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Tiny Hanukkah Brisket

Tiny Kitchen, S15 E1502.


Your grandmother will approve of this teeny brisket.

Tiny Hanukkah Brisket


  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • Salt and pepper
  • 1-inch piece of beef brisket
  • 1 teaspoon vegetable oil
  • 1 tiny onion, sliced
  • 2 tablespoons beef stock
  • ¼ teaspoon red wine vinegar
  • 1 teaspoon tomato purée
  • ½ garlic clove, smashed
  • ½ piece of fennel, sliced
  • 1 tiny potato, sliced
  • 1 teaspoon carrot, chopped
  • 1 small leaf of fresh parsley, chopped


  • In a bowl, mix thyme, sage, salt, and pepper. Rub the herb seasoning on both sides of the brisket.
  • In a pot, heat oil and add brisket, brown on all sides. Remove from pan and set aside.
  • In the same pot, add drizzle more of oil, onion, garlic, fennel, potato, and carrot. Sauté and stir together. Next, add beef stock, tomato paste, and red wine vinegar. Bring to a simmer and mix well. Place beef back in the pot and simmer for 20 minutes.
  • Plate the sautéd vegetables first then the beef on top followed by fresh parsley. Slice and serve.