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