Great British Food Christmas 2024

HanukkahBrisket Doughnut This recipe is one of our favourites for Hanukkah. Brisket was and is still used as a special cut of meat on Jewish holidays such as Hannukah, Shabbat, and Passover. The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume; it is also an affordable cut making it easy for all families to use. Makes: 8-10 doughnuts Prepare: 3 hours Cook: 5 hours For the brisket: 1kg brisket 100g brisket rub 1 carrot, roughly chopped 1 onion, roughly chopped 2 celery, roughly chopped 20g star anise 2 litres orange juice For the brisket rub: 50g paprika 5g chilli powder 10g garlic powder 10g salt 5g ground coriander 10g soft dark brown sugar 10g ground cumin For themashwiyah: 5 tomatoes 3 Turkish chillies 2 cloves garlic For the doughut: 260g pizza flour 170g tepidwater 10g dried yeast 16g sugar 4g salt 1. For the brisket, dry rub the meat then put on a roasting tray lined with baking paper with chopped vegetables and roast for 20mins at 200⁰C to seal the meat. 2. Once sealed add the orange juice to about halfway up the brisket in the roasting pan. Cover with baking paper and tin foil and braise at 160⁰C for 5 hours. 3. When cooked, separate meat from brisket juices and reduce gravy by half. 4. For the mashwiyah, grill the tomato and chilli until skin is charred, then let cool and peel both. Remove the seeds from the chili. 5. Finely chop the tomato and chilli to a pulp and mix with garlic, fresh lemon and coriander. Season with salt and pepper to taste. 6. For the doughnut, dilute sugar and yeast in water. Place the flour and salt into a dough mixer and mix for one minute, or by hand. While still mixing, slowly add water into the flour and mix to a sticky dough. Let rest for 1 hour or until doubled in size. 7. Once doubled in size knead dough then roll out on table to 1 inch thick. Using ring cutters, sizes 76mm and 22mm, cut donuts into rings. Any scraps leftover you can re roll into more donuts. Or just chuck in the fryer and sprinkle with sugar. 8. Place on floured tray and leave in a warm place until doubled in size. 9. When risen, place in deep fat fryer at 190⁰C. When golden on one side, which will take around 2 minutes, flip the donut and fry for another 2 minutes. RECI PES | ERAN T IBI 49 greatbr i t i shfoodawards.com