 30 minutes more.
6. Remove meat from oven; cool. Remove meat from pot. Slice meat across the grain and place in a 9 x 13-inch roasting pan. Cool the sauce and vegetables in the refrigerator. Once cool, remove the congealed fat. Process the sauce and the vegetables in a food processor, or with an immersion blender, adding stock if needed. Pour over meat. Cover and refrigerate until ready to serve.
7. Reheat, covered with foil, in a 325-degree oven for 30 minutes.

Prep time: 30 minutes
Cooking time: 3 ½ hours
Serves 10-12 people for dinner, and 20 as part of a holiday potluck

Recipe taken from "The Lazy Gourmet: Real Food Real Easy" by Marjorie Gelb with Josie A.G. Shapiro. Copyright 2010.