Skip Nav

Celebrate Hanukkah Joan Nathan Style


As FitSugar pointed out, you don't have to be Jewish to love a good potato latke. Well, the same can be said for a full Hanukkah dinner. I mean, who could turn down a hearty veggie soup, roasted meats and more latkes!

For a fantastic Hanukkah dinner plan I turned to Joan Nathan for inspiration. She's one of the foremost authorities (if not THE foremost authority) on Jewish cooking. With several Jewish cookbooks under her belt (including The Jewish Holiday Cookbook), I knew she couldn't let me down. For a great Sauerbraten (which literally means sour roast) recipe, read more

Note: Apparently this recipe is not exactly something FitSugar would want us to eat as it's pretty high in fat. However, you could cool it overnight and skim off the fat layer that forms. In fact, you'll probably want to do that.


Note: Apparently this recipe is not exactly something FitSugar would want us to eat as it's pretty high in fat. However, you could cool it overnight and skim off the fat layer that forms. In fact, you'll probably want to do that.
Sauerbraten à la Nathan
From Joan Nathan

2 tsp salt
3 tbsp brown sugar
1 cup chile sauce
1 1/2 cup white vinegar
1 5-pound shoulder roast of beef, chuck roast, or end of steak beef brisket
1 chopped cup celery leaf
2 sliced onion
4 sliced carrot

1. Mix salt, brown sugar, chili sauce and vinegar together. Pour over meat and let stand overnight in the refrigerator.
2. Preheat oven to 325°F.
3. Place meat in ovenproof casserole, pouring marinade over meat.
4. Cover meat with celery leaves, onions, carrots and 2 cups water.
5. Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per pound for roasting.)
6. This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade. Serves 8.
7. Alternate Method: You can also put all of the ingredients in a covered casserole and bake in a 200°F oven overnight, for about 9 hours. This slow cooking breaks down the membranes of the meat, making it a more tender roast.
8. Note: Sanford Herskovitz, known as Mr. Brisket in Cleveland, says that when the brisket is roasting, the point (fatter side) should be down; when reheating, the flat (leaner side) should be down. "Use a choice, whole brisket, never use a first cut, because the butcher throws away the fat and it's drier."

Latest

Download our new Selfie app!

+