Doug Levy from Feast offers this savory Chanukah dinner with Brisket and Potato Latkes:

Brisket:

1 beef brisket (8-10#)
1 cup olive oil
8 cups veal or beef stock
mirepoix (one yellow onion, two carrots, two stalks of celery coarsely chopped)
1 large yellow onion, diced
2 tablespoons minced garlic
1 pound fresh yams, peeled and cut in ¾ -inch dice
4 medium carrots, sliced into ½ -inch dice
2 medium parsnips, sliced into ½ -inch dice
3/4 cup pitted prunes, cut in ½ -inch dice
1 cup fresh orange juice
¼  cup honey
grated zest of ½ orange
grated zest of ½ lemon
salt and pepper to taste
3 medium beets, cut into ½-inch dice

Preheat oven to 325°.
Trim the excess fat from the brisket (leave about ¼” for flavor) and rub it generously with salt and pepper.  On the stovetop over high heat, sear the brisket in a large roasting pan in ½ cup of olive oil, turning to brown all sides.  Once it’s completely browned all over, turn the heat off, add the stock, mirepoix and enough water to cover ¾ of the brisket. Cover with parchment paper and roast until the beef becomes tender, about 3 ½ to 4 hours, turning the brisket over so the other half is submerged after about two hours.

When the beef is getting close (after about two and a half hours), heat the remaining oil in a large saucepan over medium heat. Add the onion and sauté, stirring occasionally, until golden, about 5 minutes. Stir in the sweet potatoes, carrots, parsnips, apricots, dried plums, ¾ cup of the orange juice, honey, orange and lemon zest, salt and pepper and bring to a boil.  Sauté the beets in a smaller pan, separately, so they don’t bleed and color the other vegetables, and add the remaining orange juice.  Cover and reduce the heat to medium-low. Simmer, stirring occasionally, until the vegetables begin to soften, about 10 minutes. When the brisket has been cooking for three hours, add all of the vegetable mixture to the roasting pan.  When the brisket is finished, remove it from the pan and slice it. Remove the tsimmes with a slotted spoon and serve over the beef.  Ladle broth over the dish and serve immediately.  Serves 12-14.

Potato Latkes:

1 lb russet potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon kosher salt
2 T finely chopped fresh parsley
pepper to taste
1/2 cup olive oil for frying

Preheat oven to 200°.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 2 to 3 minutes, then drain well in a colander.
In a dry kitchen towel, wring out as much liquid as possible. Place the potatoes in a bowl and stir in the remaining ingredients.  Remove ¼ of the mixture and puree it.  Mix it back into the remaining ¾ .

Heat a 12” pan with ¼ cup of the olive oil in it to medium high.  Do not allow the oil to smoke.  Spoon the batter into the pan 1/8 cup at a time to make small pancakes, spreading them out with a spoon or fork.  Reduce heat to medium and allow the pancakes to set on the underside, about 3 minutes.  Turn and cook until the other side is crisp, about 3-5 more minutes.  Drain on a rack or paper towels and hold in a 200° oven until ready to serve.

Tags: Briskett, Chanukah, Feast restaurant, Potato Latkes