Sending my warmest wishes to you at Hanukkah
May you be blessed with joy, good health, peace, and tender brisket….
Oh how we adore our brisket. And since the cooking process takes over eight hours, I usually make enough for leftovers and extra to freeze for later too. This year – the intersection of Hanukkah, brisket in the freezer, spying some mouth-watering tamales at LA’s Grand Central Market, and a tamalada (my Latino friends’ traditional Christmas season tamale-making party) – led to a unique holiday treat…Hanukkah Brisket Tamales. Made with my super-tender beef brisket, from a recipe that we have been making for many years. It is so good it’s one of the few recipes that I never adjust. The addition of carrots sautéed in olive oil and seasoned with a bit of cumin, salt and pepper plus a medley of sautéed onion and jalapeño adds fresh flavor and spiciness. The (optional) gouda cheese brings another dimension of smokiness and creamy texture. And lastly, who could resist the adorable little packages all wrapped up like a present, representing the age-old Jewish custom to give gifts of gelt to children on Hanukkah.
Note: Omit dairy or replace with non-dairy vegan substitutes for your Observant guests who follow the laws of kashrut (Jewish dietary laws).
Hanukkah Brisket Tamales Recipe