Hanukkah Brisket Dinner

A festive holiday feast has never been so easy. This brisket dinner—already slow-roasted until fork tender—comes with the works. Just follow the reheat instructions below and gather everyone around the table. Happy holidays, from the Good Eggs Kitchen to yours.

Makes 6 servings

Slow-Roasted Brisket 

Preheat the oven to 325°F. Remove the lid, cover the pan with foil, and place the brisket in the oven. Bake until warmed through or the internal temperature reaches about 165°F, 40 to 50 minutes.

Potato Latkes 

Preheat the oven to 375°F. Remove the lids from the containers. Bake until the latkes are warmed through, 20 minutes.  

Roasted Parsnips & Carrots 

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 5 to 10 minutes. Meanwhile, roughly chop a handful of parsley leaves. Just before serving, sprinkle the parsley over the veggies.

Challah Bread 

Preheat the oven to 375°F. Place the challah on a sheet tray and slide it into the oven to warm, 5 minutes. Wrap in a clean towel to keep warm until serving.

Braised Apples & Red Cabbage 

In a pot over medium-low heat, reheat the apples and cabbage, stirring occasionally, 5 minutes. 

Cherry-Ginger Sauce & Sour Cream 

Let the cherry-ginger sauce come to room temperature before serving with the brisket. Transfer the sour cream to a bowl for serving with the latkes.  

Assorted Rugelach 

Transfer the rugelach to a plate and serve. 

Contains: milk, eggs, tree nuts, wheat.