![[Art + Fic] Chanukah with the Weasleys](https://fanfictionbook.net/img/nofanfic.jpg)
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Summary
Hermione hosts Chanukah at the Weasleys
Note
So I always thought religion in the wizarding world was a bit strange. Why would wizards celebrate Christmas and Easter? Was Jesus a wizard?As a Jewish woman, I have always thought Hermione was a Jew. Here are my thought on Judaism in the Wizarding world.Thank you so much Ada_Lovelaced for being my Alpha/Beta/Artist! you are incredibleAlso, Thank you TriDogMom for Alphaing!Some translations:Kugle - A Jewish dish. A sweet or savory pudding of noodles or potatoes. (Chapter 2 recipe)Shminit - Means eight. It is a bread braiding technique. (Chapter 3)Tzimmes - Making a fuss. A dish with potato, carrot, and dried fruitsBubbe - Yiddish for GrandmotherZeeskeit - Yiddish for sweetie or honeykneidlach - Yiddish word for Matzah BallsChanukiah - The Chanukah Menorah (Yes, there are different Menorahs)Shamash - Means attendant, or caretaker in Hebrew. This candle is lit first and used to light the other candles on the ChanukiahSheyna Punim - 'Pretty Face'. Used as a term of endearment
Hermione's Brisket
April 30, 2025 at 10:38 AM
INGREDIENTS
15-21 lbs brisket, first or second cut (do not trim fat - especially if it's grass fed)
¾ cup extra virgin olive oil, divided
6 large brown onions, peeled and sliced
8 large carrots, peeled and sliced
8 celerys, peeled and sliced
1 large can, 85 oz tomatoes - whole, diced, or crushed
34 peeled whole garlic cloves (our family demands this be exact. Keep your family’s tastes in mind)
1 1/2 cup brown sugar
3/4 cup vinegar (I like apple cider vinegar, but white vinegar works too)
6 cups beef, chicken, or veggie broth, divided
Salt and pepper to taste
DIRECTIONS
- Preheat oven to 300 degrees ℉. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt.
- Heat a large skillet over a medium flame on the stovetop. Drizzle olive oil into the pan. Brown the brisket on all sides.
- While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups of broth into a blender or food processor. Add salt and black pepper. Pulse till garlic is chopped small and all ingredients are combined
- Remove the browned brisket from the skillet. Drizzle more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they are soft and translucent.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup of broth into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
- Pour half of the tomato mixture into a large roasting pan.
- Place brisket on top of the tomato sauce, fat cap facing up.
- Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
- Pour the remaining tomato sauce over the top of the vegetables and brisket.
- Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. (The parchment forms a protective layer between the meat and sauce, which is acidic, and the foil.)
- Place the brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).
- Cut the fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.