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I want to make Brisket, but I don't have the time... Alternatives?

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I'm making a hanukkah feast on Friday night with latkes, kugel, etc. I always like to include brisket in my celebration but this year I just do not have the time. Does anyone have any suggestions for a beef dish that is quick but might have some of the tenderness and flavor of a brisket?

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  1. You could do meatballs in a sort of sweet and sour sauce - but they take time to make, time to simmer. This could be done in a crockpot, of course. It's not brisket, but it's meat and could be ok.

    If you're really hooked on the idea of brisket, can you not put the thing in the oven to cook overnight (very low temp)? Or set the oven timer to go on at some point during the day? I am guessing, of course, that you've already considered all those possibilities and maybe you won't be getting the brisket until too late...is that the case?

    1. Your local supermarket (probably the Deli section) will have a brisket already cooked and waiting for you to take home.

      1. The excellent cookbook "Jewish Festival Cooking" by Phyllis and Miriam Glazer has a recipe called "Nostalgic Pastrami" that calls for, as I recall, two ingredients: a 4-5 lb pastrami, and a large can of crushed pineapple. I think you pour the pineapple over the pastrami and bake at a low temperature for a couple of hours. It promises sweet-savory, tender meat with a nicely browned crust. I haven't tried it yet, but I plan to one of these days. If even the unattended time in the oven is prohibitive, it seems like the sort of thing one could reasonably cook ahead of time and warm before dinner -- not ideal, but we do what we can.... Good luck with your menu, and Happy Hanukkah!

        1. use a presssure cooker.

          1. How much time do you have? What about braised short ribs? Same idea, but less time to cook (though not exactly quick).

            1. Is it the prep time you're worried about? I do my brisket a full day or two ahead and reheat. It's awesome. It's also the method recommended in the big Gourmet cookbook.

              Mmmmm, brisket. Nothing I grew up with, but how I adore it...

              1. Oy that he did. Brisket to celebrate the last night of Hanukkah is a great idea but it is like Moses crossing to Israel. It takes time. If you could arrange the ingredients on Thursday morning and as soon as you get home place in a 325 degree oven for 3-4 hours and then into the fridge before bed that would work great.. Then on friday night, scrape the fat off and reheat.

                Question though. If you have little time when are you planning on making the latkes. They are also pretty time consuming.

                Happy Hanukkah and L'shonah Tovah.

                1. I use a slow cooker. It cooks all day and we like it.

                  1. Thank you all for your suggestions. I am without a slow cooker and have plans every night of the week until Friday. So I've decided a good compromise is to make Ina Garten's Beef Bourguignon. It only takes about an hour and a half in the oven. So we can munch on latkes and smoked salmon while we wait for the stew. Happy Holidays!